Asparagus Recipe

Trim the asparagus: hold a spear and bend near the bottom until it snaps; use that spear as a guide and trim the rest to the same length (about the woody ends removed). Rinse asparagus under cold water and pat dry.

Preheat oven to 425°F (220°C) if roasting, or prepare a large skillet for stovetop roasting/grilling.

Roasting method (recommended)

Place asparagus on a rimmed baking sheet in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 3/4 tsp kosher salt and 1/4 tsp black pepper. Toss with your hands or tongs to coat. Spread in an even layer and roast in the preheated oven for 10–12 minutes for medium-thick spears (8–10 minutes for thin, 12–14 for thick), shaking the pan halfway through, until bright green and just tender with slight browning at tips.

Stovetop method (pan-sear)

Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and swirl. Add asparagus in a single layer, season with 1/4 tsp salt and a pinch of pepper. Cook uncovered, turning occasionally, until lightly charred and tender-crisp, about 6–8 minutes depending on thickness.

Grill method

Toss asparagus with 1 tablespoon olive oil, 1/4 tsp salt and a pinch of pepper. Grill over medium-high heat (direct) for 3–5 minutes per side until charred and tender-crisp.

If making the optional pan sauce: after roasting or removing asparagus from the skillet, reduce heat to medium, add 1 tablespoon butter to the same pan. Once melted, add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Deglaze with 2 tablespoons white wine or broth, scraping up any browned bits, and simmer 1–2 minutes until slightly reduced. Stir in 1/2 tablespoon lemon zest and remove from heat.

Place asparagus on a serving plate. Zest the lemon over the spears, then cut the lemon in half and squeeze 1–2 teaspoons of juice evenly over them (adjust to taste). Drizzle remaining 1/2 tablespoon olive oil over the asparagus if desired. If using the pan sauce, spoon it lightly over the asparagus.

Sprinkle with freshly grated Parmesan and the optional toasted almonds. Taste and adjust with additional salt, pepper or lemon juice if needed. Serve immediately.