Oven-roasted green asparagus with garlic, Parmesan and lemon

About this recipe

Oven-roasted green asparagus is a quick way to prepare tender stalks as a side dish. Thin spears work best because they develop a little colour before the inside becomes too soft. This version combines a modest coating of olive oil with fresh garlic, finely grated Parmesan and a squeeze of lemon after roasting. The lemon is added at the end so its freshness remains noticeable. Drying the spears after washing and arranging them loosely on a rimmed tray are important for an even result. Trim away pale, woody stem ends, but keep the tender tips. The cooking time depends on thickness; the thick ends should yield easily to a fork while the tips show a little browning. For larger quantities, use an additional baking tray rather than piling up the spears. Serve immediately alongside potatoes, rice or a main dish. Genuine Parmesan uses animal rennet, so this version is not labelled vegetarian, vegan or lactose-free without a separate product-specific evaluation.