2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each.
- Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute.
- Serve with lemon wedges.