Description
This Lemon Asparagus with Rosemary and Garlic recipe features tender asparagus spears roasted to perfection with aromatic garlic, fresh rosemary, and a touch of lemon for a bright, savory side dish that’s both simple and flavorful.
Ingredients
Scale
Main Ingredients
- 1 tablespoon salted butter
- 2 teaspoons garlic, freshly minced
- 1 tablespoon fresh rosemary leaves (stripped from a sprig)
- 1 lb fresh asparagus, trimmed to remove woody ends
- Salt & pepper, to taste
- 1 lemon
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) to ensure it’s ready for roasting the asparagus to perfection.
- Melt the butter: Place an ovenproof skillet over medium-high heat and melt the butter until it becomes foamy but not browned.
- Sauté garlic: Add the freshly minced garlic to the melted butter. Sauté for about 30 seconds until fragrant, making sure it doesn’t burn.
- Add rosemary and asparagus: Stir in the fresh rosemary leaves, then add the trimmed asparagus. Season with salt and pepper to taste. Toss everything to coat evenly with the butter, garlic, and rosemary.
- Initial stovetop cooking: Cook the asparagus in the skillet for 2-3 minutes, stirring occasionally, to start the cooking process and infuse the flavors.
- Roast in the oven: Transfer the ovenproof skillet, with all its contents, to the preheated oven. Roast for about 10 minutes or less, depending on your desired tenderness for the asparagus.
- Serve with lemon: Remove the skillet from the oven carefully. Transfer the cooked asparagus to a serving dish and squeeze half a lemon over the top for a burst of fresh citrus flavor.
Notes
- Trim the woody ends of asparagus before cooking for the best texture.
- Adjust roasting time depending on asparagus thickness for preferred tenderness.
- Use an ovenproof skillet to easily transition from stovetop to oven.
- For a stronger lemon flavor, add additional lemon zest or juice before serving.
- Butter can be substituted with olive oil for a dairy-free option.
