Roasted Asparagus with Lemon Olive Oil & Shaved Parmesan

This lemon roasted asparagus is one of those side dishes that looks impressive but comes together in about 15 minutes. The secret is using a good lemon-fused olive oil, which brings a brightness that regular olive oil and a squeeze of lemon can’t quite replicate. Topped with shaved Parmesan and a little flaky salt, it’s the kind of dish that earns compliments at a dinner party and works just as well on a Tuesday night.

Ingredients

1 bunch fresh asparagus, woody ends trimmed
3 tablespoons D’Olivo lemon-fused olive oil
0.5 ounces Parmesan, shaved
1 lemon, zested
1 pinch flaky sea salt
1 pinch black pepper

Directions

Prep the asparagus: Preheat your oven to 425°F. Arrange the asparagus on a sheet pan in a single layer. Drizzle with 3 tablespoons D’Olivo lemon-fused olive oil and season with 1 pinch flaky sea salt and 1 pinch black pepper. Toss to coat.

Roast: Roast for 10 minutes or until the tips are lightly crisped and the spears are just tender. Thinner asparagus will cook faster, so check at 8 minutes.

Finish and serve: Transfer to a platter. Top with shaved 0.5 ounces Parmesan, shaved and a little 1 lemon, zested. Drizzle with a touch more olive oil before serving.