Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 400°F (200°C). Rinse the asparagus and pat thoroughly dry with a kitchen towel. Trim the bottom 1-2 inches of the stalks where they feel woody.
  2. Place the asparagus stalks on a large rimmed baking sheet. In a small bowl, whisk together the melted butter, olive oil, minced garlic, salt, and pepper.
  3. Drizzle the garlic butter mixture over the asparagus and toss until evenly coated. Arrange the stalks in a single layer with space between them to ensure even roasting.
  4. Bake for 10–15 minutes, depending on thickness, until the tips are slightly golden and the centers are easily pierced with a fork but still firm.
  5. Remove from the oven and immediately sprinkle with the grated Parmesan cheese. Serve warm with fresh lemon wedges.