Asparagus is an easy nutritious summer side to add to any dish. This recipe calls for only 5 ingredients and takes less than 15 minutes.

Cheese can be omitted for a vegan option.

1lb asparagus, preferably pencil sized
1T extra virgin olive oil
1 medium lemon, washed well
1/4c freshly grated hard cheese (I used Piave, but experiment with different kinds)
1/2 medium onion
salt and freshly ground pepper to taste

Preheat oven to 350 degrees. Trim the white ends of the asparagus off. The easiest method is to keep them wrapped in the rubber bands and slice them right after the second band. Rinse them and then pat dry. Line a baking sheet with parchment paper or foil and align asparagus so they are vertical. Zest a teaspoon of lemon into a bowl and then slice and juice it, adding the liquid to the same bowl as the zest. Add olive oil, salt and pepper, then whisk together. Drizzle mixture over the asparagus and coat evenly.

Lightly dust the asparagus with an even coat of cheese. Trim ends off of the onion and slice width wise, cutting against the rings. Julienne the onions so that they are long and paper thin. Carefully spread them out in the same direction as the asparagus, slightly pressing them into the cheese. Top with some more salt and pepper. Bake in the oven for 7-10 minutes or just until the cheese starts to crisp.


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