Roasted Asparagus with Lemon
Trim the woody ends of your asparagus, toss them in high-heat oil and salt, and roast at 425°F (220°C) until the tips turn crispy and the stalks are tender. Finish immediately with a squeeze of fresh lemon juice and shaved parmesan to brighten the char.
Snap, don't guess
Find the natural breaking point of each spear by bending the bottom third; it will snap exactly where the tough fibers end. Avoid soggy results by drying the stalks thoroughly after rinsing.
- rimmed baking sheet
- chef's knife
- tongs
What goes in.
- 1 lbfresh asparagus, woody ends trimmed
- 1 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 1/4 tspcracked black pepper
- 1/2lemon, cut into wedges
- 2 tbspparmesan cheese, shaved
High-heat exposure
A hot oven turns the exterior of the asparagus from soft and green to a slightly blistered, toasted brown. This caramelization provides the depth needed to balance the sharp acidity of the lemon.
The method.
Preheat and prep
Set your oven to 425°F (220°C). Arrange the trimmed asparagus in a single layer on your baking sheet, ensuring they do not overlap.
Season
Drizzle the oil over the stalks. Use your hands or tongs to roll them until evenly coated. Sprinkle the salt and pepper over the top.
Roast
Slide the pan into the center rack. Roast for 10 to 12 minutes. The stalks are ready when they are bright green, tender when pierced with a knife, and the tips are dark brown and crispy.
Finish
Remove from the oven and immediately squeeze the juice of half a lemon over the hot spears. Scatter the parmesan shavings over them before serving.
Other turns to take.
Garlic-Infused
Add two cloves of thinly sliced garlic to the pan halfway through the roasting process to prevent burning.
Toasted Nut
Finish with a tablespoon of toasted pine nuts or sliced almonds for crunch.
When it doesn't go to plan.
If your asparagus stalks are thick, use a vegetable peeler to shave the bottom inch of the skin to ensure even cooking.
Do not crowd the pan; if the spears are piled on top of each other, they will steam rather than roast.
Use a heavy-gauge baking sheet to ensure the bottoms of the stalks brown properly.
The ones that keep coming up.
How do I know if I've trimmed enough?
The cut end should look pale and moist, not white, dry, or fibrous.
Can I roast these ahead of time?
Asparagus loses its texture quickly. It is best eaten within five minutes of leaving the oven.
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