Lemon Herb Roasted Asparagus

A quick lemon, garlic and herb dressing gives plain roasted asparagus a lot more personality. Use whatever soft herbs you have on hand.

Serves 4 · 22 minutes

Ingredients

• 1 pound fresh asparagus
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• ½ teaspoon kosher salt, plus more for sprinkling
• Black pepper
• 2 tablespoons lemon juice
• ½ teaspoon finely grated lemon zest
• ⅓ cup finely chopped fresh herbs
• 1 garlic clove, minced
• Extra fresh herbs and lemon slices, for garnish (optional)

Instructions

1. Heat the oven to 450°F. Rinse the asparagus, pat it dry and trim off the woody ends.
2. Toss the asparagus with 2 teaspoons of the oil on a baking sheet, spread it out in an even layer and season with salt and pepper.
3. Roast until tender and lightly browned at the tips: about 7 to 9 minutes for thin spears, 9 to 11 for medium and 11 to 13 for thick ones. Start checking a few minutes early so they don't overcook.
4. While the asparagus roasts, whisk the lemon juice, the remaining 2 tablespoons oil, lemon zest, garlic, ½ teaspoon salt and a pinch of pepper in a small bowl. Stir in the chopped herbs.
5. Take the pan out of the oven. Stir the dressing, pour about three-quarters of it over the hot asparagus right on the pan and toss gently with tongs.
6. Move the asparagus to a platter, spoon the rest of the dressing over the top, add the garnish if using and serve right away.

Tips

• Dill, chives, parsley, cilantro, basil and scallions all work, alone or mixed. Mint is strong, so blend it with another herb, and skip woody herbs like rosemary and thyme.
• If you use fine salt instead of kosher, cut the amount in the dressing a little.

Adapted from Nibble and Dine.