roasted asparagus with thyme, lemon and parmesan

roasted asparagus with thyme, lemon and parmesan | conifères & feuillus
We are lucky to get imported asparagus all year round, but my favorite time to enjoy asparagus is of course when they are in season here in Québec. Local asparagus are one of the first green produce to arrive at the market.
roasted asparagus with thyme, lemon and parmesan | conifères & feuillus

roasted asparagus with thyme, lemon and parmesan | conifères & feuillusroasted asparagus with thyme, lemon and parmesan | conifères & feuillus
roasted asparagus with thyme, lemon and parmesan | conifères & feuillus

Roasted Asparagus with Thyme, Lemon and Parmesan

  1. Preheat oven to 400°F.
  2. Wash and dry asparagus with a tea towel. Trim ends (or remove when eating).
  3. Lay the asparagus flat in a single layer on a baking sheet.
  4. Gently brush with avocado or sunflower oil, turning them to coat them all around. Season with salt, pepper.
  5. Roast for 20-30 minutes, turning once halfway until they are lightly browned all around.  I like to sprinkle with fresh thyme, lemon juice and parmesan cheese when done.

 

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