Ingredients
Units
Scale
- 1 pound asparagus, ends trimmed
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 3 garlic cloves, grated or sliced
- juice of 1/2 lemon
- 2 tablespoons fresh grated parmesan
Instructions
- Preheat oven to 400°F.
- Trim the ends of the asparagus – either snap the woody piece and/or line up all the asparagus and trim about an inch off the ends.
- Grate the garlic and/or slice.
- Coat the asparagus and garlic. Drizzle the olive oil over the asparagus and garlic, then use your hands to gently massage the oil evenly over the asparagus.
- Roast. Evenly place the asparagus on the metal baking pan. Make sure the asparagus is not touching – if they’re too close they’ll steam vs roast. The cook time will depend on the thickness of your asparagus, however, aim to roast for 8-10 minutes.
- Add the lemon juice and parmesan cheese. Immediately after your asparagus has roasted, spritz the asparagus or drizzle the lemon juice with a spoon. Sprinkle the parmesan cheese evenly over the asparagus.
- Serve immediately and enjoy!
Notes
*You could add the garlic after the asparagus has roasted, but raw garlic (for me) is a bit harsh and overpowering. I either keep the garlic whole and/or grate in larger pieces to roast while the asparagus is roasting. Better flavor.
- Prep Time: 5
- Cook Time: 12
- Category: Sides