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!
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!
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!
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.
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
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!
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
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Preheat oven to 400 degrees.
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Spray a cookie sheet with cooking oil.
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Clean your asparagus and cut off the woodsy ends.
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Add your asparagus, olive oil, garlic, zest and 2 Tablespoons of the Parmesan cheese.
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Mix with your hands to make sure the asparagus is covered with the cheese mixture.
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Sprinkle remaining 1 Tablespoon of cheese.
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Add salt and pepper to taste.
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Bake for 15-20 minutes depending on the size of you asparagus.
Debbie
What a delicious way to enjoy Asparagus! This was so easy to make a full of flavor.
PETRA
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.
Denise
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!
Joey Amposta
You have lemon listed in the ingredients but it was not used. Why??
Denise
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!
Rachel
Do you mean a lemon “zested” rather than “tested”? How do you test a lemon?
Thanks.
Denise
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!
evie dubois
aren’t you supposed to break off the “woodsy” end? thought i’ve heard of that b-4!
Denise
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!
evie dubois
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.
Denise
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.
Diane
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.
Denise
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.
Michaela
I love asparagus, this recipe is a keeper! Thanks!
Denise
Thanks for stopping by Michaela!
Caroline
We’ve been having similar thought recently obviously! Like the lemon in there too, must try that
Denise
Haha…great minds think alike.
Kristen
This looks perfect for Easter dinner
Denise
Good idea Kristen!