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Charred Asparagus with Shaved Parmesan


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  • 1 1/2 lbs asparagus, tough ends snapped off
  • 2 T olive oil
  • 1/2 t coarse smoked salt
  • 1/8 t fresh ground black pepper
  • 1 T fresh lemon juice
  • 1 oz Parmesan, shaved into thin strips


Servings 6


Step 1

Preheat oven to 425. Put a baking sheet on the middle rack and heat for 5 mins.

If your asparagus spears are especially thin, slice lengthwise into two equal pieces. If they're larger (about 1/2 in thick), quarter into four long segments. Place in a large bowl, drizzle with olive oil and toss to coat.

Pour asparagus onto hot baking sheet in a single layer. Return to oven and cook 15-20 mins, tossing with a spatula halfway through, until tender and tips have started to blacken. Transfer to a serving platter, season with salt and pepper, and drizzle with lemon juice. Sprinkle Parmesan over top and serve immediately.


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