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.
Why you'll love this recipe
Flavor: Bright, fresh, citrusy.
Minimal ingredients. Made with asparagus, butter, lemon zest, parmesan cheese, salt, and pepper. That's it!
It's quick. You can have this side dish on the table in about ten minutes! It's incredibly easy and quick, with minimal prep.
Great for: Spring and summer.
Serve with: Creamy Lemon Chicken Pasta or Filet Mignon and Shrimp
Similar to: Roasted Potatoes and Asparagus and Grilled Asparagus in Foil
Jump to:
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.
- Parmesan cheese - Grate your cheese fresh from a block. It adds the best flavor and texture. Pre-shredded cheeses are often coated in anti-clumping powders that, when melted, can become grainy.
- Unsalted butter - Can be substituted with salted butter if needed.
- Salt & pepper - Enhances the flavor of your asparagus.
How to make lemon parmesan asparagus
- Bring a pot of salted water to a boil. While your water heats up, gently bend each asparagus spear until it breaks naturally, discard the woody ends, then slice each spear into thirds.
- Add asparagus to boiling water and blanch for about 2-3 minutes, depending on the thickness of your asparagus. Remove from heat and drain.
- Add butter, lemon zest, salt, and pepper to a bowl. Add warm asparagus and toss until butter has melted and asparagus is coated.
- Sprinkle with parmesan cheese and serve warm.
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
- Vegetable variations: Any cooked vegetables can be substituted for asparagus - skip to step three and toss vegetable of your choice in lemon butter mixture.
- Use freshly grated cheese: 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.
- Storage: Cooked asparagus will keep for three days or more in a sealed container in the refrigerator.
Comments
No Comments