Lemon-Parmesan Asparagus is the perfect recipe to introduce fresh spring asparagus into your menu. Top fresh asparagus with butter, garlic and parmesan cheese before roasting for a tender and full-flavored vegetable side.
1 1/2 pounds asparagus spears, ends trimmed
3 tablespoons butter, melted
juice of 1 small lemon
1 teaspoon garlic powder
1/2 teaspoon salt
1/3 cup parmesan cheese
Preheat oven to 400 °F and lightly grease baking pan.
Place spears in a large bowl and drizzle with melted butter. Toss to coat. Arrange asparagus in single layer on prepared baking sheet.
Juice lemon over asparagus, being careful to not let loose seeds fall. Sprinkle with garlic powder, salt and parmesan cheese.
Bake for 15-20 minutes until asparagus is tender and cheese is melted. Serve immediately.