Roasting intensifies the woodsy flavor of asparagus. A thin crust of earthy parmesan cheese adds a bit of crunch. Prep and Cook Time: 25 minutes.
2 bunches asparagus (about 2 lbs.)
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup packed freshly shredded parmesan cheese
2 teaspoons fresh lemon juice
How to Make It
Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.
Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.
This is one of my favorite asparagus recipes. The layer of Parmesan on top keeps the asparagus tender and juicy underneath while roasting. I probably use a bit more Parmesan than called for since I don't typically measure it out, but it's soooo good. I often forget to sprinkle the lemon juice afterward and never miss it.