- 1 bunch of asparagus, tails trimmed
- 2 tablespoons of olive oil
- 1 lemon, zested / sliced
- 1 clove of garlic, finely sliced
- 1-2 tablespoons of grated parmesan
- Salt and pepper, to season
Preheat the oven to 220°. Line a tray with baking paper, lay the asparagus spears, garlic and lemon slices or zest onto the tray, drizzle with olive oil and season with salt and pepper. Roast for ten minutes. Remove form the oven and sprinkle over parmesan cheese before serving.