Fresh roasted asparagus with lemon and garlic and a sprinkle of freshly grated Parmesan cheese.
Perfect as a side dish or prep ahead for recipes.
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Today is the first official day of Spring here. And no food says “Spring” to me more than asparagus.
I actually used to hate the stuff because the only asparagus I had ever had was the squishy stuff in a jar.
It wasn’t until Hubby and I got married and he made me some fresh, that I discovered it was totally different and absolutely delicious!
This asparagus recipe starts with the olive oil mixture that you’re going to drizzle over the top of the asparagus before roasting it.
Just mix the olive oil, lemon zest, lemon juice, and garlic together in a small bowl and set it aside.
If you have time, mix it up early in the day so the garlic can infuse the oil.
Next comes trimming the asparagus. It’s really pretty easy.
Take one of the asparagus stalks and bend it until it snaps. It will naturally break where the woody part ends and the tender part starts.
You can do every stalk this way and I’ll admit I often do, because I like to play with my food.
But the easier way is to line the rest of the bunch up with the broken one and cut them all off at the same point all at once.
Line a sheet pan with foil (for easy clean up) and lay out the trimmed asparagus in a single layer.
Next, drizzle the olive oil mixture over the top.
Toss the asparagus and roll it around until it’s coated and sprinkle it with some salt. I like kosher salt best, but use whatever you like/have on hand.
Bake it for 8-10 minutes. Less time for thinner stalks, more time for thicker ones.
As soon as it comes out of the oven, sprinkle on the Parmesan cheese. Of coarse, I always like the genuine grated kind but the stuff in a can is fine, too.
You can add a little more salt to taste if you like..
You can use leftover roasted asparagus in Shrimp and Spring Vegetable Pasta. Just cut it up and throw it in at the end.
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