Roasted Asparagus With Lemon and Parmiggiano


  • 1 lb (454 g) asparagus, trimmed
  • 2 tsp (10 mL) olive oil
  • 1 tsp (5 mL) grated lemon zest
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsp (30 mL) lemon juice
  • 8 shavings Parmiggiano cheese, (about 17 g)


  • On baking sheet, sprinkle asparagus with oil, lemon zest, salt and pepper; toss to coat.
  • Roast in 425°F (220°C) oven, shaking pan halfway through, until tender-crisp, about 12 minutes.
  • Toss with lemon juice. Arrange on platter; top with Parmiggiano cheese.



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