Baked Asparagus (with lemony Parmesan butter)
from https://www.foodandwine.com/

The entire dish comes together on a baking sheet, including the creamy, lemon-infused sauce. Asparagus is first baked with olive oil, lemon, and garlic, then coated with Parmesan butter during the last few minutes of cooking. When you add the Parmesan butter, be sure to toss until you have a sauce to prevent the cheese from forming clumps as it cooks. To finish, sprinkle chopped fresh herbs over the baked asparagus. This recipe makes a gorgeous side dish to serve with fish, chicken, pork, or really any protein you like.

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
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter, softened
3 tablespoons grated Parmesan cheese (about 1/3 ounce)
1/4 cup chopped mixed fresh tender herbs (such as basil, tarragon, and flat-leaf parsley)

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.

4 servings