Ingredients:

  • 1 pound (450g) asparagus, thick stalks preferred, ends trimmed
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 lemon, zested and juiced (about 1 tablespoon juice)
  • ¼ cup (25g) grated Parmesan cheese, plus more for serving
  • ¼ teaspoon kosher salt (or to taste)
  • ⅛ teaspoon freshly ground black pepper (or to taste)
  • Optional: pinch of red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim the asparagus. Snap off the tough ends.
  3. In the large bowl, toss the asparagus with olive oil, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes (if using). Ensure asparagus is evenly coated.
  4. Arrange the asparagus in a single layer on the baking sheet. Avoid overcrowding.
  5. Roast in the preheated oven for 12-15 minutes, or until the asparagus is tender-crisp and slightly browned.
  6. Remove from oven and serve immediately. Garnish with extra Parmesan cheese, if desired.