Asparagus with Lemon & Parmesan


  • 1 pound fresh asparagus, tough ends removed
  • 2 Tablespoons FRENCH PANTRY Meyer Lemon Oil
  • 1/2 teaspoon FRENCH PANTRY bon SALT Citron Crystal Flakes
  • 1 lemon
  • Wedge of Parmesan Cheese
  • FRENCH PANTRY Pep Rally Pepper of choice to taste



    Preheat oven to 400°F degrees. Place the Deep Flexiflat or the Flexipat Rectangular Tray on a Medium or Large Perforated Baking Sheet and set aside.

    Place asparagus on tray and drizzle with the Meyer Lemon Oil, then sprinkle with the Citron Flake Salt.

    Using the Le Petit Grater, zest lemon over asparagus and toss with the Versatile Tongs.

    Bake for 15-20 minutes or until the asparagus is crisp-tender. The cook time varies based on the size of the asparagus.

    Remove from the oven, and using the Citrus Press, squeeze lemon juice all over the top of the asparagus.

    Using the Le Petit Grater, grate fresh Parmesan over the top of the asparagus. Season with freshly cracked black pepper and serve.

    bon Tip: This recipe is also delicious with broccoli, zucchini, or green beans instead of asparagus.


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