Ingredients
Scale
- 1 bunch (about 1 pound) fresh asparagus, trimmed
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper for easy cleanup, and trim the woody ends off the asparagus spears.
- Step 2: Place the trimmed asparagus on the prepared baking sheet. Drizzle with the olive oil, minced garlic, salt, and pepper, tossing thoroughly until all the spears are evenly coated.
- Step 3: Spread the asparagus into a single layer on the baking sheet and roast for 10–15 minutes, or until the spears are tender-crisp. Roasting time will vary based on the thickness of the asparagus.
- Step 4: Remove the baking sheet from the oven. Sprinkle the grated Parmesan cheese evenly over the hot asparagus. Return the sheet to the oven (or place under the broiler on high for 60 seconds) until the cheese is melted and slightly golden brown.
- Step 5: Remove from the oven immediately. Drizzle with the fresh lemon juice, if desired, and serve while hot.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, but be aware they will soften considerably upon chilling.
- To revive leftovers, avoid the microwave; instead, spread the spears on a baking sheet and toast quickly under the broiler for 1-2 minutes until heated through and slightly crisp again.
- This vibrant side dish pairs wonderfully with pan-seared scallops or a hearty steak, and the optional lemon juice helps cut through the richness of the Parmesan.
- Chef’s Tip: To ensure the minced garlic doesn't scorch during the 400°F roast, make sure it is fully incorporated into the olive oil before coating the asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American