Ingredients:

  • 1 lb (450g) fresh asparagus spears
  • 1 small (30g) lemon, halved
  • 1 tbsp (15ml) extra-virgin olive oil
  • 2 cloves (6g) garlic, minced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper
  • 2 tbsp (8g) freshly grated Parmesan cheese

Instructions:

  1. Wash the asparagus and pat them completely dry with a paper towel to ensure proper browning.
  2. Hold a spear at both ends and bend it gently until it snaps; trim the remaining spears to match this length to remove woody ends.
  3. Preheat the oven to 425°F (218°C).
  4. Place the trimmed asparagus on a parchment-lined baking sheet.
  5. Drizzle the olive oil over the spears and sprinkle with salt, pepper, and minced garlic.
  6. Toss the spears until lightly glazed and the garlic is evenly distributed, then spread them in a single layer.
  7. Roast in the center rack of the oven for 10–12 minutes until the tips are slightly charred and the spears are tender but still have a slight snap.
  8. Immediately remove from the oven and sprinkle with grated Parmesan cheese and a squeeze of fresh lemon juice.