Roasted Asparagus with Lemon and Parmesan
- Fresh green asparagus
- 2 tbsp. quality extra virgin olive oil
- 1/2 a lemon
- 1/4 cup nutritional yeast OR Parmesan. I used nutritional yeast for a dairy-free version, but parmesan is awesome as well.
- Black pepper and Sea salt
- Paprika and Minced garlic
Preheat oven to 400. Snap off rough end of asparagus and then trim a bit more if needed. Coat a non-stick pan with 1 tbsp. olive oil or cooking spray. Place asparagus on pan – careful not to overcrowd or they won’t cook evenly. Drizzle remaining olive oil and season with pepper, sea salt, and paprika. Roast for 30 minutes, tossing asparagus half way through. When asparagus is ready season with a bit more pepper and salt, add minced garlic and squeeze lemon juice on top. Finally, add nutritional yeast or parmesan cheese.