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Yes, I'd intended to eat an entire bunch myself--I'm the only one in my house who likes asparagus. (The weirdos!) This method, over boiling, causes caramelization to occur on the frondy tips with brown crusty bits of parm and bread crumbs. Finish with a lot of lemon zest and a dollop of something tart and creamy like sour cream or Greek yogurt, and dig in. No one will be able to stop you.

Notes: Garlic-infused olive oil is Trader Joe's.


Ingredients: 1 bunch of asparagus (about 1/3 pound), 2 tbsp. garlic-infused olive oil, sea salt, pepper, 1/4 cup seasoned bread crumbs, 1/4 cup grated Parmesan cheese, zest of 1 lemon, sour cream (or Greek yogurt) if you like, for serving.

Serves 2-3.

1. Prep asparagus: Preheat the oven to 425* F. Wash and dry the asparagus. Cut the bottom 2-1/2 inches off (don't snap, you less too much.) Tumble into a rectangular baking dish and drizzle with garlic-infused olive oil—salt and pepper to taste. Top with bread crumbs followed by grated Parm. Roast for 30 minutes or until the desired doneness.

2. Finish: Remove the asparagus from the oven and immediately grate over fresh lemon zest. Serve right away with sour cream or Greek yogurt on the side.

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