Here’s another asparagus recipe coming your way because let’s face it, these are the prime months for smelly pee and green stalk deliciousness. My mom’s garden is growing asparagus taller by the minute and my local farmer’s market can’t seem to ever sell out of the spring favorite. It’s a veggie that grows fast, and for anyone tending their own garden with this item, you know that rows can go from foot-tall to forest within just the time span of a week.
All the more reason to make these types of recipes on a regular basis. Roasting asparagus is one of the most classic methods of preparation. This one’s simple, with a touch of fresh oregano and the opposite of a touch of garlic. I love, love, love roasted garlic, and by using 10 cloves, you can ensure that each person can enjoy at least 2 of those pungent perfections all to themselves. Make extra if you’re batches are coming in by the basket and use all week by adding the roasted spears to salads, wraps and more.
- -1.5 lbs. asparagus, ends trimmed, spears cut in half
- -10 cloves medium-large garlic cloves, halved or cut into thirds
- -1 lemon, juiced, 1/2 of the lemon zested
- -1 heaping Tbsp. fresh thyme leaves
- -Extra virgin olive oil, to coat
- -Fresh ground salt and pepper, to taste
- Preheat oven to 400F. Line large baking sheet with aluminum foil.
- Toss garlic and asparagus on baking sheet with oil to lightly coat. Squeeze lemon over top and season by grinding salt and pepper around the sheet.
- Bake 10 minutes. Remove from oven and add thyme. Return to oven and bake another 10-15 minutes, or until asparagus are tender. Top with lemon zest and serve.