Ingredients
Method
- Preheat the oven to 425°F (220°C) with the rack in the middle position.
- Trim the woody ends from the asparagus and arrange the stalks in a single layer on a baking sheet.
- Drizzle the asparagus with olive oil and lemon juice, season with garlic powder, salt, and pepper, and toss to coat.
- Sprinkle freshly grated parmesan cheese evenly over the asparagus.
- Roast uncovered for 12 to 15 minutes, checking for tenderness at the 10-minute mark.
- Remove from the oven, transfer to a serving dish, and serve warm with grilled meats or pasta.
Nutrition
Notes
Trimming Technique: I always snap the ends of my asparagus by hand instead of using a knife because the stalk naturally breaks right where the tough, woody part ends and the tender part begins.
Lemon Choice: While I prefer the sweetness of Meyer lemons, you can certainly use a standard lemon, though I recommend starting with a smaller splash so the acidity does not mask the earthy flavor of the greens.
Roasting Success: One thing I have learned is to avoid crowding the baking sheet.
If the stalks are too close together they will steam, so I make sure to give them plenty of room to get those crispy, caramelized edges.
Serving Idea: I think this dish reaches its full potential when finished with a tiny sprinkle of flaky sea salt right before it hits the table to really make the parmesan pop.
Leftover Strategy: If you find yourself with extras, I suggest eating them cold or at room temperature in a salad the next day, as reheating can often cause the delicate tips to lose their bite.
Thickness Adjustment: Keep an eye on the thickness of your spears because very thin stalks might finish in as little as eight minutes, while the thicker ones I sometimes find at the market need the full time to soften.