WHY THIS RECIPE WORKS Oven roasting can bring out the best in seasonal vegetables. But when it comes to delicate asparagus, simply tossing the spears with oil, salt, and pepper and spreading them on a baking sheet doesn’t always produce reliably crisp-tender spears. After a few tests, we discovered that thicker asparagus (½ to ¾ inch in diameter) held up better to roasting. To ensure a hard sear on our spears, we preheated the baking sheet and resisted the urge to give it a shake during roasting. The result? Intense, flavorful browning on one side of the asparagus and vibrant green on the other. For complementary seasoning, we took our cue from Italian cuisine and prepared a bright garnish of minced fresh herbs called a gremolata. All of our versions reinforced the stalks’ vibrant flavor and gave this simple side a more distinct presence. You can use white or green asparagus in this recipe; if using white, peel just the outermost layer of the bottom halves of the spears.
Serves 4 to 6
TOTAL TIME: 25 minutes
INGREDIENTS
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated orange zest
- 1 garlic clove, minced
- Pinch cayenne pepper
- 2 pounds thick asparagus
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
INSTRUCTIONS
- Preheat oven to 500 degrees and adjust oven rack to lowest position. Place a rimmed baking sheet on the rack to heat.
- In a bowl, combine mint, parsley, orange zest, garlic, and cayenne pepper.
- Trim bottom inch of asparagus spears, peel bottom halves of spears, and place in a large baking pan.
- Toss asparagus with 2 tablespoons oil, salt, and pepper.
- Transfer asparagus to preheated baking sheet and spread it into an even layer.
- Roast asparagus for 8 to 10 minutes until the undersides are browned, tops are vibrant green, and the tip of a paring knife inserted at the base of the largest spear meets little resistance.
- Transfer asparagus to serving platter, drizzle with remaining 2 teaspoons oil, sprinkle with gremolata, and serve immediately.
VARIATIONS
- ROASTED ASPARAGUS WITH CILANTRO-LIME GREMOLATA:
Omit mint and cayenne. Substitute ¼ cup minced fresh cilantro for parsley
and lime zest for orange zest.
- ROASTED ASARAGUS WITH TARRAGON-LEMON GREMOLATA:
Omit cayenne. Substitute tarragon for mint and lemon zest for orange zest.
