The best baked asparagus

Ingredients:

• 450 g thin asparagus, ends trimmed
• 3 tbsp. l. olive oil
• 1 tbsp. freshly grated parmesan (about 40 g)
• 1 teaspoon finely grated lemon zest
• Juice of a quarter of a lemon

Preparation:

1. Preheat oven to 220°C. Place a rack on a baking sheet.
2. In a medium bowl, combine the asparagus, olive oil, 1/2 teaspoon coarse salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Arrange the asparagus in a single layer on the prepared rack on a baking sheet. Roast for 10-12 minutes, until golden brown and tender but still bright green.
3. Meanwhile, spread the Parmesan cheese evenly over the bottom of a medium nonstick skillet. Cook, undisturbed, over medium heat until the cheese is melted, clinging, and golden, about 2 minutes. Then flip with a rubber spatula and cook until golden on the other side, about 2 more minutes. Transfer the frico to a wire rack set on the baking sheet to cool completely, about 2 minutes more.
4. Break the frico into small crumbs and place in a small bowl. Add the lemon zest and 0.5 teaspoon of black pepper and stir.
5. Transfer the roasted asparagus to a serving platter and drizzle with lemon juice. Sprinkle with the frico mixture.