I always know when spring has sprung here in Australia when fresh delicate asparagus spears pop into my food co-op deliveries! Looking for a perfect spring side dish?
Asparagus is easy to prepare and is ready quickly – making it a versatile ingredient for quick midweek meals. Mild in taste, it is easy eating for the whole family. My kids are fine with the garlic in this recipe, but feel free to remove it if you have pickier eaters.
Note: the roasting time for asparagus will depend on the thickness of the spears. A good starting point is 15-20 minutes, but allow for extra if you have thicker-than-usual spears.
What you need:
3-4 bunches of asparagus (make sure the ends are crisp and fresh, not soft)
Olive oil
1 lemon zested then sliced
3 garlic cloves sliced (not too thinly)
Grated Parmesan (however much you like)
Salt and Pepper to taste
Method:
Preheat oven to 180 degrees C (fan forced).
Snap all the woody ends off your asparagus (these keep well for a veggie stock!)
Place the asparagus spears to a baking sheet. Drizzle them a couple glugs of olive oil, lemon zest, garlic, salt and pepper.
Toss to make sure the asparagus is fully coated.
Arrange the asparagus flat.
Place the sliced lemons under and over the asparagus spears.
Roast asparagus in the oven for 15-20 minutes, or until bright green, tender, with the ends starting to brown. They will be soft on the inside and crispy on the outside.
Remove from the oven and sprinkle the grated Parmesan over the asparagus. Serve
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