Oven Roasted Asparagus
Asparagus spears roasted at high heat with olive oil, lemon, and Parmesan until tender with slightly crispy tips. Ready in under fifteen minutes.
Ingredients
- 1.5 lbs asparagus spears, ends trimmed
- 2 tbsp olive oil
- 1/4 cup Parmesan cheese, freshly grated
- 1 tsp lemon zest
- 2 tsp lemon juice, freshly squeezed
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Preheat oven to 425 degrees F. Line a baking sheet with parchment.
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2
Trim 1.5 lbs ends trimmed asparagus spears by snapping or cutting the woody ends.
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3
Spread asparagus on the baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Toss to coat.
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4
Roast 10-12 minutes until tender and tips are lightly browned.
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5
Sprinkle hot asparagus with 1/4 cup freshly grated Parmesan cheese, 1 tsp lemon zest, and 2 tsp freshly squeezed lemon juice. Serve at once.