Olive Oil Roasted Asparagus with Parmesan and Fresh Squeezed Lemon

This is my favorite way to cook asparagus, lightly roasted in olive oil and served with a sprinkle of Parmesan cheese, salt, pepper and a squeeze of fresh lemon.

The key to this dish is to take a vegetable peeler and peel an 1 1/2" off the thick end. By doing this you allow the asparagus to cook quickly and evenly and tender from tip to tail.

Ingredients:
1 1/2 pounds asparagus
Olive oil
Salt and pepper
Parmesan cheese
Lemon wedges

Preparation:

Preheat the oven to 375 degrees. Take a large baking pan and spray with olive oil. Place the asparagus on the baking pan in one layer and spray with olive oil. Lightly salt and pepper the asparagus and place in the oven for 7 - 8 minutes.

Place the cooked asparagus on a serving dish. Finish the dish with a grind of salt, pepper and a sprinkle of  Parmesan cheese. Place lemon wedges on the plate because some people like a lot of lemon and others not so much.

Main Course Suggestion:
Grilled Tri Tip with Chimichuri Sauce