Asparagus Recipe

1. Prep the asparagus

Rinse asparagus under cold water and pat dry. Hold each spear about one-third from the bottom and bend gently until it snaps; discard the woody ends or save for vegetable stock. Alternatively line up the spears and trim the bottom 1–1½ inches with a knife for a faster method.

2. Preheat and season

Preheat your oven to 425°F (220°C). On a rimmed baking sheet, spread the asparagus in a single layer. Drizzle with the 2 tbs extra-virgin olive oil, then sprinkle the 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp minced garlic, and 1 tsp red pepper flakes evenly over the spears. Toss gently with your hands or tongs so each spear is evenly coated.

3. Roast the asparagus

Arrange spears with tips all pointing the same way for even roasting. Roast in the preheated oven for 10–14 minutes, depending on thickness: 10 minutes for thin spears, 12 minutes for medium, and up to 14 for thick spears. Roast until the stalks are tender when pierced with a fork and the tips are lightly caramelized.

4. Finish and serve

Remove the sheet from the oven. Immediately grate the zest of the whole lemon over the hot asparagus, then cut the lemon in half and squeeze about 1–2 tbs fresh lemon juice over the spears to brighten flavors. Sprinkle the 2 tbs grated Parmesan evenly over the asparagus so it melts slightly. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot or warm.

5. Optional stovetop method: For a quicker method, heat a large skillet over medium-high heat with the 2 tbs olive oil. Add asparagus in a single layer and cook, shaking the pan or turning occasionally, until tender and charred in spots, 6–8 minutes depending on thickness. Add the garlic during the last 1 minute to avoid burning, then follow the finishing steps above (lemon zest/juice, Parmesan).