A delightful twist on a classic roasted asparagus recipe, enhanced with the zesty flavor of lemon and the richness of Parmesan cheese.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper makes cleanup easier and prevents sticking.
Wash the asparagus and trim off the woody ends. Arrange them in a single layer on the prepared baking sheet.
Trim the asparagus by snapping off the ends; they naturally break at the right spot.
In a small bowl, mix the minced garlic, olive oil, sea salt, and black pepper. Drizzle this mixture over the asparagus, ensuring even coating.
Use your hands or a brush to evenly distribute the seasoning for consistent flavor.
Zest the lemon over the asparagus, then cut the lemon in half and squeeze the juice over the top.
Zest the lemon before juicing to make it easier and more efficient.
Roast the asparagus in the preheated oven for 15-20 minutes, or until tender and slightly crispy.
Check the asparagus halfway through roasting and shake the pan for even cooking.
Sprinkle the grated Parmesan cheese over the asparagus and return to the oven for 2-3 minutes to melt.
For a golden crust, broil the asparagus for the last minute.
Serve the roasted asparagus immediately, garnished with additional lemon zest if desired.
Serve this dish warm for the best flavor and texture.
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