Ingredients:

  • 1 large bunch (approx. 1 lb or 450 grams) fresh Asparagus, medium thickness
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 3/4 tsp Kosher Salt (or Sea Salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder (or 2 cloves minced fresh garlic)
  • Zest of 1 small lemon
  • 2 Tbsp (15 grams) Freshly Grated Parmesan Cheese
  • 1 tsp (5 ml) Fresh Lemon Juice

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard half-sheet baking tray with parchment paper for easy cleanup.
  2. Rinse the asparagus spears thoroughly. To trim, gently bend a spear near the bottom until the tough, woody end snaps off naturally. Use this spear as a guide to cut the remaining spears to the same length. Pat the trimmed spears dry with a tea towel.
  3. Place the trimmed asparagus into a large mixing bowl. Drizzle generously with olive oil and toss until evenly coated.
  4. Add the Kosher salt, black pepper, garlic powder, and lemon zest. Toss again quickly until all spears are coated with the seasoning mix.
  5. Transfer the seasoned asparagus onto the prepared baking tray. Crucially, arrange the spears in a single layer. Do not crowd the pan, as this will steam them rather than roast them.
  6. Roast for 12 to 15 minutes. Asparagus is done when it is tender-crisp ('al dente') and the tips are starting to brown slightly.
  7. Remove the tray from the oven. Squeeze the teaspoon of fresh lemon juice over the hot asparagus and immediately sprinkle with the freshly grated Parmesan cheese. The residual heat will melt the cheese slightly.
  8. Serve immediately as a bright, flavourful side dish.