Ingredients:

  • 1 lb fresh asparagus
  • 1 large lemon
  • zest of one lemon
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 cup shaved parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (205°C).
  2. Trim the asparagus by snapping the woody ends off at their natural breaking point. Rinse the spears and pat them completely dry with a kitchen towel to ensure roasting rather than steaming.
  3. Place the asparagus spears on the baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and add the minced garlic, sea salt, and cracked black pepper.
  4. Use your hands to massage the oil and aromatics into the spears, then arrange them in a single, non-crowded layer.
  5. Slide the tray into the oven and roast for 10 minutes, or until the tips are slightly charred and the stalks are crisp-tender.
  6. Remove from the oven. Immediately toss the hot asparagus with 1 tablespoon of unsalted butter, the zest of one lemon, and squeeze the juice from half the lemon over the top.
  7. Garnish with 1/4 cup of shaved parmesan cheese before serving hot.