Asparagus Recipe

Trim

Rinse the asparagus under cool running water to remove any grit. Pat dry with a kitchen towel. Hold a spear at each end and bend until it snaps naturally to remove the tough woody end; use that spear as a guide to trim the rest, or trim about 1 to 1.5 inches from the bottom with a knife.

Dry

Spread the trimmed spears in a single layer on a clean kitchen towel or paper towels and dry thoroughly. Dry spears roast/sear and crisp up better.

Toss

Place dried asparagus in a mixing bowl. Drizzle with 2 tbs extra-virgin olive oil, sprinkle with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper (reserve remaining salt and pepper for finishing). Toss with your hands or tongs so each spear is evenly coated.

Roast (oven method, recommended)

Preheat oven to 425°F (220°C). Arrange asparagus in a single layer on a rimmed baking sheet. Roast in the center of the oven for 10–14 minutes depending on thickness: thin spears 8–10 minutes, medium 10–12 minutes, thick 12–14 minutes. They should be tender-crisp with slight browning at the tips.

Sear (stovetop alternative)

Heat a large heavy skillet (cast-iron works well) over medium-high heat until hot. Add 1 tbs olive oil and swirl. Add asparagus in a single layer and let cook undisturbed 2–3 minutes to develop brown char, then toss or turn and cook another 2–4 minutes until tender-crisp. If spears are thick, cover briefly for 1–2 minutes to steam through, then uncover to evaporate moisture and crisp.

When asparagus is done, transfer to a serving platter. Immediately zest the lemon over the spears (use about 1/2 tsp zest), then squeeze the lemon juice over them (about 1–2 tbs). Taste and sprinkle the remaining 2.5 tsp kosher salt and remaining 3/4 tsp black pepper as needed — adjust to preference.

Scatter 2 tbs grated Parmesan evenly over the hot asparagus so it melts slightly. If using, sprinkle 2 tbs toasted sliced almonds and a pinch (about 1/4 tsp) red pepper flakes for heat. Serve hot or warm.