Roasted Asparagus and Lemon with Shaved Parmigiano Reggiano

Look how gorgeous... I can't take any credit for how great this side dish looks; the asparagus and lemon did all the work (the oven gave them a little nudge, but that's it).

This might be the easiest side dish ever. You simply toss asparagus with olive oil, arrange the spears on a baking sheet with sliced lemon and roast until golden brown and crisp-tender. A quick shaving of good quality Parmigiano Reggiano and you're ready to serve. I like to squeeze the roasted lemon over the asparagus at the table - try it, you'll love it.

No Parmigiano Reggiano in the house? No problem; use a nice piece of Pecorino Romano or a good domestic parmesan.

Roasted Asparagus and Lemon with Shaved Parmigiano Reggiano

1 bunch fresh asparagus, woody ends trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
1 lemon, sliced crosswise into 1/4-inch thick rounds
3-inch piece Parmigiano Reggiano, Pecorino Romano or domestic parmesan

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper (for easy cleanup).
Place the asparagus on the baking sheet and top with the olive oil. Toss to coat every spear with the oil. Spread the spears out in a single layer and season with salt and pepper. Place the lemon slices alongside.
Roast for 10 to 15 minutes, until the asparagus is golden brown and crisp-tender.
Using a vegetable peeler, shave the cheese over the asparagus before serving. Serve the roasted lemon on the side.

Serves 4