Serves: 6

Homegrown asparagus steals the show each spring and early summer. The tender stalks are full of outstanding flavor!


  • 1 bunch fresh asparagus
  • 1 tbsp olive oil
  • Salt 
  • Pepper
  • 1/4 cup Parmesan Cheese (optional)


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. 
  2. Snap off the woody ends of the asparagus. This can be done by simply bending the asparagus near the base. It will snap in the correct place. Discard the woody ends. 
  3. Lay the asparagus flat on the lined baking sheet and drizzle with olive oil. Using a tong, roll the asparagus around, ensuring each spear is coated. 
  4. Sprinkle with a dash of salt and pepper. 
  5. Bake for 10 minutes. If the stalks are thick, you may need additional 5-10 minutes. You want to be able to easily pierce the thickest part of the spear with a fork. The thinner the spear, the shorter amount of cooking time. 
  6. Once cooked, remove from oven and transfer to your plate or a serving platter. Sprinkle with shredded parmesan cheese if desired.