Ingredients
- 1 small (3-ounce) lemon
- 1 tablespoon olive oil
- 2 medium garlic cloves, grated on a Microplane grater (1 teaspoon)
- 2 bunches (about 2 pounds total) fresh asparagus, about 1/3 to 1/2-inch in diameter, trimmed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter, softened
- 3 tablespoons grated Parmesan cheese (about 1/3 ounce)
- 1/4 cup chopped mixed fresh tender herbs (such as basil, tarragon, and flat-leaf parsley)
Preparations
- Preheat oven to 400°F.
- Grate zest of lemon into a small bowl; stir in oil and garlic.
- Cut ends off lemon and discard. Slice lemon into thin rounds.
- Toss together asparagus, lemon slices, and oil mixture on a large rimmed baking sheet. Sprinkle with salt and pepper; toss to evenly coat. Spread out in an even layer on baking sheet.
- Meanwhile, mash together butter and cheese in a small bowl until combined.
- Bake asparagus 8 minutes.
- Remove baking sheet from oven. Spoon butter mixture evenly over asparagus. Toss using tongs until evenly coated and mixture forms creamy sauce; spread in an even layer. Return asparagus to oven and bake until crisp-tender, about 5 minutes. Transfer asparagus to a serving platter. Spoon butter mixture from baking sheet over asparagus. Sprinkle with herbs.
- Transfer asparagus to a serving platter. Spoon butter mixture from baking sheet over asparagus. Sprinkle with herbs.
Source: Food and Wine – Baked Asparagus