When asparagus season rolls around, we indulge in them by using this recipe – it’s easy, fast and delicious. I first ran across this method on the internet, in a recipe by Laura Vitale. She uses parmesan cheese, which I love. My mother is not too keen on parmesan (she calls it “pum” cheese) so she uses a little smoked paprika instead of the cheese – the results are still super-yummy.

Ingredients

1 Large Bunch of Asparagus, bottom 2 inches trimmed off

2 Tbsp of Olive Oil

A ¼ cup of Freshly Grated Parmigiano Reggiano

Salt and Pepper to taste

Lemon, optional

Method

Preheat the oven to 425 degrees. Lay the asparagus in a single layer on a large baking sheet and toss them around in the olive oil. Season with salt and pepper and pop them in the oven and let them roast for 10 to 12 minutes. Remove from the oven and sprinkle the cheese evenly over the top. Place them back in the oven and let them roast for 2 more minutes. Serve with a squeeze of lemon.