Pan-Roasted Asparagus with Lemon and Parmesan | Emeril Lagasse
Emeril Lagasse's Pan-Roasted Asparagus with Lemon and Parmesan is a simple + delicious side.
Want more side dish ideas? Try Rach's Mashed Sweet Potatoes With Orange Marmalade, this Lemon-Poppy Pasta Salad or Cheesy Broccoli Gratin.
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 ½ 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.