Side Dish: United States – Charred Lemon-Parmesan Asparagus with Crispy Shallots
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 lb (450 g) asparagus, woody ends trimmed 2 medium shallots, thinly sliced into rings 2 tbsp (30 ml) olive oil 1 tsp (5 ml) cornstarch (optional, for extra-crispy shallots) 1 tsp (5 ml) lemon zest 1 tbsp (15 ml) fresh lemon juice 1 / 4 cup (25 g) freshly grated or shaved Parmesan 1 / 4 tsp (1.25 ml) red pepper flakes (optional) Kosher salt, to taste Freshly ground black pepper, to taste Lemon wedges, for serving
Show original ingredient measurements
1 lb (450 g) asparagus, woody ends trimmed 2 medium shallots, thinly sliced into rings 2 tbsp (30 ml) olive oil 1 tsp cornstarch (optional, for extra-crispy shallots) 1 tsp lemon zest 1 tbsp (15 ml) fresh lemon juice 1 / 4 cup (25 g) freshly grated or shaved Parmesan 1 / 4 tsp red pepper flakes (optional) Kosher salt, to taste Freshly ground black pepper, to taste Lemon wedges, for serving
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. In a bowl, toss the shallot rings with 1 teaspoon (5 ml) olive oil, the cornstarch (if using), and a pinch of salt until lightly coated. Spread on one side of the baking sheet. Toss the asparagus with the remaining olive oil, a generous pinch of salt, black pepper, and red pepper flakes (if using). Arrange on the other side of the baking sheet in a single layer. Roast for 12–15 minutes, tossing halfway, until the asparagus is tender with lightly charred tips and the shallots are golden and crisp. Immediately toss the hot asparagus with lemon zest and lemon juice. Transfer to a platter, scatter the crispy shallots over the top, and finish with Parmesan. Adjust seasoning to taste and serve with lemon wedges.
Show original instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup. In a bowl, toss the shallot rings with 1 teaspoon olive oil, the cornstarch (if using), and a pinch of salt until lightly coated. Spread on one side of the baking sheet. Toss the asparagus with the remaining olive oil, a generous pinch of salt, black pepper, and red pepper flakes (if using). Arrange on the other side of the baking sheet in a single layer. Roast for 12–15 minutes, tossing halfway, until the asparagus is tender with lightly charred tips and the shallots are golden and crisp. Immediately toss the hot asparagus with lemon zest and lemon juice. Transfer to a platter, scatter the crispy shallots over the top, and finish with Parmesan. Adjust seasoning to taste and serve with lemon wedges.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.