Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Snap or trim the woody ends from 1 lb asparagus — bend near the base and it'll break where the tough part starts.

2. 2

   Toss on a sheet pan with 1½ tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder if using. Spread in a single layer with space between spears — crowding steams them limp.

3. 3

   Roast 10–14 minutes until the stalks are tender when pierced and the tips are browned and lightly crisp. Thin spears need closer to 10; thick ones closer to 14.

4. 4

   Squeeze lemon over and shower with grated Parmesan if you want. Serve immediately while the tips still snap. You want tender asparagus with browned, slightly crisp tips — not limp steamed stalks or burnt woody stems.