LEMON PARMESAN ROASTED ASPARAGUS

Really good, even my 10 year old oved it!

Tasty❤️

Very good tasting! If my oven worked properly it would taste even better, but the asparagus is mostly soft and tender. Awesome stuff.

Tasty, less parmesan next time.

It was honestly really easy to make and the people I made it for loved it! Makes a good side dish and the default portions leave for leftovers if feeding 1-2 people. Did not pass the picky toddler test though lol

It was very nice but the texture is a bit weird. Maybe I cooked it wrong? The top was crunchy but the insides were mushy. Even as is I still enjoyed it

Really tasty will be making this regularly

Amazing super tasty (I put nutritional yeast Instead of parmesan)

Made it without the parmesan cheese and it still tasted great

Squeeze of lime for some tang

Very yummy! However, I would probably add the parmesan at the end though, I found putting it on right from the beginning caused it to burn

Clearly, I didn't have parmesan, nor lemon, so it's lime and aged cheddar/smoked gouda... it's not very good, but the recipe proved useful and I'm excited to try it when I have proper ingredients!

Less ingredients and even less work. Only 1tbsp oil & tossed with gloves.

Don't put that much lemon juice, maybe juice of 1/4 or 1/2 lemon and I had two bunches of asparagus in one baking dish and still too bitter, and we love lemon

Amazing

Parfait aucune photo mes fille on tout manger

This turned out really well! Super easy to make. We used a large roaster pan and allowed the asparagus to lay in a single layer which allowed it to cool properly:)

"Blanching seasons the spears and also gives them a kick-start in the cooking process. "Whenever you grill, sear, or roast, you're using a really high temperature. Without blanching, you'd char the outside but the inside would still be raw." To blanch, bring a pot of water to a rolling boil and salt the hell out of it. "It should be brine-level salty," he says. "Even saltier than pasta water." Drop the prepped spears in the water and let them cook for 1-3 minutes, depending on the size of the stalk. Any longer, and you're just boiling them. Boiled vegges = soggy and slimy veggies. But don't stop there. There's another step after blanching that's just as important. "Shocking veggies stops the cooking process and keeps their color vibrant and bright. Immediately after blanching the spears, use tongs or a spider strainer to transfer them to a large bowl of ice water. Swirl them around in the cold water until their temperature drops, then remove and drain." -- Rochelle Bilow

It was enjoyable and I'll make it again for sure, but 1 whole lemon is too much. Probably just gonna use half a lemon next time

Use half a lemon and chopped fresh garlic.. used real Parmesan cheese, and salt and pepper to taste.. awesome dish!!

Easy, fast, and delicious. 10/10!

A little too much lemon for me. Will use hald a lemon next time.

Would this work in an air fryer?

Super simple! My son loves asparagus. However, I’m not a fan at all. He really liked this and it turned out so did I! I have never liked asparagus, but this recipe is tasty. I will absolutely make this again.

it was really good and so easy. It was ready very quickly.

Next time I will be sure to dry the asparagus before putting it in the pan so that it comes out of the oven crispy and not soggy. Thanks

👍

Nice way to serve asparagus

Bf approved

So delicious & super easy

So good and easy!

Super fresh! Might add more seasonings next time. Super quick and 1 dish.

Tastes really delicious! I eyeballed the quantities and added a bit of sweet paprika as well. Perfect for a weeknight side. 220C is the conversion from F.

Soooo good! I added minced garlic and it was bomb.

Great asparagus side! Will make again.

Turned put amazing and was really quick and easy!

Tasted ok, it wasn't quite what I was expecting. Family liked it too.

Not really a fan of asparagus and still not even after this but my kids went back for seconds and my husband ate mine so it was good for the family

It was ok. I think next time I won’t use the lemon.

Husband, who doesn't like veggies said it was really good! A+

Straight out of the oven. I put it for 13 minutes. Its good I don't like the lemon tho.

These were really easy and fast. The lemon added a nice zest. I did not add the cheese though but I’m not sure it was really needed.

It was good, but didn't blow my mind

Hubby loved this one. He said it was best asparagus he ever had. I never had lemon for this recipe and it is good without it.

I like them a bit crispier, so I would do 10-12 minutes. I also only did a couple squeezes of lemon and didn’t put extra Parmesan at the end, and they were still good! Edit: tried this again and I think I like it better at 400 degrees for 15 minutes!

so good

Yum. Definitely didn't put that much lemon though. So quick and easy to make. Next time I need to cut a little bit more of the root

So yummy! My daughter hates veggies but she ate this! I made a double batch to have leftovers but it went all at one meal!

I'd never made asparagus before and I missed the part about cutting off the ends lol, but the recipe was delicious!

Very lemony. I made it on a frying pan.

My father hated asparagus until trying this!

Does anyone know how many calories it has?

Soo good i was craving red lobster asparagus but this has it beat

Easy, quick, and delicious. Added red pepper flakes.

This has been a fantastic side dish for me! I did not like the taste of asparagus before this recipe!!I was raised on boiled asparagus and it was never cooked any other way. I am glad I gave asparagus another shot by baking it in the oven. I will cook asparagus this way from now on! I have made this recipe 4-5 times now for 4 servings. My process of cooking this has been relatively the same process as the recipe shows. However, with 4 servings (1 pound of asparagus) the recipe calls for 3 tbsp of olive oil. I found 3 tbsp a bit too much as it doesn't get cooked up in the oven and leaves an oily puddle in the baking sheet. I use a little less than 3, probably around 2-2.5 tbsp instead. I also note that I have been freshly grating Parmesan cheese most of the time I have been cooking this. I did however use already grated Parmesan cheese I bought from the grocery store once and there is no noticeable difference. The freshly grated might be slightly more tangy but not real noticeable after cooking it. I say just use whichever is more convenient for you. I just freshly grate the cheese because it is fun for me and I feel better to eat some samples beforehand! I also follow the recipe with the amount of cheese you put on there before the baking process but I definitely add a bit more cheese than the recipe calls for after it's done baking. The last note on my part is that if you are not a lemon person, make sure to be easy on the lemon juice! I use already juiced lemon in a little plastic container and go over the baking sheet once (sometimes once over and half-way back) with it. Again, just make sure you are easy with the lemon juice because the asparagus will taste nothing but lemony if you are not careful with it!! Hopefully these notes will help anyone seeking some advice. Happy cooking everyone and I hope the recipe will be successful for you too! 4 servings - 1 pound of asparagus - 2-2.5 tbsp of olive oil - Salt -> once over and half-way back the baking sheet - Pepper -> once over - Lemon -> once over (maybe once over and half-way back sometimes) - Parmesan Cheese -> 1/4 C before baking and 2+ tbsp after baking

Even the people who normally aren't fans of veggies were eating this up exclaiming how good it was.

Wonderful, but I suggest using butter, the whole 5 ounce of Parmesan, and little Tony Chachere’s. Overall, phenomenal!

Not bad

So so good & quick for a side !!

Great! But I made it on the stove top

I hate asparagus. Loved this dish.

Absolutely loved it, will try with broccolini next time as well!

Enjoyed these and will be making it again.

ok