Roasted Asparagus with Lemon, Butter, and Parmesan

Asparagus with lemon and parmesan

Roasted Asparagus with Lemon, Butter, and Parmesan

(Serves 8 as a side dish)


  • 2 lbs asparagus, (about 2 bunches)
  • 1 lemon (half juiced and half sliced into rings)
  • 4 Tbsp unsalted buttercut into pats
  • 1 Tbsp olive oil
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp black pepper, freshly ground (or to taste)
  • 1/2 cup shredded parmesan cheese (or to taste)


  1. Preheat oven to 400°F
  2. Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps (see tip below).
  3. Place asparagus in a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll asparagus lightly to coat in oil and seasonings.
  4. Squeeze 1/2 of a lemon evenly over the asparagus. Line the top third of the asparagus with lemon slices from the second half of the lemon. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
  5. Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
  6. Sprinkle the center of the asparagus with Parmesan cheese then return to the center of the oven and broil 2-3 minutes or until cheese is melted and golden.


Break off the fibrous asparagus ends by holding the asparagus with one hand at the base and the other hand in the middle of the stem. Bend until it snaps wherever it snaps. This ensures you remove the tough fibrous base that is very difficult to chew.


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