Asparagus stalks, roasted until tender and succulent, then topped with salty Parmesan cheese, crushed red pepper flakes, and a squeeze of lemon to brighten the whole affair. One of the BEST ways to enjoy asparagus!
Yield: 4
Ingredients
1bunchasparagusends trimmed; around 1 pound
2tablespoonsolive oil
1/2teaspoongarlic powder
1/4teaspoondried thyme
Pinchcrushed red pepper flakes
1/2teaspoonkosher saltplus more to taste
1/4teaspoonfreshly ground black pepperplus more to taste
1/4cupshredded Parmesan cheese
2tablespoonsparsleyminced; optional
1tablespoon lemon juicefrom half a fresh lemon
Instructions
Preheat oven to 425°F.
Trim and wash the asparagus and pat dry with a paper towel. Add the asparagus in a single layer to two 9x13 baking sheets.
Drizzle with olive oil and sprinkle on the garlic powder, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with your hands to distribute the oil and seasonings.
Place in the oven and bake for 8-14 minutes, until tender and the tips begin to brown. The baking time will be shorter for thinner stalks and longer for thicker stalks.
Remove from the oven and sprinkle with Parmesan and parsley. Squeeze the lemon juice over the top. Add more salt and pepper if desired, and serve.
Notes
Vegan option:
Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.