Ingredients:

  • 1 lb Beltane asparagus spears, trimmed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup shredded Parmesan cheese
  • 1 tbsp balsamic glaze
  • 1 tsp lemon zest

Instructions:

  1. Hold a spear and bend it gently until it snaps naturally where the woody end meets the tender stem; discard the woody ends.
  2. Pat the asparagus spears thoroughly dry with a paper towel to ensure browning.
  3. Place spears on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper, tossing until evenly coated.
  4. Arrange the spears in a single layer, parallel to each other, ensuring they are not touching.
  5. Roast in a preheated 400°F (204°C) oven for 10–12 minutes until tips are mahogany brown and stems are tender.
  6. If using Parmesan, sprinkle it over the spears during the final 2 minutes of roasting.
  7. Remove from oven and immediately drizzle with balsamic glaze or lemon zest while sizzling.