Roasted Asparagus
Variations
only in an optional ingredient: dairy, egg
Restrictions
Only if you add itdairy (cheese parmesan) · egg (eggs)Leave that ingredient out and the dish does not have it.
Diets
VegetarianVegan · without onePescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 lb |  asparagus (1 bunch, medium-thick spears) |
| 2 tbsp | olive oil |
| ½ tsp | salt |
| ¼ tsp |  black pepper |
| 1 unit |  lemon (half to squeeze, half in wedges) |
Optional
Not counted above. The dish works without them.
| ¼ cup |  Parmesan (shaved) |
| 2 unit |  eggs (a fried one on top makes it lunch) |
Steps
- Prep5 minends off, spears driedone spear bent until it snaps where tenderness ends, the rest of the bunch cut to match — the snap point moves with the season and the bunch, which is why the teacher-spear method outlives the ruler; then dried, the standing rule of every roast in this chapter
- Roast10 min425°F, one layer, oiled and seasoned, NOT stirredtossed with oil + salt + pepper, spread with air between spears, and given 8-12 minutes by thickness — done when the tips crisp and a spear bends slightly when lifted; the window between bright-and-snappy and olive-drab is about three minutes, and this is the vegetable that teaches the whole roasting chapter's lesson about attention
- Season2 minhot, lemon and shavingslemon squeezed over the sizzling pan, Parmesan shaved on while the heat can soften it — spring on a sheet pan, ready before the main it accompanies has finished resting