Ingredients:
1 bunch (about a pound) fresh asparagus spears, bottom 1/4 trimmed and discarded
1 tablespoon olive oil
1 tablespoon fresh lemon juice (from about a half a lemon)
3 cloves garlic, thinly sliced
1/2 teaspoon kosher salt
1/4 cup grated parmesan
Preparation:
Preheat oven to 200 degrees C. Line a baking sheet with parchment paper.
In a large bowl (with a flat bottom, if available), toss asparagus in olive oil, lemon juice, garlic, and salt to coat. Add parmesan cheese and toss to evenly distribute.
Lay asparagus on prepared baking sheet and arrange in a flat layer. Roast in preheated oven for 8-12 minutes depending on desired tenderness.