Mayo-Parmesan Roasted Asparagus

This 3-ingredient side dish will undoubtedly blow your mind. Tender-crisp, golden brown asparagus, glistening with mayo and dusted with parmesan cheese. A quick roast in the oven creates spears that are perfectly caramelized, delightfully cheesy and undeniably vibrant. 

There wasn't ONE CRUMB left when I served this to my boys. Every spear was gone, and the pan was licked clean (they used their fingers, not their tongues; I promise).

About the pan: This recipe calls for a baking sheet that's been coated with parchment paper or foil. Both options make for easy cleanup. That said, if you have a favorite ovenproof skillet that you'd rather use, (like cast iron), please do. 

Mayo-Parmesan Roasted Asparagus

1 bunch fresh asparagus, woody ends trimmed
2 tablespoons mayonnaise of choice
2 tablespoons grated parmesan cheese
Salt and freshly ground black pepper
Crushed red pepper flakes for serving, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Place the asparagus on the prepared pan, add the mayonnaise the toss to coat the spears from end to end (using your hands is the easiest way to get this done!).
Spread the spears out in a single layer and sprinkle them with the parmesan cheese. Season with salt and pepper.
Roast for 12 to 15 minutes, until golden brown and crisp-tender. If desired, sprinkle with crushed red pepper before serving.
Serves 4