I love to buy asparagus when it's in season at the farmer's market. This easy preparation results in a dish that looks beautiful, tastes great and can be served hot or at room temperature, making it the perfect side.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Ingredients
1bunch asparagusAbout a pound
1tbspolive oil
1/4tspkosher salt
1/8 tspground black pepper
1/4cupgrated parmesan cheese
1smalllemon
Instructions
Preheat the oven to 400 degrees
Wash and dry the asparagus
Snap the bottom off of one piece of asparagus (it's usually about an inch) and line the bunch up with the tops even
Use a knife to cut the asparagus ends off the rest of the bunch - a quick way to remove the tough ends and get a nice clean look
Place the asparagus on a baking sheet in a single layer and drizzle the 1 tbsp of olive oil over the stalks. Use your hands or shake the baking sheet to ensure all the pieces are covered with olive oil and sprinkle them with the salt and pepper
Bake the asparagus for 5 minutes. Take the pan out of the oven and shake the pan to turn the stalks. Bake for another 5-7 minutes until the stalks just tender and look lovely and roasted.
Remove from the oven and sprinkle with the parmesan cheese while they are still hot. The cheese will melt a bit and smell fabulous
Zest the lemon using a Microplane. If you don't have one, use a vegetable peeler and chop the zest until it's really fine. (I cut up lemons that I've zested, but am not going to use and throw them in a bag in the freezer. I add them to my water throughout the day for a nice zip)
Place the asparagus on a platter and sprinkle with the lemon zest. Serve hot or at room temperature. You'll be amazed at how fast they disappear!