Categories: Made
Ingredients
- 1 bunch asparagus, about 1 1/2 lbs
- 1 tbsp olive oil
- 2 tbsp grated Parmesan
- salt and black pepper, to taste
- Juice of 1 lemon
Directions
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eheat the oven to 400. Hold an asparagus spear at both ends and bend the bottom until the tough, woody section snaps. Using that spear as a guide, use a knife to remove the bottoms of the rest of the bunch.
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Place the asparagus in a baking dish. Drizzle with the olive oil, sprinkle with Parmesan, and season with salt and pepper; toss to coat. Roast until just tender, 10-12 minutes. Sprinkle the lemon juice over the asparagus.