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Overhead view of Roasted Asparagus with Shaved Parmesan on a white oval platter, topped with lemon zest, fresh chives, red pepper flakes, and wide Parmesan shavings
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Kelly Djalali

Roasted Asparagus with Shaved Parmesan

Simple, elegant roasted asparagus finished with shaved Parmesan, lemon zest, red pepper flakes, a drizzle of olive oil, and flaky sea salt. It takes 20 minutes from start to finish and looks like you fussed — but you really didn't.
Makes: 4 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 17 minutes

Ingredients:  

  • 1 ½ lbs asparagus woody ends trimmed
  • 2 tablespoons extra virgin olive oil plus more for finishing
  • Kosher salt and fresh cracked black pepper
  • Zest of 1 lemon
  • Pinch of red pepper flakes
  • Shaved Parmesan cheese use a vegetable peeler for nice wide shavings
  • Flaky sea salt for finishing

Instructions: 

  • Preheat your oven to 425°F and line a baking sheet with parchment paper.
  • Spread the asparagus in a single layer on the baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Toss to coat, then arrange the spears so they're not overlapping.
  • Roast for 12–15 minutes, until the asparagus is tender-crisp and the tips are just starting to get golden and slightly charred.
  • Transfer to a serving platter. Immediately scatter the lemon zest and red pepper flakes over the top.
  • Drizzle with a little more olive oil, then pile on generous shavings of Parmesan.
  • Finish with a sprinkle of flaky sea salt and serve warm.

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