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Oven-Roasted Asparagus

Oven-Roasted Asparagus

serves 3 to 4

  • 1 bunch asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 11/2 tablespoons grated (not shredded) Parmesan cheese
  • 1 clove garlic, grated, or use a sprinkle of dried minced garlic
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice (optional)

Preheat oven to 425 degrees. Place asparagus into a shallow pan and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.

Arrange asparagus onto a baking sheet in a single layer. Bake just until tender, 12 to 15 minutes depending on thickness. (You don’t want the pencil-thin spears for this recipe.) If desired, sprinkle with lemon juice just before serving.

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