Vegetables Asparagus Baked Asparagus 5.0 (2) 1 Review Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking. When you add the parmesan butter, be sure to toss until a sauce is formed to prevent the cheese from forming clumps as it cooks. The asparagus makes a gorgeous side dish to serve with fish, chicken, pork, or really any protein you like. By Liz Mervosh Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Active Time: 10 mins Total Time: 25 mins Servings: 4 Ingredients 1 small (3 ounce) lemon 1 tablespoon olive oil 2 medium garlic cloves, grated on a Microplane grater (1 teaspoon) 2 bunches (about 2 pounds total) fresh asparagus, about 1/3 to 1/2-inch in diameter, trimmed ½ teaspoon kosher salt ¼ teaspoon black pepper 3 tablespoons unsalted butter, softened 3 tablespoons grated Parmesan cheese (about 1/3 ounces) ¼ cup chopped mixed fresh tender herbs (such as basil, tarragon, and flat-leaf parsley) Directions Preheat oven to 400°F. Grate zest of lemon into a small bowl; stir in oil and garlic. Cut ends off lemon and discard. Slice lemon into thin rounds. Toss together asparagus, lemon slices, and oil mixture on a large rimmed baking sheet. Sprinkle with salt and pepper; toss to evenly coat. Spread out in an even layer on baking sheet. Bake asparagus 8 minutes. Meanwhile, mash together butter and cheese in a small bowl until combined. Remove baking sheet from oven. Spoon butter mixture evenly over asparagus. Toss using tongs until evenly coated and mixture forms creamy sauce; spread in an even layer. Return asparagus to oven and bake until crisp-tender, about 5 minutes. Transfer asparagus to a serving platter. Spoon butter mixture from baking sheet over asparagus. Sprinkle with herbs. Rate it Print