- 1 bunch of asparagus spears, trimmed
- 3 tablespoons olive oil
- 1 1/2 tablespoons grated parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, toss the asparagus with olive oil. After well coated, sprinkle with parmesan, garlic, salt, and pepper. Remove the asparagus from bowl and place on a baking sheet in a single layer.
Bake for 12-15 minutes, until just tender (depending on thickness). Sprinkle with some lemon juice before serving and voila!
Because asparagus naturally snaps where it starts to get tough, you can remove the woody ends by grabbing a spear at either end and bending it until it snaps.