We found bundles of skinny new asparagus at the store this week! This recipe is our winner for spring asparagus. It’s so simple and fast, but feels special and fancy. That’s our favorite type of recipe, after all. Here’s our trick:
Thin lemon slices arranged on a baking sheet. Olive oil drizzled asparagus arranged in a layer over the top of the lemons. Sprinkle with salt, broil for a few minutes. Done!
The lemons get a little charred, and waft their lemony vapors up into the asparagus as they roast.
The asparagus gets a little charred, too, during their quick trip under the broiler. I especially love this treatment for the super skinny asparagus because their pointy tips get crispy and brown. Oh and PS: our 2 year olds loved these! And I quote “more green! more asparagarararasuss!” Great liberties were taken with the pronunciation of the word asparagus. We basked in the glow of toddlers gobbling vegetables of their own free will.
- One pound fresh asparagus
- One lemon
- 2 Tbsp olive oil
- sprinkle of salt
Thinly slice the lemon. Arrange in one flat layer on a baking sheet.
Toss the asparagus with the olive oil until evenly coated. Arrange asparagus over the lemon slices. Sprinkle with salt. Broil for approx 6 minutes (in our oven) or until asparagus spears get a few browned and crispy areas.