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Ingredients
- 2 pounds fresh asparagus spears
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- Lemon wedges for serving
Before you start
Equipment You'll Need
- Large baking sheet
- Parchment paper
- Paper towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Choose asparagus spears of similar thickness for even cooking
- Don't overcook - asparagus should still have a slight bite to it
- Add Parmesan while asparagus is hot so the cheese slightly melts
- For thicker spears, increase cooking time by 2-3 minutes
Instructions
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Preheat oven to 425°F and line a large baking sheet with parchment paper.
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Wash asparagus and snap off the tough woody ends by bending each spear until it naturally breaks.
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Pat asparagus completely dry with paper towels and arrange in a single layer on the prepared baking sheet.
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Drizzle olive oil over asparagus and sprinkle with minced garlic, salt, and pepper.
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Toss asparagus with your hands to coat evenly with oil and seasonings.
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Roast for 12-15 minutes, until asparagus is tender-crisp and lightly browned at the tips.
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Remove from oven and immediately sprinkle with grated Parmesan cheese while asparagus is still hot.
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Drizzle with lemon juice and serve immediately with lemon wedges on the side.
Chef's notes
Best served immediately while hot and crispy
Leftover roasted asparagus can be refrigerated for 2-3 days and added to salads or omelets
For extra flavor, add a pinch of red pepper flakes before roasting
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