I love fresh asparagus, and one of my favorite ways to eat them is roasted. I was given this recipe years ago. These asparagus are so good it’s hard not to eat them right off the pan. Thin asparagus works best for this recipe. I use this recipe for okra too.
Ingredients:
1 bunch asparagus spears (thin works best), tough ends removed
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
3/4 teaspoon fine or all-purpose sea salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
Instructions:
Preheat the oven to 425 degrees Fahrenheit.
Place the asparagus in a gallon-sized ziploc bag. Pour in the olive oil, seal the bag, and shake to coat the asparagus.
Add the grated Parmesan cheese, garlic, sea salt, and black pepper to the ziploc bag. Seal the bag again and shake and knead until all ingredients are well mixed and the asparagus are evenly coated.
Line a baking sheet with parchment paper or spray it with cooking spray. Arrange the asparagus in a single layer on the baking sheet.
Bake for 13 to 15 minutes, or until the asparagus are tender.
Drizzle with lemon juice before serving.
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