This is an easy, but great and tasty recipe for oven-roasted asparagus. It’s flexible enough to be used on the grill as well with very minor alterations (noted at end). Even those who don’t normally like asparagus will love this recipe!

Ingredients:
Recipe makes 4 servings, but can be halved to serve 2.

1 bunch thin asparagus spears, trimmed
2 T olive oil
1 clove garlic (minced) or 1/4 tsp garlic powder (optional)*
1/2 tsp sea salt
1/2 tsp ground black pepper
pinch of freshly ground nutmeg (optional)
2 T finely grated Parmesan cheese
1 T lemon juice or half lemon to squeeze

Preheat oven to 350° F. Place the asparagus into a bowl or freezer bag and coat all areas of asparagus with olive oil, paying particular attention to the heads. Line a baking sheet with foil (for easier cleanup) and lay asparagus in single layer. Sprinkle garlic, salt, pepper, nutmeg, and Parmesan cheese on top.

Bake for 9 to 12 minutes (time will depend on thickness of the spears). Done when tender.

*If you choose to grill, recommend using garlic powder instead of minced garlic. Will also need to adjust cooking time.

Just before serving, sprinkle with lemon juice.

Enjoy!

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