If you're looking for a simple yet elegant side dish, traditional roasted asparagus is your go-to. With its crisp texture and fresh flavors, it can elevate any meal, making it perfect for springtime or whenever you need a touch of green on your plate.
Asparagus is the star here, offering a unique, slightly sweet flavor and a satisfying crunch. Look for firm, bright green spears with tightly closed tips. Olive oil is used to coat the asparagus, ensuring it roasts evenly and adds a rich, fruity taste. A sprinkle of kosher salt enhances the natural flavors, while black pepper adds a hint of warmth and spice. Lemon, in both zest and juice form, provides a fresh, zesty brightness that balances the richness of the oil. Finally, garlic brings a savory depth that rounds out the dish nicely.
This roasted asparagus pairs beautifully with grilled meats like chicken or steak. It’s also a fantastic side for pasta dishes, especially those with creamy sauces. For a vegetarian meal, serve it alongside a hearty grain salad or a simple risotto.
First things first, preheat your oven to 400°F (that’s about 200°C for our metric friends). This temperature is perfect for roasting, giving the asparagus that tender yet slightly crispy texture we’re aiming for. While the oven is heating up, grab your asparagus. You’ll want to trim the woody ends off — just bend each stalk gently until it snaps at its natural breaking point.
Next, lay the asparagus out on a baking sheet. Drizzle them with olive oil, making sure they’re well-coated. This helps them cook evenly and prevents them from drying out. Sprinkle over the kosher salt and black pepper for seasoning. Add the lemon zest and minced garlic, then toss the asparagus around to mix everything up. Your goal is to get every spear touched by oil and seasoning.
Pop the baking sheet into your preheated oven and let the asparagus roast for about 15-20 minutes. You’re looking for them to be tender but not limp, with a bit of browning on the edges. This slight char adds a wonderful smoky flavor.
Once they’re out of the oven, grab that lemon you zested earlier and squeeze the juice over the hot asparagus. This final touch of acidity really wakes up the flavors. Serve immediately while they’re still warm.