Lemon Parmesan Asparagus

Posted by Karla Hennig on


  • 12 - 16 asparagus spears
  • 2 1/2 tablespoons olive oil
  • 1 toothpick dip or swirl (to taste) lemon essential oil
  • salt and pepper to taste
  • 2 tablespoons shredded Parmigiano-Reggiano cheese


  1. Was asparagus spears, chop off ends, and place on baking sheet, preferably stone.
  2. Add lemon essential oil to olive oil and mix well.
  3. Drizzle over asparagus spears, place asparagus on pan, rub in oil until pan and spears are evenly coated.
  4. Salt and pepper to taste.
  5. Broil on high for 5 - 6 minutes on the middle oven rack.
  6. Sprinkle cheese evenly over spears and broil 1 - 2 minutes longer till cheese is melted.  Serve.


1 toothpick dip = dip a toothpick into the essential oil and dip it once into the recipe.

1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe.



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