Asparagus should have a “snap”, not be a limp noodle. Roasting at high heat creates caramelized edges and keeps the inside crisp-tender. Adding lemon juice after baking keeps the green color vibrant.
Ingredients:
- 1 bunch Asparagus (woody ends snapped off).
- 2 tbsp Olive Oil.
- 2 cloves Garlic, minced.
- 1/4 cup Parmesan Cheese, grated.
- 1/2 Lemon (juice and zest).
- Salt & Pepper.
Instructions:
- Prep: Preheat oven to 400°F (200°C).
- Snap: Bend the asparagus near the bottom; it will naturally snap off the woody part. Discard the bottoms.
- Season: On a baking sheet, toss asparagus with olive oil, garlic, salt, and pepper. Arrange in a single layer (do not overcrowd!).
- Roast: Bake for 9-12 minutes depending on thickness. They should be tender but still firm.
- Finish: Immediately sprinkle with parmesan cheese and squeeze fresh lemon juice over the top. The heat melts the cheese.
