Roasted Asparagus with Parmesan

Where This Goes Wrong

Choose spears of similar thickness; thin ones may need only 8 minutes.

If the spears are thick, peel the bottom third with a vegetable peeler so they cook evenly.

Shake the tray halfway through to turn the spears and brown them on all sides.

Making Roasted Asparagus with Parmesan

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Spread the asparagus on a large baking tray in a single layer.

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2. Drizzle with the oil, season with the salt and pepper and toss with your hands to coat.

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3. Roast for 10 minutes, until the spears are tender and the tips are lightly charred. Scatter with the garlic and Parmesan and roast for 2 minutes more, until the cheese melts and begins to crisp.

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4. Finish with the lemon zest and juice and serve straight away.

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Storage and Reheating

Keeps in the fridge for up to 3 days. Eat cold in salads or reheat briefly in a hot oven.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Good With

• Grilled salmon
• A poached egg
• Roast chicken

Still Wondering?

Roasted Asparagus with Parmesan Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.