Adapted from A Sweet Pea Chef
Asparagus is one of the heralds of Spring, poking its white, green, and purple pointed caps up from the soil as early as February and then standing tall and proud for the harvest. The peak of asparagus season is April—so as Spring unfolds, celebrate with this fast but flavorful recipe!
1 lb fresh asparagus, trimmed
2 TBSP olive oil
1 TBSP garlic powder
2 TBSP freshly grated parmesan
Salt and freshly ground black pepper to taste
2 lemons: 1 sliced into thin rounds, 1 squeezed for its juice (2 TBSP’s worth)
Heat oven to 425F. Place the asparagus on a baking sheet and toss with the remaining ingredients; top with the lemon slices. Let roast in the oven on the middle rack for 8-10 minutes, until fork-tender but still crisp.