Ingredients:

  • 1 lb fresh asparagus, medium thickness
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 3 cloves garlic, grated or finely minced
  • 1/2 cup parmesan cheese, finely grated
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your baking sheet inside to get it screaming hot.
  2. Trim the ends. Grab a spear and bend it until it snaps naturally. Use that as a guide to trim the rest of the bundle with a knife.
  3. Create the Garlic Lacquer. In a large bowl, whisk together the 2 tbsp olive oil and the 3 cloves of grated garlic.
  4. Coat the Spears. Toss the asparagus in the garlic oil until every inch is glistening and coated.
  5. Season the Base. Sprinkle in the 1/2 tsp sea salt, 1/4 tsp pepper, and 1/2 tsp red pepper flakes. Toss again.
  6. The First Roast. Carefully pull out the hot sheet pan. Arrange the asparagus in a single layer, ensuring no spears are overlapping.
  7. Apply the Cheese. Sprinkle the 1/2 cup of grated parmesan over the middle and top sections of the spears.
  8. Roast to Perfection. Slide the pan into the oven for 12 minutes until the cheese is golden brown and the tips are starting to char.
  9. The Acid Hit. Remove from the oven and immediately squeeze the 1 tbsp of lemon juice over the top.
  10. Final Garnish. Add an extra pinch of red pepper flakes or some fresh zest for a pop of color before serving.