Ingredients:

  • 1 large bunch (approx. 450 g) medium thickness Asparagus, trimmed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Granulated Garlic Powder
  • 1/2 tsp Kosher Salt, or to taste
  • 1/4 tsp Freshly Ground Black Pepper, or to taste
  • 1/4 cup Freshly Grated Parmesan Cheese
  • Zest from 1/2 medium lemon
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Preheat the oven to a hot 400°F (200°C). Line a standard baking sheet with parchment paper.
  2. Wash the asparagus spears thoroughly. Snap off the woody ends and discard them. Lay the remaining spears on the prepared baking sheet.
  3. In a small bowl, whisk together the olive oil, granulated garlic powder, salt, and pepper.
  4. Drizzle the seasoned oil mixture evenly over the asparagus spears. Use your hands to toss the spears until they are lightly and completely coated. Spread the asparagus out on the baking sheet in a single layer.
  5. Place the sheet in the preheated oven and roast for 8 minutes. The tips should just be starting to brown and the stalks becoming tender-crisp.
  6. Remove the pan from the oven. Sprinkle the freshly grated Parmesan cheese evenly over the asparagus.
  7. Return the pan to the oven for an additional 2–4 minutes, or until the cheese is bubbling, melted, and just beginning to turn a light golden brown (watch closely to prevent burning).
  8. Immediately remove the asparagus from the oven and transfer it to a serving platter.
  9. Finish by grating the fresh lemon zest over the hot asparagus.
  10. Drizzle lightly with the fresh lemon juice and serve immediately while the cheese is still molten.