Asparagus drizzled with oil & lemon juice, sprinkled with parmesan cheese, then roasted to perfection for easy & delicious lemon parmesan roasted asparagus.
Lemon Parmesan Roasted Asparagus
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Asparagus peeled on their lower half to dispel any bitter flavors, lightly drizzled with olive oil and lemon juice, seasoned with salt and pepper, then sprinkled with parmesan cheese. Placed on a cookie sheet and roasted to perfection; this lemon parmesan roasted asparagus is the perfect side to any meal, or topped with a poached egg and served as a main dish similar to asparagus eggs benedict.
If you’ve read my Coconut Lime Sugar Cookies post, then you understand why I am sensitive about being smelly and therefore why about 4 years back when I became self-conscious about my smell I felt the need to stop eating asparagus. Hahaha!
That decision didn’t last long. I guess sometimes I’m a fickle person, especially when it comes to giving up good food.
Now what I am saying might come as a suprise to some of you: Asparagus makes people have smelly pee. However, it only happens to some people. Read more about the reasons for that in this study.
Luckily, as I was reading through some Thomas Keller recipes one day I came across a trick that works wonders when cooking asparagus: peeling the stalks.
After trying asparagus cooked with peeled stalks, I found two great suprises:
- The entire piece of asparagus was sweet and delicious!
- Then later, later I learned that getting rid of the bitter skins on the stalk of the asparagus also helped with later urine smells.
Ha! Oh heavens, I bet you’ve never read a blog post about food that included talk of smelly urine. I’m sorry!!! I just had to share this great discovery. It doesn’t take away the smell entirely, but it is significantly less awful… So, awesomeness!
Peeling the Asparagus
Dear Reader, you will find that as you try to peel asparagus, it just breaks on you. There is a trick to the way of it.
First, snap off the end of the asparagus. It will snip about an inch or two from the bottom, and you do not want to eat that bottom area as it is always bitter.
Then, lay the asparagus on a counter or cutting board and about half to three quarters of the way up the stalk, peel from there.
Finally, turn the asparagus and then peel some more. I typically do 3 or 4 peels per asparagus stalk.
At first it will take awhile, but once you get into the groove of it, you will find the process is easy and the time will fly.
It will feel like you are not using enough oil and then you will be tempted to use more…
Dear reader, just trust me on this. DON’T USE MORE OIL. Unless you are grilling this asparagus rather than roasting it.
When you use to much moisture, the aspargus becomes flimsy and even soggy. No one wants flimsy soggy food. Especially if it could possibly cause you to have smeely pee too!
Okay y’all, enough talk! Let’s eat…
Lemon Parmesan Roasted Asparagus
- 1 bunch or pound of asparagus (Usually 12-20 stalks depending on thickness)
- 1.5 TBS Olive or Vegetable Oil
- 1.5 TBS Lemon Juice
- 3 TBS Shredded Parmesan Cheese
- Salt and Pepper
- Preheat oven to 425F degrees.
- Trim and peel the asparagus (following the directions found in the post).
- Lay on a baking sheet and drizzle with the oil and lemon juice.
- Toss the asparagus around eachother to evenly coat them.
- Sprinkle with Salt, Pepper and Parmesan.
- Roast for 8-10 minutes.
- Serve and Enjoy!