Roasted Asparagus with Garlic and Lemon Zest
1 lb asparagus (about 15 medium spears), tough ends removed
2 tbsp extra virgin olive oil
1 large clove of garlic, very thinly sliced crosswise
coarse sea salt
freshly ground black pepper
zest of one lemon, finely grated
Preheat oven to 425. Lay asparagus in a single layer on a baking sheet. Drizzle with olive oil and toss garlic over the spears. Season with salt and pepper. Roll spears in mixture to make sure evenly coated. Sprinkle lemon zest on top. Roast asparagus for 15-18 min until tender and lightly browned, shaking the pan a few times to flip asparagus. Remove from oven. Transfer asparagus to serving platter with tongs. Serve with lemon wedges, if desired.
Roasted Asparagus with Balsamic Vinegar
Preheat oven to 500. Toss asparagus with 1.5 tsp olive oil, salt, and pepper until well coated. Roast asparagus for about 10 minutes, shaking pan every 2 minutes until tender and lightly browned. Remove from oven and drizzle with 1 tbsp balsamic vinegar. Toss to coat well.
Roasted Asparagus with Toasted Almonds
Preheat oven to 425. Toss asparagus with 2 tbsp olive oil and 1 thinly sliced garlic clove. Season with salt and pepper. Roast in oven for 15-18 minutes until tender and lightly browned, shaking pan a few times. Remove from oven and toss with 1/4 cup toasted sliced almonds.