Roasted Asparagus with Garlic, Parmesan and Lemon

I was in Copenghagen when I learned to cook for myself, and I would often find myself eating a dinner consisting mostly of roasted asparagus. Having very few cooking skills, I was drawn to simple recipes like this. I was amazed how energetic and luxurious a simple vegetable became when it was adorned with copious amounts of garlic, parmesan cheese, and fresh-squeezed lemon.

• Asparagus

• Lemon

• Whole garlic

• Lemon

• Parmesan cheese

• Salt and Pepper

• Olive oil

1. Preheat oven to 425 degrees F. 

2. Snap off the tough ends of one bunch of asparagus. Lay asparagus in a single layer in a large pyrex. Drizzle with olive oil and salt and pepper (more is more when it comes to the spices!). Mince 2-3 cloves of garlic and toss well with asparagus in the pyrex, returning asparagus to a single layer once well-mixed.

3. Finely grate ½ cup of parmesan and sprinkle over top of the asparagus. Roast for 20 minutes in the middle rack of the oven. Check on asparagus, and if it shows no signs of crispness, roast for another 5 minutes. 

4. Remove from the oven and drizzle with juice from ⅓ of a large lemon. 

Suggested wine pairing: a citrusy Sauvignon Blanc