Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Preheat the oven. Set it to 425°F (220°C) and line your baking sheet with parchment paper. Note: A hot oven is critical for the sear.
  2. Dry the stalks. Wash the asparagus, then pat them completely dry with a paper towel. until no droplets remain. Note: Wet asparagus = soggy asparagus.
  3. Trim the ends. Snap off the woody bottom ends. I usually do this by bending a stalk until it snaps naturally.
  4. Coat the veg. In a large bowl, toss the asparagus with olive oil, minced garlic, salt, and pepper. until every stalk is thinly coated.
  5. Arrange the pan. Spread the asparagus in a single layer. Ensure they aren't touching too much.
  6. Add the cheese. Sprinkle the Parmesan cheese evenly over the top.
  7. Roast the stalks. Bake for 10–12 minutes until tips are crisp and cheese is golden brown.
  8. Finish with citrus. Remove from the oven and immediately drizzle with fresh lemon juice and lemon zest.