Roasted Parmesan Asparagus

Ingredients

• 1 1/2 – 2 lbs asparagus, use thick spears, tough bottom ends trimmed
• 2 Tbsp olive oil
• 1 Tbsp minced garlic
• Salt and freshly ground black pepper
• 1/2 cup finely shredded parmesan cheese
• Lemon wedges, for serving

Directions

1. Heat the oven to 400 degrees F. In a small bowl, combine the garlic and olive oil with a spoon, pressing the garlic into the bowl as you stir so a little of its juice works into the oil.
2. Pile the asparagus onto a rimmed baking sheet, pour the garlic oil over it, then toss and rub the spears until they’re coated all over.
3. Arrange the asparagus in a single layer on the baking sheet, using a horizontal row and a couple of vertical rows if that helps everything fit, then season evenly with salt and pepper to taste.
4. Roast in the heated oven until the spears are tender, about 15 minutes. Take the pan out, scatter the cheese evenly across the asparagus, then slide it back into the oven for 1 minute longer, or just until the cheese melts.
5. Bring it to the table right away, with lemon wedges for squeezing over the top.