American
Charred Lemon Asparagus
Asparagus roasts hot so the tips char and the stalks stay snappy. Lemon and a little parmesan go on while the pan is still hot.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A ripping hot oven is the whole method.
- Thick and thin spears should not share a pan if you can help it.
- Lemon juice at the end tastes brighter than lemon in the oil.
- It is done when the stalks bend, not when they collapse.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 450°F.
- 2
Toss the asparagus with oil, salt, and pepper on a sheet pan.
- 3
Roast 10 to 12 minutes, until the tips are charred and the stalks are tender.
- 4
Squeeze the lemon over the hot asparagus.
- 5
Shave parmesan on top and serve.
Pro tips
- Snap the woody ends rather than guessing a cut.
- Shake the pan once so one side does not scorch.
- Skip the cheese if you want it dairy-free.
Easy substitutions
- Asparagus
- Green beans
- Parmesan
- Lemon zest only
- Olive oil
- Butter, melted
Storage and reheating
Storage
Best the day it is made. Refrigerate up to 2 days.
Reheating
Reheat in a hot skillet 2 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 110
- Protein
- 5 g
- Carbs
- 6 g
- Fat
- 8 g
- Fiber
- 3 g
Moderate · Oven · Vegetarian, Gluten-Free
You might also like
Lemon Garlic Roasted Broccoli
Broccoli florets roast at high heat until the edges char and the stems stay crisp. Lemon and garlic go on after the oven so they stay bright.
28 min · Easy
View recipe
Tahini Roasted Cauliflower
Cauliflower steaks and florets roast until the cut sides brown, then get a lemon-tahini spooned over the top. It is a side that can also be the plate.
40 min · Easy
View recipe
Garlic Green Beans
Green beans blistered in a hot skillet with garlic and finished with lemon. A 15-minute side that stays bright instead of olive-drab.
15 min · Easy
View recipe
Au Gratin Potatoes
Thin potato slices bake in a cheddar and milk sauce until the center is tender and the top is browned. A short stovetop sauce, then a 375°F oven, keeps the potatoes from sitting in raw milk.
1 hr 20 min · Medium
View recipeStill hungry?
More in the same lane, not a random mix.
Baked Beans
Canned navy beans bake in a sauce of bacon, onion, molasses, ketchup, and mustard. The oven thickens the sauce and browns the top without a long soak.
1 hr 5 min · Easy
View recipe
Broccoli Salad
Raw broccoli is tossed with crisp bacon, cheddar, red onion, and sunflower seeds in a sweet-tangy mayonnaise dressing. The salad sits long enough for the florets to soften slightly but stay crunchy.
25 min · Easy
View recipe
Corn Pudding
Corn, eggs, milk, and cornmeal bake into a soft custard with a set center and a golden top. It is a side, not a dessert, even with a spoon of sugar in the batter.
1 hr · Easy
View recipe
Cornbread Muffins
A slightly savory cornbread batter bakes in a muffin tin so the edges brown and the centers stay tender. Honey is in the batter, not poured on after.
26 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.