Ingredients
1lbfresh asparagus
2tspolive oil
salt,to taste
freshly ground black pepper,to taste
½medium lemon,zest juice, preferably organic
½lemon wedges,from the remaining lemon
Parmesan cheese,sprinkle, finely grated
small handful fresh mint,or parsley, finely chopped
red pepper flakes,light sprinkle
Preparation
Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Snap off the woody ends of the asparagus. Discard the ends.
Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons of olive oil, just enough to lightly coat the asparagus.
Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
Transfer the roasted asparagus to a serving platter and season however you’d like. For a simpler version, squeeze lemon juice, or sprinkle Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
Serve and enjoy!
