Lemon-Pepper Roasted Asparagus
Here in Michigan, we have an abundance of asparagus in early spring. This is my favorite way to prepare it. Be sure to look for stalks that are not too thick.
2 pounds fresh asparagus
2 Tablespoons olive oil
1 large lemon
1 ¼ teaspoon sea salt
3/4 teaspoon cracked black pepper
4 Tablespoons butter, cut into thin pats
2/3 cups shredded fresh Parmesan cheese (use fresh, not canned)
Rinse asparagus and cut off the woody ends. Place asparagus on a large baking sheet that has been lined with parchment paper and drizzle with olive oil. Roll the stalks back and forth to coat them well.
Cut lemon in half and squeeze half of it over the asparagus. Sprinkle with salt and pepper. Thinly slice the remaining half of the lemon and lay it over the asparagus. Evenly place the butter pats over the top of the asparagus.
Bake at 400°F for 15 minutes or until asparagus is tender, watching closely so as not to let them burn. Remove the pan and set the oven dial to broil. Evenly spread the cheese over the top of the asparagus and then return the pan to the oven. Broil cheese just until it is lightly golden, about three minutes. Remove from oven and enjoy!