Lemon-Parmesan Asparagus

This very simple Lemon-Parmesan Asparagus is the perfect spring side dish for grilled chicken, roasted fish, or alongside pasta or risotto.

This is a side dish I like to make all through spring. Finishing it with plenty of grated Parmigiano-Reggiano and lemon zest gives it the perfect creamy, zesty, sharp finish that works so well with earthy asparagus.

Lemon-Parmesan Asparagus

This very simple Lemon-Parmesan Asparagus is the perfect spring side dish for grilled chicken, roasted fish, or alongside pasta or risotto.

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 as a side

Equipment

• Wide skillet
• Microplane

Ingredients

• 1 tablespoon extra virgin olive oil (plus more if needed)
• 1 pound asparagus (fresh; woody ends trimmed)
• 1 shallot (peeled and thinly sliced lengthwise)
• 1 lemon (juiced and zested)
• ¾ ounce Parmigiano-Reggiano (freshly grated)
• ¾ teaspoon kosher salt (more or less to taste)
• Black pepper (to taste)

Instructions

Sauté the asparagus:

• Heat 1 tablespoon extra virgin olive oil in a wide skillet over medium-high heat until hot. Add the asparagus and arrange in an even layer (with as little overlap as possible) and cook without moving for 2 minutes.
• Scatter the shallots on top and continue cooking for 3 to 4 minutes until the asparagus begins to char on the bottom. Season with ¾ teaspoon kosher salt and black pepper to taste.
• Use a spatula to turn the asparagus. Add the lemon juice to deglaze the skillet and turn quickly to coat in the juice. Continue cooking, turning occasionally, for 2 to 3 minutes until the asparagus and shallots are tender. The cooking time will vary depending on the thickness of the asparagus.

Finish the asparagus:

• In a small bowl, combine the grated Parmigiano-Reggiano with the lemon zest. Add half the mixture to the asparagus and toss gently to coat. Turn off the heat.

To serve:

• Transfer the asparagus to a serving platter and sprinkle the remaining cheese and lemon zest mixture on top. Enjoy!

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