Ingredients:

  • 1 lb (450 g) fresh asparagus, medium thickness, woody ends trimmed.
  • 2 Tbsp (30 ml) extra virgin olive oil.
  • 1/2 tsp (2.5 ml) sea salt flakes or kosher salt.
  • 1/4 tsp (1.25 ml) freshly cracked black pepper.
  • 1/4 tsp (1.25 ml) garlic powder (optional).
  • 1/2 cup (50 g) freshly grated Parmesan cheese.

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Line your baking sheet with parchment paper or a silicone mat to ensure easy cleanup.
  2. Trim the Asparagus: Gently bend each asparagus spear near the base; the woody end will naturally snap off. Discard the ends.
  3. Combine Ingredients (Excluding Cheese): Place the trimmed asparagus into a large mixing bowl. Drizzle with the olive oil. Sprinkle with the sea salt, black pepper, and garlic powder (if using).
  4. Toss and Spread: Use your hands or tongs to gently toss the spears until they are evenly coated. Arrange the asparagus on the prepared baking sheet in a single layer. Do not overcrowd the pan.
  5. Initial Roast: Place the tray in the preheated oven and roast for 8 minutes. The spears should start to become tender-crisp.
  6. Add the Cheese: Carefully remove the tray from the oven. Sprinkle the grated Parmesan cheese evenly over the asparagus.
  7. Finish Roasting: Return the tray to the oven and roast for an additional 2–4 minutes. The asparagus is ready when the cheese is melted, bubbling, and just starting to turn golden brown and crispy around the edges.
  8. Serve Immediately: Remove from the oven and serve hot. Adjust seasoning with a final pinch of salt or pepper if needed.