An easy, tasty way to cook asparagus.
1 pound fresh asparagus, ends trimmed
1 tablespoon olive oil (you may need more if your spears are thin)
1/4–1/2 teaspoon kosher salt
1/2–1 teaspoon freshly grated lemon zest
2 or more pinches garlic powder
1 1/2 tablespoons Parmesan cheese
Preheat oven to 425 degrees.
Line a rimmed sheet pan with foil if desired. Spread out asparagus on pan.
Drizzle asparagus with olive oil, then tilt the pan back and forth to coat the spears in oil.
Sprinkle with kosher salt, lemon zest, garlic powder, then grated Parmesan.
Bake for 12 to 15 minutes or until spears are tender when pierced with a sharp knife.
Adjust seasonings as needed depending on the size of your asparagus.
Roasting time will be longer for thick spears and shorter for skinny spears. Very thin spears may be fully cooked in 9-10 minutes.