Lemon-Roasted Asparagus
Asparagus roasted until tender and lightly browned, then finished with fresh lemon juice and zest.
A simple asparagus side roasted alongside the branzino and finished with fresh lemon. Season it only shortly before roasting so it stays dry and browns well.
Servings: 2 Time: ~20 min Oven: 425°F
Ingredients
- 1 bunch asparagus
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- Several grinds black pepper
- Approximately 1 teaspoon fresh lemon juice
- Finely grated lemon zest, to taste
Method
Prepare
Wash the asparagus and dry it thoroughly. Snap or cut off the woody ends.
Place the trimmed asparagus on a sheet pan, but do not add oil or salt until shortly before roasting. Salting too early can draw moisture from the asparagus.
Season
When ready to roast, add the olive oil, kosher salt, and black pepper. Toss thoroughly and spread the spears into a single layer.
Roast
Roast at 425°F.
- Thin asparagus: begin checking at 8 minutes; it may need 8-10 minutes.
- Thick asparagus: it may need 11-14 minutes.
Test the thickest stalk with a fork or small knife. The asparagus should be tender and lightly browned while still slightly firm, not limp.
If it is not ready, roast for another 2-3 minutes and check again.
Finish
Remove the asparagus from the oven. Add approximately 1 teaspoon fresh lemon juice and a little finely grated lemon zest.
Taste and adjust the seasoning. Transfer to a warm serving plate and leave uncovered so it does not steam.