Ingredients:

  • 1 large bunch (approx. 450 grams) Asparagus Spears, medium thickness preferred
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large clove Garlic, finely minced or grated
  • 1 teaspoon Lemon Zest (from 1/2 medium lemon)
  • 1/2 teaspoon Fine Sea Salt, or to taste
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1 tablespoon Freshly Grated Parmesan Cheese (Optional)
  • 1/2 teaspoon Freshly Squeezed Lemon Juice (for finishing)

Instructions:

  1. Preheat the oven to 400°F (200°C). Position a rack in the middle and line a standard baking sheet with parchment paper.
  2. Trim Asparagus: Gently snap off the woody ends of the asparagus spears (the natural break point determines where the tough part ends). Discard the ends.
  3. In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, salt, and pepper.
  4. Toss: Add the trimmed asparagus to the oil mixture. Toss thoroughly using your hands or tongs until every spear is lightly coated in the seasoning.
  5. Spread: Arrange the asparagus on the prepared baking sheet in a single layer. Crucially, do not overcrowd the pan to ensure roasting, not steaming.
  6. Roast: Bake for 10 to 15 minutes. Thin spears will be done around 10 minutes; thicker spears will take 12–15 minutes. The asparagus is done when it is tender when pierced with a fork and the tips are just beginning to brown and crisp.
  7. Finish and Serve: Carefully transfer the asparagus immediately from the hot pan to a serving platter. Squeeze the 1/2 teaspoon of fresh lemon juice over the hot spears. If using, sprinkle the grated Parmesan cheese evenly over the asparagus while it is still hot. Serve immediately.