A favourite preparation ours for roasted asparagus! Definitely worth the effort! You might want to give it a try with slender green beans too. If you can, pick up local asparagus when it appears at Farmer’s Markets! There is simply no comparison to imported asparagus; it’s almost a completely new veggie!
Makes 6 Servings
1 shallot
½ tsp. red chili flakes (more if you like it hotter)
¼ tsp. freshly ground black pepper
¼ cup EVO
2 ½ – 3 Tbsp. lemon zest, finely grated, divided
1 tsp. water
1 lb. asparagus, trimmed (see below)
In a small saucepan over medium heat, bring shallot, red chili flakes, black pepper & EVO to a simmer. Reduce heat to very low & let simmer for about 4 minutes. Remove from heat and let stand 5 minutes. Stir in 2 Tbsp. lemon zest and water. Let stand for at least 1 hour; then strain the oil mixture into a small bowl.
Preheat oven to 500 F.
Arrange asparagus in a 13 x 9 x 2” baking dish. Drizzle with 2 Tbsp. strained oil, tossing to coat asparagus. Place on the top rack of the oven for 6-8 minutes; spoon remaining strained oil over asparagus. Sprinkle with salt; toss then transfer asparagus to a platter and drizzle with 1 Tbsp. of the oil from the baking dish. Sprinkle with remaining lemon zest and serve immediately.
Helpful link to How To Trim Asparagus.
