Asparagus is one of those things that punishes you for overcomplicating it. Roast it hot, finish it bright, eat it standing up at the counter before anyone else gets a piece.

This is the recipe we make on Wednesday nights when the box has just arrived and dinner needs to happen now. Twenty minutes start to finish. Serves four as a side, two if you and yours don't share well.

Ingredients

• 1 bunch asparagus, tough ends snapped off
• 2 tbsp extra virgin olive oil
• 1 lemon, zested and halved
• 1/3 cup grated Parmesan
• Flaky salt and black pepper

Method

1. Heat the oven to 425. Line a sheet pan with parchment.
2. Lay the asparagus out in a single layer. Drizzle with olive oil, turn so each spear is coated. Season with salt and pepper.
3. Roast for 10 to 12 minutes, depending on thickness. The tips should crisp slightly at the edges and the stalks should still have some snap.
4. Pull the pan out. Squeeze half the lemon over the spears, scatter the zest and the Parmesan. Serve hot, with the second lemon half on the table for anyone who wants more.

Save the woody ends in a freezer bag. Next time you make stock, they go in.

From our table to yours.
the Johnstones

Asparagus is in our boxes this week and next. See what else is inside.