Parmesan Roasted Asparagus

This super simple side dish takes just minutes to prep but the result spectacular. Bright green, tender-crisp asparagus, roasted with parmesan cheese until each spear is perfectly caramelized and cheesy. And I have a few tips/suggestions to make sure your asparagus shines...

Use good-quality cheese: When there are so few ingredients in a recipe, you really detect them all - so make sure you find a sharp, nutty, good-quality parmesan cheese (or Pecorino Romano) to sprinkle over the asparagus. You'll be glad you did.

For a hint of garlic: Sprinkle garlic granules or garlic powder over the spears after seasoning with salt and pepper.

For a hint of lemon and roasted lemon: Squeeze the juice of one HALF of a lemon over the spears before seasoning with salt and pepper. Roast the SECOND half of the lemon alongside the spears. Squeeze the roasted lemon over the spears just before serving.

Use your hands: It's the best tool you have and the most efficient way to coat each spear with olive oil before baking! Oh, and it's completely fine to eat the spears with your hands AFTER they're cooked! No judgement zone.

Parmesan Roasted Asparagus

1 bunch fresh asparagus spears, ends trimmed
1 tablespoon olive oil
Salt and ground black pepper
3-4 tablespoons freshly grated parmesan cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the asparagus on the parchment paper (in a pile is OK at this point) and drizzle the olive oil over top. Use your hands to coat the spears with the oil. Spread the spears out in a single layer and season with salt and pepper.
Top the spears with the parmesan cheese.
Roast for 15 to 20 minutes, until the asparagus is golden brown and tender.

Serves 4