Roasted Asparagus Recipe

Preheat and prep asparagus

Preheat the oven to 425°F (220°C). Rinse asparagus and pat dry. Trim woody ends by bending each spear until it snaps or cutting off the bottom 1–1.5 inches. Arrange asparagus in a single layer on a rimmed baking sheet.

Season and roast

Drizzle the asparagus with 1 tablespoon olive oil and sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Toss to coat and spread into a single layer. Roast in the preheated oven for 10–14 minutes, turning once halfway through, until stems are tender-crisp and tips are slightly browned. Remove from oven and let cool 2–3 minutes.

Prepare peppers and orange

While asparagus roasts, drain and slice roasted red peppers into strips if not already prepared. Zest one orange and then segment the orange into supremes or cut into small bite-sized pieces, removing membrane and pith.

Make dressing

In a small bowl or jar, whisk together pomegranate molasses (2 tbsp), remaining 1 tbsp olive oil, fresh lemon juice (1 tbsp), honey (1 tsp), remaining 1/2 tsp sea salt, and 1/4 tsp black pepper until smooth and slightly thickened. Taste and adjust sweetness or acidity — add up to 1 tsp more honey if too tart, or a squeeze more lemon juice if too sweet.

Combine asparagus and vegetables

Transfer the roasted asparagus to a serving platter or bowl. Scatter the sliced roasted red peppers and orange segments evenly over the asparagus. Sprinkle orange zest over the top for brightness.

Dress and toss gently

Drizzle about 1 to 1 1/2 tablespoons of the pomegranate molasses dressing over the asparagus and vegetables, reserving a small amount for finishing. Using tongs or two spoons, gently toss to coat without bruising the orange segments.

Toast walnuts

If walnuts are not toasted: heat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Remove immediately to a plate to stop cooking. Coarsely chop once cool.

Scatter the toasted chopped walnuts and pomegranate arils (if using) over the dressed asparagus. Crumble the optional feta or ricotta salata on top for a salty counterpoint.

Finish with a light drizzle of the reserved pomegranate molasses dressing (about 1/2 tbsp) and a final pinch of flaky sea salt and freshly ground black pepper to taste. Serve warm or at room temperature.