I love asparagus, but I do acknowledge that it can be easily ruined. If you leave the tough ends on, overcook, undercook, or don’t add enough salt, it can easily be a bit “blah.” When it’s well done though, it’s absolutely delicious. Thankfully, this is a recipe that’s decently well done!
- 1 pound asparagus
- 2 tablespoons olive oil
- 1 lemon zested then sliced
- 3 garlic cloves sliced
- 2 tablespoons freshly grated Parmesan (optional, did not use)
- salt to taste
- pepper to taste
Preheat oven to 425°F. Trim asparagus by grabbing both ends and bending asparagus until the woody end snaps off. Do this with all the asparagus spears. Discard the woody ends.
Transfer the asparagus spears to a baking sheet. Drizzle them with the olive oil, lemon zest, garlic, salt, pepper.
Toss to make sure the asparagus is fully coated. Arrange the asparagus in a single layer. place the lemons sliced under and over the asparagus spears.
Roast asparagus in the oven for 15-20 minutes, or until bright green, tender, with the ends starting to brown. Remove from the oven. Optional: grate Parmesan over the asparagus. Serve.
RP Servings: 3-4
Stars: 3 as written, 4 altered. The pieces of asparagus with lemon slices on them had far too much lemon, but the pieces with just the zest were perfect. My husband felt that the garlic was a bit too strong, but I actually liked it. Next time, I’ll probably keep the same amount of garlic, but cut the bigger slices in half so that they roast a bit more for him. My asparagus were on the thinner side, and 15 minutes at 425° cooked my bunch perfectly. I’ll definitely make this again!