Ingredients:

  • 1 lb fresh asparagus, medium-thick spears
  • 1.5 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp unsalted butter, melted
  • 2 tbsp freshly grated parmesan cheese
  • 1/2 fresh lemon, juiced

Instructions:

  1. Preheat your oven to 425°F (220°C). Wash the asparagus spears and pat them completely dry with paper towels to prevent steaming. Snap off the woody ends by bending each spear near the bottom until it breaks naturally.
  2. Place the dried spears onto a large rimmed baking sheet. Drizzle with the extra virgin olive oil and sprinkle with kosher salt, black pepper, and garlic powder. Toss by hand until every spear is evenly coated in oil and seasoning.
  3. Arrange the spears in a single layer, ensuring at least half an inch of space between them for air circulation. Roast in the center of the oven for 8–12 minutes, or until the tips are slightly singed and the stalks are tender when pierced with a fork.
  4. Remove from the oven and immediately drizzle with the melted butter and fresh lemon juice. Toss gently on the pan and finish with a dusting of grated Parmesan cheese while the asparagus is hot.