Emeril Lagasse’s Pan-Roasted Asparagus with Lemon and Parmesan

by Rachael Ray Show Staff 9:00 AM, September 21, 2016

Rachael Ray Show

Aired September 21, 2016

Serves 4

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved


3 tablespoons olive oil
1 pound asparagus, woody portion of stems removed
Salt and freshly ground black pepper
Zest and juice of 1/2 lemon
2 tablespoons freshly grated Parmesan


Preheat oven to 400°F.

In a 10-inch frying pan, heat the olive oil until very hot. Add the asparagus and season with generously with salt and pepper. Cook, tossing frequently, for 4 minutes. Transfer the pan to the oven and cook until the asparagus is crisp-tender, 6 to 8 minutes (depending on the thickness of the asparagus).

Remove the asparagus from the oven and transfer to a large heatproof bowl. Sprinkle the lemon zest and juice over the asparagus and toss to combine. Transfer the asparagus to a serving platter and garnish with the Parmesan. Serve immediately.

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