Roasting intensifies the woodsy flavor of asparagus. A thin crust of earthy cheese adds a bit of crunch!
PREP AND COOKING TIME 25 minutes
MAKES 6 Servings
2 bunches of asparagus (about two pounds)
2 tsp. olive oil
1/4 tsp salt
1/8 tsp. freshly ground black pepper
1/2 cup packed freshly shredded Parmesan cheese
2 tsp. fresh lemon juice
1. Preheat the oven to 400*. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.
2. Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish (I cover first with foil to eliminate one less mess!) Sprinkle with Parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice.
Serve hot or warm!
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