Ingredients
4 servings
Bunch thin asparagus spears
100.0
whole
Olive oil
3.0
tablespoon(s)
qwe
1.5
fluid ounce(s)
1
1.0
pinch(es)
cs
1.0
pound(s)
Ground black pepper
0.5
teaspoon(s)
Lemon juice
1.0
tablespoon(s)
sadsa
0.01
cup(s)
rhtr
1.0
liter(s)
1
0.03
package(s)
jhk
0.01
teaspoon(s)
jhk
7.0
gallon(s)
kllkj
1240.0
teaspoon(s)
kllkj
0.4
liter(s)
kllkj
0.01
liter(s)
1
2130.0
box(es)
1
2130.0
box(es)
1
2130.0
box(es)
1
2130.0
box(es)
1
2130.0
box(es)
1
2130.0
box(es)
1
2130.0
box(es)
Dietary Restrictions
Dairy1
Recipe Instructions
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat.
Sprinkle with Parmesan cheese and garlic; season to taste with salt and pepper if using. Arrange asparagus in a single layer in a baking dish.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.