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Roasted Lemon Parmesan Asparagus – Easy Low Carb Side Dish!

March 25, 2016 by Denise 19 Comments

Long photo of a plate of asparagus with lemons in background and text overlay.
Long photo of a plate of asparagus with lemons in background and text overlay.

This roasted lemon Parmesan asparagus recipe is perfect low carb side dish for Spring. An easy, tasty and healthy side dish with only 2.4g net carbs per serving!

You might also like this wrapped asparagus with goat cheese!

This lemon Parmesan asparagus recipe is perfect for Spring. An easy, tasty, healthy side dish with only 2.4g net carbs per serving!
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I really like asparagus as does my hubby. Now that asparagus is in season I thought I’d make something a little different for us as a side dish. Usually we just steam them and add a little bit of butter. However today we are roasting them with lemon, garlic and grated cheese to make this easy  roasted lemon Parmesan asparagus side dish. Even Max liked this one. Then again it’s a vegetable with cheese so he was bound to like it. đŸ˜‰

 A Great Low Carb Side Dish

Asparagus in general is a good low carb vegetable and has such great taste. 1 cup has only 32 cals and 0.6g net carbs! It’s high in vitamin K, it’s a natural diuretic and a great source of fiber. Learn more about the benefits of asparagus here.

As I mentioned above we like it just steamed with a bit of butter. However roasting it gives it a depth of flavor and the Parmesan cheese adds a savory, crunchy coating. The lemon zest just brightens the whole dish!

This lemon Parmesan asparagus recipe is perfect for Spring. An easy, tasty, healthy side dish with only 2.4g net carbs per serving!

Other Low Carb Asparagus Recipes

If you like asparagus, I have many recipes on the blog. One is asparagus with green goddess dressing or wrapped asparagus with goat cheese and I’ve even made asparagus noodles!

 

This lemon Parmesan asparagus recipe is perfect for Spring. An easy, tasty, healthy side dish with only 2.4g net carbs per serving!

 

Lemon Parmesan Asparagus Recipe

To make this dish, just clean your asparagus and cut off the woody ends. Then place them on your cookie sheet and drizzle oil, cheese, zest and garlic. I used my hands to make sure the spears were well coated and then sprinkled a bit more cheese on top. Pop them in the oven for about 20 minutes and out comes some lovely, lemony and cheesy asparagus spears.

 

This lemon Parmesan asparagus recipe is perfect for Spring. An easy, tasty, healthy side dish with only 2.4g net carbs per serving!

 

So if you are like me and normally eat steamed asparagus, give this one a try. It’s so easy and I love that it’s low carb.  I’m sure your family will love it. Enjoy! The nutrition for 1 serving is:

100 cals / 7.9g fat / 4.8g carbs / 2.4g fiber / 4g protein = 2.4g net carbs

This lemon Parmesan asparagus recipe is perfect for Spring. An easy, tasty, healthy side dish with only 2.4g net carbs per serving!
5 from 1 vote
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Lemon Parmesan Asparagus (low carb side dish)

This lemon Parmesan asparagus recipe is perfect for Spring. An easy, tasty, healthy side dish with only 2.4g net carbs per serving!

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 100 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 lb asparagus
  • 2 Tablespoons olive oil
  • zest of one lemon
  • 1 garlic clove minced
  • 3 Tablespoons grated Parmesan cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray a cookie sheet with cooking oil.
  3. Clean your asparagus and cut off the woodsy ends.
  4. Add your asparagus, olive oil, garlic, zest and 2 Tablespoons of the Parmesan cheese.
  5. Mix with your hands to make sure the asparagus is covered with the cheese mixture.
  6. Sprinkle remaining 1 Tablespoon of cheese.
  7. Add salt and pepper to taste.
  8. Bake for 15-20 minutes depending on the size of you asparagus.

Long photo of a plate of asparagus with lemons in background and text overlay.

 

More Low Carb

  • Air Fryer Chicken Kebabs
  • Keto Lemon Pound Cake
  • Ninja Creami Strawberry Ice Cream
  • Cauliflower Rice with Mushrooms and Peas

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Debbie

    March 07, 2021 at 11:46 am

    What a delicious way to enjoy Asparagus! This was so easy to make a full of flavor.

    Reply
  2. PETRA

    March 30, 2016 at 3:22 pm

    Thank you for this recipe! It is awesome!
    Since I only had a small lemon in the house I opted to also add the juice of the lemon to the mixture (as well as a good pinch of hot pepper flakes). Turned out very yummy!
    Also my asparagus was a bit on the thin side and 20 minutes in the oven was almost a bit to long. In future I will start testing the spears after 15 minutes.

    Reply
    • Denise

      March 31, 2016 at 12:58 pm

      Hi Petra,
      So glad you liked it! That’s a good idea about the lemon juice. I will try that myself next time. Also good point about baking time depending on the size of the asparagus. My husband (for some odd reason) does not like thin asparagus so mine were on the larger size. Thanks for taking the time to comment!

      Reply
  3. Joey Amposta

    March 29, 2016 at 5:33 pm

    You have lemon listed in the ingredients but it was not used. Why??

    Reply
    • Denise

      March 29, 2016 at 5:34 pm

      Hi Joey,
      Thank you for bringing that to my attention. I meant to say the zest of one lemon.
      I fixed the recipe. Thanks again for taking the time to comment!

      Reply
  4. Rachel

    March 29, 2016 at 5:27 pm

    Do you mean a lemon “zested” rather than “tested”? How do you test a lemon?

    Thanks.

    Reply
    • Denise

      March 29, 2016 at 5:36 pm

      Hi Rachel, I just saw that…darn auto correct…by my fault for not proofreading better. And yes I meant the zest of one lemon.
      Thanks for commenting!

      Reply
  5. evie dubois

    March 29, 2016 at 5:20 pm

    aren’t you supposed to break off the “woodsy” end? thought i’ve heard of that b-4!

    Reply
    • Denise

      March 29, 2016 at 5:39 pm

      Hi Evie,
      Yes you should cut off the woodsy end. I mention that early in the post but I didn’t write that in the actual recipe.
      Thanks for stopping by!

      Reply
      • evie dubois

        March 29, 2016 at 6:19 pm

        I’m sorry, Denise…..i didn’t read the entire post, went straight to the recipe……this sounds really good
        i have never cooked asparagus, always thought it would be complicated, gotta try!! thanks.

        Reply
        • Denise

          March 29, 2016 at 7:11 pm

          No problem at all! I’m glad you said something so I could add that to the recipe. And asparagus is very easy to cook. As I said in the post, a lot of times we just eat it steamed with a little butter. Hope you like it.

          Reply
    • Diane

      April 28, 2016 at 11:01 pm

      Yes. Just hold the asparagus in your right hand and use your other hand to bend the lower end of the asparagus until it snaps off. I find this method never fails me and only the tender editable piece of asparagus is left to cook.

      Reply
      • Denise

        April 29, 2016 at 6:38 am

        Thanks for taking the time to comment and help out our readers! And yes you are right that is a great way to do it.

        Reply
  6. Michaela

    March 27, 2016 at 10:54 pm

    I love asparagus, this recipe is a keeper! Thanks!

    Reply
    • Denise

      March 28, 2016 at 2:46 pm

      Thanks for stopping by Michaela!

      Reply
  7. Caroline

    March 25, 2016 at 2:43 pm

    We’ve been having similar thought recently obviously! Like the lemon in there too, must try that

    Reply
    • Denise

      March 25, 2016 at 6:07 pm

      Haha…great minds think alike.

      Reply
  8. Kristen

    March 25, 2016 at 2:25 pm

    This looks perfect for Easter dinner

    Reply
    • Denise

      March 25, 2016 at 6:07 pm

      Good idea Kristen!

      Reply

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