A perfect side dish. Asparagus is in season now, so it’s an ideal time to try this delicious recipe.
- 2 bunches fresh asparagus
- 1 lemon, more for optional garnish
- Good olive oil
- Kosher salt & freshly ground pepper
- 1/2 cup Parmesan cheese, finely grated
Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps. Trim any uneven ends with a sharp scissors if needed.
Working in two batches, place asparagus in a large bowl. Toss with olive oil and sprinkle with Kosher salt and freshly ground pepper. Place the asparagus spears side by side on a large baking pan.
Squeeze 1/2 of a lemon over the asparagus. Line the top third of the asparagus with lemon slices from the other half of your lemon (optional).
Bake at 400°F for five minutes. Remove asparagus from the oven and turn to brown the other side. Return to the oven for about four minutes, keeping a close watch for spears to be tender but al dente. Remove the asparagus from the oven and sprinkle the grated parmesan over the asparagus spears. Sample a spear and adjust the seasoning, adding more salt and pepper to taste.
Serve on a platter garnished with lemon slices or wedges, if desired.