Description
This simple roasted asparagus recipe gets the gourmet treatment with a bright and vibrant mint gremolata. Keep this one on hand for any spring holiday get-together.
Ingredients
Units
Scale
- 1 bunch asparagus spears, tough stems trimmed
- 2 Tbsp. olive oil
- 1/4 tsp. plus 1 pinch table salt, divided
- 1/4 tsp. plus 1 pinch black pepper, divided
- 1/4 cup loosely packed fresh parsley leaves
- 1/4 cup loosely packed fresh mint leaves
- 1 medium clove garlic
- zest of 1 lemon, plus lemon wedges for serving
Instructions
- Preheat oven to 450°F and place the rack in the bottom position of the oven. Line a sheet tray with parchment paper.
- Place asparagus on prepared sheet tray. Drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper. Gently toss to combine and spread into an even layer. Roast until the asparagus is slightly browned and tender, 5 to 7 minutes for thin asparagus, about 10 minutes for thicker asparagus. A fork inserted into the asparagus should meet a little resistance.
- While the asparagus roasts, chop together parsley, mint, garlic, lemon zest and remaining pinch each of salt and pepper on cutting board into a rough, uniform sauce. Transfer asparagus to a serving platter and sprinkle with gremolata. Serve with lemon wedges.
Notes
- Peel thick asparagus stalks to reduce stringiness.
- Make the gremolata right before serving (it’ll brown and lose flavor the longer it sits).
- Store leftover asparagus in an air-tight container for up to 3 days. Leftovers are delicious cold or at room temperature.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: sides
- Method: roast
- Cuisine: holiday sides