Ingredients:

  • 1 lb fresh asparagus, medium thickness
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 lemon, zest and juice
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Wash the asparagus in cold water and pat completely dry to ensure roasting rather than steaming. Snap or trim the woody bottom inch off each spear.
  2. Place the prepared asparagus in a large mixing bowl. Add the olive oil, sea salt, and black pepper. Toss thoroughly until every spear is evenly coated.
  3. Preheat oven to 425°F (220°C). Arrange spears in a single layer on a parchment-lined rimmed baking sheet, ensuring they are not overcrowded.
  4. Bake for 9–12 minutes (or up to 15 minutes if using a 400°F setting). Remove from the oven when the tips are slightly charred and stalks are tender but still offer resistance.
  5. Immediately sprinkle with grated Parmesan cheese and a fresh squeeze of lemon juice before serving.