Short of an actual grill, this is my favorite way to eat asparagus, but perhaps you like sauces too, in which case, break out some mayonnaise like my mom did – that and aioli are classic French accompaniments.
1 bunch asparagus
A few glugs of extra virgin olive oil
Half a lemon
Parmesan cheese, grated
Salt and pepper
Preheat your oven to 400°F.
Snap off the bottoms of the stalks.
In a large bowl, toss asparagus in olive oil with salt and pepper.
On a cookie sheet or rack, roast until tender and lightly browned, about 15-20 min (depending on the thickness of the stalks).
Squeeze on lemon juice (or toss with lemon zest) and sprinkle with Parmesan.
Learn more about asparagus in Leslie's full post on Ecocentric Blog.