📖 Instructions

1. First off, let's prep those spears. Gently wash the asparagus under cool water, giving them a good scrub to remove any dirt. Snap off the tough ends – they naturally break where they're meant to, so don't overthink it.
2. Now, grab that lemon and get ready to zest and juice. Using a zester, carefully remove the outer yellow layer of the lemon, avoiding the bitter white pith underneath. Then, halve the lemon and squeeze out its juice into a small bowl. Set aside.
3. Time to get the marinade going. In a large bowl, whisk together the champagne, lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper. Give it a good mix until everything is well combined and the mixture looks slightly emulsified.
4. Add the asparagus spears to the bowl with the marinade. Toss them gently to make sure each spear is nicely coated. Cover the bowl with plastic wrap and let it sit at room temperature for about 30 minutes, or up to 2 hours in the refrigerator for a deeper flavor.
5. Preheat your oven to 400°F (200°C). While the oven heats up, spread the marinated asparagus in a single layer on a baking sheet. Make sure they aren't overcrowded so they roast evenly.
6. Pop the baking sheet into the preheated oven and roast for 10-12 minutes, or until the asparagus is tender-crisp and slightly browned. Keep an eye on them – you want them to have a bit of bite, not be mushy.
7. Remove the baking sheet from the oven and transfer the roasted asparagus to a serving platter. While they're still hot, use a vegetable peeler to shave Parmesan cheese over the top. The heat will slightly melt the cheese, making it extra delicious.
8. Garnish with a sprinkle of fresh parsley (if using) for a pop of color and an extra layer of freshness. Serve immediately and watch your guests swoon. Seriously, its so yummy.