Roasted Lemon Parmesan Asparagus

Preheat oven to 425ºF.

Wash asparagus and snap off woody ends. It will naturally snap where the tough part of the spear ends. Pat dry with paper towel and spread out on a rimmed baking sheet.

In a small bowl, whisk together lemon juice, zest, olive oil and garlic. Drizzle over asparagus and toss around lightly to coat them completely. Sprinkle with salt and pepper to taste, and Parmesan cheese.

Roast for 10–12 minutes, until asparagus is tender.

Note: My asparagus was quite thick, and it took 10 minutes to roast, but I like mine still a bit crisp. If your asparagus is really skinny, or you like it a little more well done, adjust the roasting time accordingly. Also, the bright lemon flavour really shines through in this recipe, so if you just want a hint of lemon, use only the zest and juice from half a lemon.