Faith Kennedy
4-6
15 minutes
20 minutes
112
American
Side, Appetizer, Savory
Simple, savory, and bright. The asparagus gets tender and lightly charred in the skillet, while Parmesan melts over the top and a squeeze of lemon at the end keeps everything fresh. It’s the kind of side dish you can throw together in minutes and serve straight from the skillet.
1½ tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
⅓ cup freshly grated Parmesan cheese
1 lemon
Optional: pinch of red pepper flakes
Preheat your oven to 425°F. Trim the woody ends from the asparagus and discard.
Place the asparagus in a No. 8 Lancaster Cast Iron Skillet. Drizzle with olive oil and season with salt and pepper. Toss everything together until the asparagus is evenly coated, then arrange it in a single layer.
Transfer the skillet to the oven and roast for 10–12 minutes, depending on the thickness of your asparagus. You want the spears tender with a little color around the edges.
Remove the skillet from the oven and sprinkle the Parmesan evenly over the asparagus. Return it to the oven for 2–3 minutes, just until the cheese is melted and lightly golden.
Squeeze fresh lemon juice over the asparagus just before serving. For a little extra brightness, add some finely grated lemon zest. A pinch of red pepper flakes is also great if you like a little heat.
Give the asparagus one last crack of black pepper and bring the skillet right to the table while it's warm.
Simple, savory, and bright. The asparagus gets tender and lightly charred in the skillet, while Parmesan melts over the top and a squeeze of lemon at the end keeps everything fresh. It’s the kind of side dish you can throw together in minutes and serve straight from the skillet.
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