Lemon Parmesan Asparagus

Perfect for a quick veggie side dish.

This Lemon Parmesan Asparagus is the kind of side dish that makes everyday cooking feel a little more special. Asparagus is roasted until tender, topped with garlicky, parmesan breadcrumbs and finished with a fresh squeeze of lemon. It’s simple, bright, and one of our favorite veggie sides!

Spring Asparagus

I served this for the first time to company for Easter this year! Can you believe it was the asparagus that got people talking? It surely wasn’t expected given everything else on the table.

But, as soon as I perfected this recipe, I knew it would be on the Easter table. It was also SO easy to put together and was a fantastic switch from glazed carrots and green beans.

I could seriously eat this entire pan for dinner and be satisfied, it’s THAT good! It sounds crazy, I know it’s just asparagus, but trust me on this one. I hope you enjoy it as much as we do.

Ingredients

This recipe keeps things simple with just a handful of ingredients but they work together to create a very flavorful veggie dish.

• asparagus – I prefer thinner asparagus for this recipe
• olive oil
• parmigiano reggiano – try to find the real stuff, you’ll never go back!
• panko breadcrumbs – I use plain and we season ourselves
• kosher salt – I use Diamond Crystal in all my recipes
• black pepper
• garlic – fresh and minced
• lemon zest – key here for flavor!
• lemon juice – squeezed on after we remove the asparagus from the oven
• unsalted butter – I buy unsalted butter so I can control the salt in recipes

How to Make Lemon Parmesan Asparagus

• Prep the Asparagus: Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the asparagus with olive oil, salt, and pepper directly on the pan and spread into a single layer.
• Make the Breadcrumb Topping: In a small bowl, mix together the panko breadcrumbs, grated parmesan, minced garlic, lemon zest, and olive oil until evenly combined.
• Roast: Sprinkle the breadcrumb mixture over the asparagus. Roast until the asparagus is fork tender and the topping is golden.
• Finish and Serve: Remove from the oven and immediately finish with fresh lemon juice. Serve warm.

What to Serve Lemon Parmesan Asparagus With

I love asparagus on the side of heavier pasta dishes! Think Stuffed Shells and Baked Ziti that are very filling.

It’s also great alongside a simple main dish like a ham, lamb, roast chicken, or even chicken cutlets.

If you love a switch on your veggie sides, you’ll also love these Zucchini Coins. There is just something about a flavorful breadcrumb mixture and green veggies!

How to Make Lemon Parmesan Asparagus Ahead of Time

This asparagus is seriously very quick to put together. The most time consuming part is trimming and washing the asparagus.

Instead of prepping the full dish, as the breadcrumbs will get too soggy and be hard to recover from, wash and cut the asparagus and store with a paper towel in an airtight container in the fridge up to 2 days in advance.

You could also measure out the remaining ingredients for the breadcrumb mixture and set them aside until you’re ready to assemble.

Equipment I Use to Make Lemon Parmesan Asparagus

• Cookie Sheet – these USA Pan baking sheets are great quality
• Microplane – so helpful for grating cheese and lemons for the zest

Frequently Asked Questions

Can I use thicker asparagus?

I prefer thin asparagus in this recipe due to the high heat and breadcrumbs. Thicker asparagus will require a longer baking time and you could end up with overly toasted breadcrumbs. If you notice the breadcrumbs are getting too brown and your asparagus isn’t fork tender yet, cover loosely with foil to stop the browning.

Why add the lemon juice after the asparagus is roasted?

Adding the squeeze of lemon at the end allows the flavor to come through and not dissipate from the high heat during baking.

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