Prep time: 5 min Serves: 1-2 Recipe by: Leslie Hatfield
Asparagus doesn’t need to be complicated. Roasted in the oven with olive oil, salt and pepper and finished off with a squeeze of lemon juice and a sprinkle of parmesan, these make a great side to late spring and early summer meals.
Ingredients:
- 1 bunch asparagus
- A few glugs of extra virgin olive oil
- Half a lemon
- Parmesan cheese, grated
- Salt and pepper
Preparation:
- Preheat your oven to 400°F.
- Snap off the bottoms of the stalks.
- In a large bowl, toss asparagus in olive oil with salt and pepper.
- On a cookie sheet or rack, roast until tender and lightly browned, about 15-20 min (depending on the thickness of the stalks).
- Squeeze on lemon juice (or toss with lemon zest) and sprinkle with Parmesan.