Ingredients

• 1 lb fresh asparagus, woody ends snapped off
• 1½ tbsp extra-virgin olive oil
• 1 garlic clove, minced (or ½ tsp garlic powder for no-burn)
• Zest and juice of ½ lemon
• Sea salt & freshly cracked black pepper
• Optional:
– 2 tbsp shaved Parmesan or vegan “Parm”
– 1 tbsp toasted pine nuts or slivered almonds
– Pinch of red pepper flakes
– 1 tsp fresh thyme or dill

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Toss asparagus with olive oil, garlic, salt, and pepper on the sheet. Arrange in a single layer.
Roast 10–12 min (thick spears) or 8–10 min (thin)—until tender-crisp and tips are lightly blistered.
Transfer to a serving dish. Immediately drizzle with lemon juice and sprinkle with zest, optional toppings, and herbs.