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Roasted green asparagus with lemon and parmesan
This recipe calls for green asparagus, blanched then oven-roasted, and sprinkled with grated Parmesan.
You'll see that the combination of green asparagus and parmesan always works very well.
You'll see that the combination of green asparagus and parmesan always works very well.
684 4.8/5 (4 reviews)
Last modified on: May 3rd 2026
For 4 people, you will need:
- 1
800 g green asparagus spears - 2
5 tablespoons olive oil - 3
1 lemon - 4
1 teaspoon herbes de Provence - 5
50 g Parmesan (Parmigiano Reggiano) - 6
Salt - 7
Pepper - Total weight: 1,060 grams
Times for this recipe
Preparation
30 min.
Cooking
15 min.
All in all
45 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Prepare 800 g green asparagus spears.
Stage 2 - ⌛ 3 min.
Plunge them into a large pot of boiling salted water for 3 minutes.
Preheat oven to 200°C (390°F).
Preheat oven to 200°C (390°F).
Stage 3 - ⌛ 3 min.
Drain and cool under running water.
Stage 4 - ⌛ 3 min.
Dry them on a tea towel.
Stage 5 - ⌛ 3 min.
Then cut into small pieces and pour into a small bowl.
Stage 6 - ⌛ 2 min.
Add 5 tablespoons olive oil, the juice of 1 lemon and 1 teaspoon herbes de Provence, salt and pepper, and mix well.
Stage 7 - ⌛ 5 min.
Place a sheet of baking paper on a baking sheet, and spread the asparagus over it, ideally without overlapping.
Bake for 5 minutes at 200°C (390°F).
Bake for 5 minutes at 200°C (390°F).
Stage 8 - ⌛ 2 min.
Meanwhile, grate 50 g Parmesan (Parmigiano Reggiano).
Stage 9 - ⌛ 1 min.
After 5 minutes, remove the baking tray from the oven...
Stage 10 - ⌛ 1 min.
...and sprinkle generously with grated Parmesan.
Stage 11 - ⌛ 3 min.
Return to the oven for a further 3 to 5 minutes, until the Parmesan melts and colours slightly.
Stage 12
Enjoy immediately, simply on their own, or as an accompaniment to meat or fish, or with rice.
Remarks
You can replace the herbes de Provence with fresh thyme if you have any.
If you like the tang of lemon zest, add it to the juice in step 6.
If you like the tang of lemon zest, add it to the juice in step 6.
Keeping: Enjoy immediately.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=5 % | 3 g RDI=1 % | 8 g RDI=12 % | 104 kcal RDI=5 % | 437 kJ RDI=5 % |
| Per person | 8 g RDI=14 % | 10 g RDI=4 % | 22 g RDI=31 % | 276 kcal RDI=14 % | 1,159 kJ RDI=14 % |
| Whole recipe | 35 g RDI=55 % | 40 g RDI=15 % | 89 g RDI=122 % | 1,107 kcal RDI=55 % | 4,637 kJ RDI=55 % |
How much will it cost?
For 4 people
16.25 €
Per person
4.10 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green asparagus spears
Parmesan (Parmigiano Reggiano)
Olive oil
Herbes de Provence
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