Spring is here and so is asparagus season! These vibrant green stalks are popping up at markets everywhere, bringing a fresh, grassy aroma that signals the start of the season. Roasted asparagus is a quick, no-fuss side dish that never disappoints. When shopping, look for firm stalks with tightly closed tips. At home, store them in the fridge with the ends wrapped in a damp paper towel and use within two days for the best flavor. For a polished look, peel the lower stalks—especially if they’re thick—though it’s not essential. Snap one spear where it naturally breaks, then trim the rest to match. Lay them in a single layer on a roasting tray for perfectly even cooking. Asparagus isn’t just tasty—it’s a low-calorie nutritional powerhouse packed with fiber, folate and vitamins. So roast up a bunch and savor the best of spring on your plate!
Ingredients
- 1 bunch asparagus spears washed and trimmed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons sesame seeds
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- zest of a lemon about a tablespoon
- juice of a lemon about 2 tablespoons or to taste
- lemons slices optional - for garnish
Instructions
- Pre-heat the oven to 400 degrees F. Place the asparagus spears on a roasting tray or baking sheet in one layer. Sprinkle both the olive and sesame oil on the asparagus and toss with your hands or a spatula. Sprinkle on the sesame seeds, salt and pepper. Roast in the oven for 15-20 minutes or until the asparagus is very lightly browned and the tips are a little crispy. Add the lemon zest and squeeze the lemon juice onto the spears. Garnish the asparagus with lemon slices and serve.
