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–+ servings
250ml Lemon Infused Olive Oil – zesty flavor infusion
Garden Infuzions

Roasted Asparagus with Lemon Infused Olive Oil and Parmesan

Tender roasted asparagus gets a bright citrus finish from Lemon Infused Olive Oil, then a snowy shower of Parmesan for a simple side that feels fresh, savory, and special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound asparagus trimmed
  • 2 tablespoons Lemon Infused Olive Oil
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove finely minced
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 Sheet Pan For roasting the asparagus
  • 1 Parchment paper Helps with easy cleanup
  • 1 Mixing bowl For the lemon oil mixture
  • 1 Tongs For tossing and serving

Method
 

Instructions
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Pat the asparagus dry and trim off the woody ends.
  3. Arrange the asparagus on the sheet pan in a single layer.
  4. In a small bowl, whisk together the Lemon Infused Olive Oil, extra-virgin olive oil, salt, black pepper, minced garlic, and lemon juice.
  5. Drizzle the mixture over the asparagus and toss gently to coat.
  6. Roast for 12 to 15 minutes, until the asparagus is tender and the tips are lightly browned.
  7. Transfer the asparagus to a serving platter and finish with Parmesan, lemon zest, and parsley.
  8. Serve warm.

Notes

Use medium-thick asparagus spears for the best texture. If the spears are very thin, check them a minute or two early so they stay tender and bright. The Parmesan is best added right at the end while the asparagus is still warm.

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