Roasted Early Summer Asparagus
Roasting asparagus brings out their exquisite flavor. Simply dressed with olive oil, garlic, lemon, salt and pepper, they will be a favorite spring side dish and will look so beautiful on the table! Add the shallot for a subtle sweet addition.
Recipe adapted from Simply Recipes.
- 1 lb asparagus woody stems removed
- 1-2 T olive oil
- 2 garlic scapes or green garlic or a few cloves of garlic
- kosher salt
- black pepper fresh ground
- lemon juice
- 3 shallots (optional) coarsely chopped
Preheat oven to 400°F. Rinse the asparagus. Snap the tough ends off of the asparagus and discard.
Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with garlic, salt, and pepper. Add the shallot if you are using it. Rub over the asparagus so that they are evenly distributed.
Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.