Although making Roasted Asparagus might seem intimidating at first, don’t worry it’s not hard at all! It’s as simple as trim, lay on a sheet pan, sprinkle in olive oil and tasty spices, and perhaps throw in a dash of cheese and bake!
1 poun asparagus spears
4 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon cracked black pepper, or to taste or 1/4 teaspoon pr less if using ground black pepper
2 tablespoons grated parmesan cheese, optional
1 tablespoon fresh squeezed lemon juice, optional
1/2 teaspoon garlic powder, optional
Preheat oven to 425 degrees.
Trim the flat ends of the asparagus (I cut off about 1 inch) and discard.
Arrange asparagus on a baking sheet or wide baking dish in a single layer.
Drizzle olive oil over the top, use your fingers to toss the asparagus in the oil to coat. (I just sort of roll the asparagus back and forth a bit to coat it).
Season with salt and pepper (if using garlic powder and/or parmesan cheese, sprinkle over the asparagus now).
Bake for 15-18 minutes, until easily pierced with a fork. Squeeze a bit of fresh lemon juice over the top (if using, completely optional) and serve immediately.