Roasted Asparagus

There are lots of ways to disappoint my children. I found a new one today. Apparently, when I buy asparagus, it better be to make the Grilled Asparagus and Fontina Sandwiches. Poor Alexis was beyond sad when I refused to stand outside in the cold to grill. She might have tried to remind me that I've grilled when it was snowing outside, but that's not the point. The point was that I wanted Parmesan Risotto and I wanted asparagus and simmer down, child.

The good news is that while Alexis was busy sulking that there wasn't Grilled Asparagus and Fontina Sandwiches on her plate, the other kid was all ZOMG THIS IS SOOOO GOOD.

At least I know how to please half of my kids.

Roasted Asparagus

1 bunch asparagus (thinner is better)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons grated parmesan cheese
1 clove minced garlic
Juice from 1/2 lemon

1. Preheat the oven to 425 degrees.

2. Clean the asparagus and cut the very bottom (the off of each stalk. Then cut the spears in half.

3. Throw the asparagus in a bowl. Toss in the olive oil, salt, pepper, parmesan, and garlic.

4. Toss everything around until it's happy then spread the asparagus across a baking sheet.

5. Bake the asparagus at 425 degrees for 13-16 minutes. The thicker it is, the longer it will need to cook. It's done when it's soft but not mushy.

6. Sprinkle the lemon juice across all of the asparagus.

7. Watch your oldest child sulk as she devours every last bite because asparagus is good no matter how it's served.