Lemon parmesan asparagus is a simple side dish that's perfect for spring and summer! It's ready in about ten minutes, made with only four ingredients, and has a bright, fresh flavor.
You're going to love this recipe for lemon parmesan asparagus because it's on the table in about ten minutes and has a simple, bright flavor.
The asparagus is lightly blanched and tossed in melted butter with lemon zest and parmesan cheese. Lemon zest adds a bright and fresh citrus flavor that's perfect for spring and summer.
This asparagus pairs well with meals like creamy lemon chicken pasta, crispy baked chicken thighs, and filet mignon and garlic shrimp. Grilling this summer? Try my grilled asparagus in foil recipe!
Ingredients and substitutions
- Asparagus - You'll need one bunch, or 16 ounces, of asparagus for this recipe. Depending on the thickness of your asparagus, cooking time may increase.
- Lemon zest - Adds bright, citrus flavor to your asparagus. I don't recommend omitting this ingredient!
- Parmesan cheese - I highly recommend freshly grating your cheese from a block. Pre-shredded cheeses are often coated in anti-clumping powders that, when melted, can become grainy. Freshly shredded cheese adds the best flavor and texture.
- Unsalted butter - Can be substituted with salted butter if needed.
- Salt & pepper - Enhances the flavor of your asparagus.
Tips and tricks
Trim woody ends - Asparagus spears have hard, woody ends that need to be trimmed before cooking. To do so, hold the woody end of the asparagus between two fingers and use the other hand to gently bend the asparagus spear so that it snaps off where the woody part ends. About 1-2 inches into your asparagus spear should snap off. This piece can be discarded.
Choosing your asparagus - Asparagus comes in many sizes from pencil-thin to thick and woody. The ideal asparagus falls somewhere in the middle. You're looking for medium sized asparagus stalks. This size is ideal for boiling and has a good amount of flavor. Thin asparagus is easy to overcook and thick asparagus is ideal for roasting and grilling. Thick asparagus also has less flavor, which is not ideal for boiling.
Storage
Leftovers will keep for 3 days or more in a tightly sealed container in the refrigerator and reheat well.
I don't recommend freezing cooked vegetables because they get mushy when thawed.
Frequently asked questions
Yes! Any cooked vegetables like broccoli, cauliflower, or brussels sprouts can be substituted for the asparagus in this recipe. Cook your vegetables by steaming or boiling until tender (time will increase for heartier veggies), then toss in the lemon butter mixture for a quick and easy vegetable side dish.
Asparagus turns out mushy when it's overcooked. Asparagus cooks very quickly and only needs a few minutes of boiling before it's fork tender and ready to eat. Keep a close eye on your asparagus and take care not too cook too long to prevent a mushy texture.
Asparagus should be fork tender after cooking. This means that when a fork is inserted, your asparagus should have little resistance but not yet feel mushy. If your asparagus feels hard, give it another minute before testing again.
I don't recommend substituting the lemon zest with lemon juice. Lemon zest has a more concentrated flavor and lemon juice can make the entire dish wet and soggy without adding much flavor.
Recommended
📖 Recipe
Lemon Parmesan Asparagus
Ingredients
- 16 ounces asparagus
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons parmesan cheese, freshly grated
Instructions
- In a pan over high heat, bring salted water to a boil. Meanwhile, prepare your asparagus for blanching. Gently bend each asparagus spear until it breaks naturally (or, bend one spear, take note of where it breaks naturally, and slice the remainder with a knife in the same spot). Discard the woody ends, then slice each spear into thirds.
- Once water is boiling, add asparagus and blanch for about 2-3 minutes (depending on thickness). Test with a fork for your desired firmness. Remove from heat immediately and drain.
- In a large bowl, add unsalted butter, lemon zest, salt, and pepper. Add hot asparagus and allow butter to melt. Toss to coat.
- Sprinkle with Parmesan cheese and serve immediately.
Equipment Recommendations
Notes
- Any cooked vegetables can be substituted for asparagus - skip to step three and toss vegetable of your choice in lemon butter mixture.
- Freshly grated parmesan cheese is best for this recipe. Store bought parmesan cheeses (in a canister) often contain anti-clumping powders, which causes a grainy texture when cheese melts.
- Cooked asparagus will keep for three days or more in a sealed container in the refrigerator.
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