• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
  • Navigation Menu: Social Icons

menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ

×
Home » Recipes » Vegetables

Lemon Parmesan Asparagus

Modified: Mar 21, 2025 · Published: Jun 3, 2018 by Heather · As an Amazon Associate I earn from qualifying purchases. · 922 words. · About 5 minutes to read this article.

Jump to Recipe
Lemon parmesan asparagus recipe.
Lemon parmesan asparagus recipe.
Lemon parmesan asparagus recipe.

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.

White bowl filled with blanched asparagus with parmesan cheese.

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:
  • Why you'll love this recipe
  • Ingredients and substitutions
  • How to make lemon parmesan asparagus
  • Tips and tricks
  • Storage
  • Frequently asked questions
  • Recommended
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • 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

A collage showing the preparation of lemon parmesan asparagus.
  1. 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.
  2. Add asparagus to boiling water and blanch for about 2-3 minutes, depending on the thickness of your asparagus. Remove from heat and drain.
  3. Add butter, lemon zest, salt, and pepper to a bowl. Add warm asparagus and toss until butter has melted and asparagus is coated.
  4. 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

A fork filled with cooked asparagus topped with shredded parmesan and lemon zest.
Can I use other vegetables in this recipe?

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.

Why is my asparagus mushy after cooking?

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.

Should asparagus be hard or soft after cooking?

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.

Can I use lemon juice instead of lemon zest?

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

  • Grilled asparagus topped with melted parmesan cheese on a white serving plate.
    Grilled Asparagus in Foil
  • Creamy asparagus pasta recipe.
    Creamy Asparagus Pasta
  • Roasted potatoes and asparagus on a metal sheet pan.
    Roasted Potatoes and Asparagus
  • Spring Vegetable Soup

📖 Recipe

White bowl filled with blanched asparagus with parmesan cheese.
Pin Print Rate
4.50 from 2 reviews

Lemon Parmesan Asparagus

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.
Prep Time5 minutes minutes
Cook Time5 minutes minutes
Total Time10 minutes minutes
Servings: 4 servings
Calories: 83kcal
Author: Heather

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
Prevent your screen from going dark

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

  • SS 3-Quart Saucepan
  • Pyrex Glass Mixing Bowls
  • Microplane Zester
  • 9" Fine Mesh Strainer

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.

Nutrition Estimate

Serving: 4ounces | Calories: 83kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 188mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2.4mg
Course: Side Dish
Cuisine: American

More Vegetables

  • Green beans on a plate with almonds.
    Green Beans with Almonds
  • Scooping roasted carrots with a wooden spatula.
    Brown Sugar Roasted Carrots
  • A serving bowl filled with grilled street corn salad.
    Grilled Street Corn Salad
  • Crock pot bowl filled with con on the cob topped with chives.
    Crock Pot Corn on the Cob

Share this post:

Reader Interactions

Comments

No Comments

4.50 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

Read more

Reader favorites

  • A metal fork in a bowl of cheesy rice.
    Cheesy Rice
  • Whipped buttercream frosting recipe.
    Whipped Buttercream Frosting
  • Beef roast in a large slow cooker.
    Slow Cooker Beef Roast with Potatoes and Carrots
  • Pouring gravy over a bowl of mashed potatoes.
    How To Make Gravy Without Drippings

Parties & Potlucks

  • Two glasses of punch.
    Spring Party Punch
  • A mint chocolate chip mini cheesecake unwrapped on a cutting board.
    Mint Chocolate Chip Mini Cheesecakes
  • A stack of birthday cake rice krispies treats.
    Birthday Cake Rice Krispies Treats
  • A stack of birthday cookie bars.
    Birthday Cookie Bars

Footer

featured on:

decorative image of website logos.

Explore

  • Recipe Index
  • About
  • FAQ
  • Subscribe

About

  • Privacy Policy
  • Disclaimer
  • Image Copyright
  • Contact

Copyright © 2025 The Toasty Kitchen®

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.