Garlic, lemon, and a sprinkling of Parmesan liven up these tender roasted asparagus spears.
Prep time: 5 mins • Cook time: 10 mins • Makes: 8 servings
INGREDIENTS
- 1 lb asparagus spears (about 3 bunches medium spears)
- 3 Tablespoons olive oil
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon flaky sea salt
- 3 cloves garlic, crushed
- 1/4 teaspoon black pepper
- 1/8 cup fresh lemon juice
- 1/3 cup Parmesan cheese, finely grated
DIRECTIONS
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Snap off the woody ends from the asparagus. Then place the asparagus on the baking sheet.
- Combine olive oil, garlic, lemon zest and salt and pepper in a large bowl.
- Drizzle the asparagus with olive oil mixture. Toss well to coat, then arrange the asparagus into a single layer on the sheet pan.
- Bake for 9 to 10 minutes, or just until tender.
- Remove from the oven and transfer to a serving platter. Drizzle with lemon juice and then sprinkle with the grated Parmesan cheese. Serve immediately.
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