Perfect Roasted Asparagus

1 large bunch asparagus, fresh

1 to 2 teaspoons olive oil

Salt and pepper, to taste

1/2 medium lemon, zest and juice
Parmesan cheese, finely grated
1/8 cup chopped parsley
Red pepper flakes

Balsamic reduction 
1 tablespoon butter

Preheat oven to 425 degrees and line a large, rimmed baking sheet with parchment paper. Snap off the woody ends of the asparagus. 
Place the asparagus on the baking sheet and drizzle with olive oil. Sprinkle salt and pepper over the asparagus and toss until lightly coated. Arrange the spears in a single layer on the pan.

Bake just until the base of the asparagus is easily pierced through with a fork. About 12 - 17 minutes.

Transfer to a serving dish and sprinkle on red pepper flakes and Parmesan cheese. 
Add butter then drizzle with Balsamic reduction before serving.