Lemon-Pepper Parmesan Asparagus

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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2 bunches medium asparagus (about 2 pounds), ends trimmed

10 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 large egg in its shell

1 small clove garlic

Juice of 1 lemon

2 tablespoons freshly grated parmesan cheese, plus more for topping

1 teaspoon dijon mustard

1/2 teaspoon black peppercorns, crushed


  1. Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly.
  2. Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.
  3. Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan.