It is no secret that roasted asparagus is a staple in my house. It makes the grocery list almost every week. We love it still crisp and vibrant green.
A patient of mine passed on this variation of our favorite. It combines some classic flavors and did not disappoint. The brightness from the fresh lemon juice really wakes up this simple side dish. I love that the ingredient list is mostly made of things that I have on hand all the time.
1 bunch of asparagus, trimmed
salt and pepper
zest of one lemon
1 tsp of red pepper flakes
2 garlic cloves, minced
Juice of one lemon
Preheat the oven to 425degrees. Spread the asparagus out on a sheet pan. Coat in 1 TBS of olive oil and a sprinkling of salt and pepper, about 1/4 tsp each. Cook the asparagus for 10-12 minutes.
In a small saute pan, heat another 3 TBS olive oil over medium low high. Add in the garlic, red pepper flakes, lemon zest, and a few grinds of black pepper. Once the garlic starts to soften, remove from the heat.
Pour the olive oil and garlic mixture over the asparagus. Squeeze the lemon over the asparagus just before serving. Enjoy!