Ingredients:

  • 1 pound (454g) asparagus, thick spears preferred, washed and trimmed
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1/4 teaspoon (1.5g) kosher salt (or to taste)
  • 1/8 teaspoon (0.75g) freshly ground black pepper (or to taste)
  • 1 tablespoon (15ml) fresh lemon juice
  • 2 tablespoons (12g) freshly grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim the asparagus. If spears are very thick, peel the bottom third of the stalks with a vegetable peeler for more even cooking.
  3. Toss the asparagus with olive oil, salt, and pepper in a bowl or directly on the baking sheet. Ensure the asparagus is evenly coated.
  4. Spread the asparagus in a single layer on the baking sheet. Roast for 12-15 minutes, or until tender-crisp and slightly browned. Turn halfway through cooking.
  5. Remove from the oven. Drizzle with lemon juice and sprinkle with Parmesan cheese. Serve immediately.