Servings: 4
Thin asparagus spears
1 bunch, trimmed
 Olive oil
3 tbsp.
 Parmesan cheese
1 ½ tbsp., grated (optional)
1 clove, minced (optional)
 Sea salt
1 tsp.
 Ground black pepper
½ tsp.
 Lemon juice
1 tbsp. (optional)
Roasted Asparagus
10 m
15 m
Ready in:
25 m
  1. Heat the oven to 425° F/220° C/Gas Mark 7.
  2. Put the asparagus spears into a mixing bowl and drizzle them with olive oil.
  3. Toss to coat and sprinkle with cheese, garlic, salt, and pepper.
  4. Prepare a baking sheet and arrange asparagus in a single layer in it.
  5. Bake for about 12 to 15 minutes or until just tender, depending on the thickness.
  6. Just before serving, sprinkle the asparagus with lemon juice.