Roasted Asparagus with Lemon and Garlic

Asparagus is one of the first things at the farmers market in spring and it disappears fast — the season in Michigan runs roughly May through mid-June. Fresh local asparagus is sweeter and more tender than anything from a grocery store. This recipe is barely a recipe: it’s mostly just not overcooking it.

Ingredients

• 1 bunch fresh asparagus (about 1 lb)
• 2 tablespoons olive oil
• 3 cloves garlic, minced (or 4 if you love garlic)
• Zest and juice of half a lemon
• Salt and black pepper
• Shaved Parmesan for finishing (optional but excellent)

Instructions

1. Preheat your oven to 425°F. Line a sheet pan with parchment or foil.

2. Snap the woody ends off the asparagus — hold each spear near the base and bend until it breaks naturally. Discard the tough ends.

3. Spread the asparagus in a single layer on the sheet pan. Drizzle with olive oil and toss to coat. Scatter the garlic over the top. Season generously with salt and pepper.

4. Roast for 10–14 minutes depending on thickness. Thin spears are done at 10 minutes; thick ones closer to 14. You want them bright green with lightly browned tips — not mushy.

5. Squeeze lemon juice over the top, add the zest, and finish with Parmesan if using. Serve immediately.

Tips

• Don’t crowd the pan. If the asparagus is overlapping, use two pans. Crowding steams instead of roasts.
• Thin vs. thick: Thin asparagus gets more caramelized and slightly crispy. Thick spears are meatier and hold up better to toppings. Both are great.
• Add an egg. Poach an egg and set it on top — the yolk becomes the sauce.
• Grill it instead. Toss with the same oil and garlic, grill over medium-high 3–4 minutes, turning once.

Where to find it

Asparagus appears at Washtenaw County farmers markets from late April through mid-June. Grab it while you can — once it’s done, it’s done until next year. Tantre Farm and Community Farm of Ann Arbor typically carry it at the Ann Arbor and Chelsea markets.