Asparagus is one of my most very favorite vegetables. I never would have thought that you could improve on lightly steamed asparagus with just a bit of salt and a squeeze of lemon, and when I first saw this recipe I was skeptical that it could be much better.
I stand corrected.
There is something about the simple combination of these ingredients that really adds to the flavor of the asparagus, and since I found it I have made it again and again. The same combination is also quite good with broccoli (typically baked on a larger pan because I like to get that a little more brown and crunchy than the asparagus).
I never measure this one, but the basics are mix about 4 T. olive oil (enough to coat the asparagus), about ¼ t. salt, ¼ t. of black pepper, 2 T. lemon juice in a bowl
Cut up your asparagus
Toss asparagus in bowl. I like to do this in a Pyrex bowl so that I can bake right in it.
Bake at 350 degrees for approximately 15 minutes depending on how done you like your asparagus.
Add ¼ C. parmesan and toss and serve.