¼parmesan cheesegrated + extra for serving (optional)
Kosher salt and freshly cracked black pepperto taste
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil or parchment paper, for easy cleanup.
Wash the asparagus and pop off the woody ends. Place the asparagus on the prepared sheet pan. Toss the asparagus with olive oil and season with salt and fresh cracked black pepper, to taste.
Using a Microplane, grate as much fresh Parmesan cheese over the asparagus as you want. Then grate the zest of one lemon over the asparagus.
Roast the asparagus in a 400 degree F oven for 10-20 minutes, depending on the thickness of the asparagus. Pencil-thin asparagus take about 15 minutes. Thicker asparagus will take longer. I recommend roasting the asparagus for about 10-15 minutes and then checking them for doneness and adjusting your cook time, maybe checking every couple of minutes after that.
Line a sheet pan with aluminum foil or parchment paper for easy cleanup.
Use a Microplane, grate the lemon zest and fresh Parmesan cheese over the asparagus. Add extra if you want!
Arrange the asparagus in a single layer on the prepared sheet pan.
For crisp asparagus, reduce cooking time to 3-5 minutes.
The longer the asparagus cook, the more it browns and shrivels.
I do not recommend using frozen asparagus.
Add a bit of spice to your asparagus by sprinkling on some red pepper flakes.
Add more zing with a squeeze of fresh lemon juice.
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