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.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

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

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.