Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 1.5 tbsp extra virgin olive oil
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 fresh lemon, for zest and juice
  • 2 tbsp freshly grated Parmigiano-Reggiano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Rinse the asparagus and pat completely dry with a lint-free towel. Trim the bottom inch of the stalks where the green fades to white.
  3. Place spears directly on the baking sheet. Drizzle with olive oil and sprinkle with flaky sea salt and cracked black pepper.
  4. Toss by hand to ensure every tip is coated, then spread into a strict single layer to ensure roasting rather than steaming.
  5. Bake based on thickness: 8-10 minutes for pencil-thin, 12-15 minutes for standard, or 15-18 minutes for jumbo spears.
  6. Remove from oven and immediately finish with fresh lemon zest, a squeeze of lemon juice, grated Parmigiano-Reggiano, and red pepper flakes.