Elevating Roasted Asparagus with Lemon-Garlic Finishes
This recipe elevates simple roasted asparagus with two finishing options: a fresh lemon-parsley mix or a fragrant garlic-infused oil, offering a versatile side dish.
Equipment
- Oven
- Baking Sheet
- Small Pan
Ingredients
Main Ingredients
- 1 Fresh asparagus, trimmed Your preferred amount
- 1-2 tablespoons Olive oil for roasting
- to taste Salt and freshly ground black pepper for roasting
- 2 tablespoons Fresh parsley, finely chopped
- 1/2 Lemon zest
- 1 clove Garlic, thinly sliced for infused oil option
- 1 tablespoon High-quality extra virgin olive oil for infused oil option
- A pinch Red pepper flakes Optional: for infused oil option
- Optional Flaky sea salt for finishing
Instructions
Preparation
- Preheat oven to 400°F (200°C). Toss trimmed asparagus with olive oil, salt, and pepper on a baking sheet, spreading in a single layer.
- Roast for 10-15 minutes until tender-crisp and slightly browned.
- While asparagus roasts, finely chop fresh parsley and zest half of the lemon.
Finishing Options
- Option A (Simple Fresh Finish): Transfer cooked asparagus to a platter, sprinkle with parsley and lemon zest, and toss gently. Add fresh lemon juice if desired.
- Option B (Infused Oil Flourish): While asparagus roasts, gently heat 1 tablespoon of extra virgin olive oil in a small pan over medium-low heat. Add thinly sliced garlic and red pepper flakes (if using), cooking for 30-60 seconds until fragrant and lightly golden, being careful not to burn it.
- If using Option B, transfer roasted asparagus to a platter, drizzle with warm garlic-infused oil, then sprinkle with parsley and lemon zest, tossing to coat.
Final Touches
- Taste and adjust seasoning. Sprinkle with flaky sea salt before serving and enjoy immediately.
Notes
For crisper asparagus, ensure it is spread in a single layer on the baking sheet and not overcrowded. Adjust roasting time based on the thickness of your asparagus and your preferred level of tenderness.