Asparagus with Lemon
Ingredients
- 2 pounds asparagus woody ends snapped off
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup shaved Parmesan
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Spread the asparagus in a single layer and drizzle with olive oil, turning to coat. Season with salt and pepper.
- Roast for 10 to 12 minutes, until bright green and a fork pierces the thickest spear with just a little resistance.
- Transfer to a platter and squeeze the lemon juice over the top while still hot.
- Scatter the lemon zest and Parmesan over the top and serve right away.
Good to Know
Thin spears under 1/3 inch wide need closer to 8 minutes, so check a few minutes early the first time.