Baked Asparagus

• total time: 25 minutes

Ingredients

1 small (3 ounce) lemon

1 tablespoon olive oil

2 medium garlic cloves, grated on a Microplane grater (1 teaspoon)

2 bunches (about 2 pounds total) fresh asparagus, about 1/3 to 1/2-inch in diameter, trimmed

½ teaspoon kosher salt

¼ teaspoon black pepper

3 tablespoons unsalted butter, softened

3 tablespoons grated Parmesan cheese (about 1/3 ounces)

¼ cup chopped mixed fresh tender herbs (such as basil, tarragon, and flat-leaf parsley)

Directions

Gather the ingredients. Preheat oven to 400°F.

Grate zest of lemon into a small bowl; stir in oil and garlic.

Cut ends off lemon and discard. Slice lemon into thin rounds.

Toss together asparagus, lemon slices, and oil mixture on a large rimmed baking sheet. Sprinkle with salt and pepper; toss to evenly coat. Spread out in an even layer on baking sheet.

Meanwhile, mash together butter and cheese in a small bowl until combined.

Bake asparagus 8 minutes.

Remove baking sheet from oven. Spoon butter mixture evenly over asparagus. Toss using tongs until evenly coated and mixture forms creamy sauce; spread in an even layer. Return asparagus to oven and bake until crisp-tender, about 5 minutes. Transfer asparagus to a serving platter. Spoon butter mixture from baking sheet over asparagus. Sprinkle with herbs.

Transfer asparagus to a serving platter. Spoon butter mixture from baking sheet over asparagus. Sprinkle with herbs.