Description
A simple and elegant recipe for Lemon Asparagus with Rosemary and Garlic, combining tender roasted asparagus with fragrant garlic, fresh rosemary, and a bright lemon finish. Perfect as a flavorful side dish ready in just 15 minutes.
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.
- Prepare the skillet: Place an ovenproof skillet over medium-high heat and melt the butter until it becomes foamy but not browned.
- Saute the garlic: Add the freshly minced garlic to the melted butter. Saute for about 30 seconds until fragrant, ensuring 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.
- Cook briefly: 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 until the asparagus reaches your desired tenderness.
- Finish and serve: 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
- Use an ovenproof skillet to seamlessly transfer the asparagus from stovetop to oven.
- Trim asparagus ends to remove tough, woody parts for a tender bite.
- Adjust roasting time depending on thickness of asparagus and preferred doneness.
- Fresh rosemary adds aromatic flavor, but you can substitute with dried rosemary if fresh is unavailable.
- For extra zest, add more lemon juice or lemon zest before serving.
