Asparagus with Lemon & Parmesan

Course Side Dish


  • 1 pound asparagus  tough ends removed
  • 2 tbsp FRENCH PANTRY Meyer Lemon Oil
  • 1/2 tsp FRENCH PANTRY Salt of choice
  • 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 and sprinkle with salt.
  • Using the Le Petit Grater, zest lemon over asparagus and toss with the Versatile Tongs.
  • Bake for 6-8 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.