Asparagus Recipe

Prepare asparagus

Rinse the asparagus under cold water to remove grit. Pat dry with a kitchen towel. Hold a spear near the middle and bend until it snaps; use that as a guide to trim the woody ends off the rest (or line up and cut the bottom 1–1.5 inches off).

Dry and season

Place trimmed spears on a rimmed baking sheet or large bowl. Drizzle with 2 tbsp extra-virgin olive oil, then sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss with your hands or tongs until evenly coated and in a single layer on the baking sheet.

Roast or grill

Option A — Roast: Preheat oven to 425°F (220°C). Spread asparagus in a single layer on the sheet pan. Roast for 10–14 minutes depending on thickness: thin spears 8–10 minutes, medium 10–12, thick 12–14. Roast until bright green and tender-crisp with slightly caramelized tips. Option B — Grill: Preheat grill or grill pan to medium-high. Place spears perpendicular to grates or use a grill basket. Grill 3–5 minutes per side, turning once, until tender with char marks.

Finish and serve

Remove asparagus from oven or grill and transfer to a serving platter. While hot, zest the lemon over the spears, then cut the lemon in half and squeeze 1–2 tsp fresh lemon juice evenly over them (adjust to taste). Sprinkle 2 tbsp grated Parmesan and/or 2 tbsp toasted nuts if using. Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve immediately.

To toast nuts: heat a small skillet over medium heat, add nuts and toast, stirring, 3–4 minutes until fragrant and lightly browned; remove to cool before sprinkling.