Baked Asparagus
Roasted green asparagus with whole garlic cloves that turn sweet and sticky in the oven. The asparagus gets tender with crispy, caramelised tips, and the garlic mellows into something soft and almost jammy that you'll want to squeeze out and spread on everything!
Ingredients
- 500 gr green asparagus fresh green asparagus, medium thickness works best,
- 3 tbsp olive oil or 40g melted butter
- 4 cloves garlic
- 1 lemon
- salt and black pepper
- fleur de sel optional, for finishing
Equipment
- baking mat or parchment paper
Instructions
1. Prepare the asparagus
- Heat the oven to 220°C (200°C fan). Wash and pat the asparagus dry. Hold each spear at both ends and bend until it snaps where the woody part ends; discard the ends. Peel the lower third of very thick spears if you like.
2. Season and arrange
- Lay the asparagus on the tray in a single layer (don't pile them up, or they steam). Drizzle with olive oil (or melted butter), season with salt and pepper, and toss to coat. Scatter the whole garlic cloves among them.
3. Roast
- Bake for 12 to 15 minutes, depending on thickness, until tender with caramelised tips and a little wrinkling. If still bright green with no colour, give them 2 to 3 minutes more.
4. Finish and serve
- Transfer to a warm plate. Squeeze over fresh lemon juice and add a pinch of fleur de sel if using. Squeeze the roasted garlic from its skins to eat alongside. Serve immediately.
Notes
- Don't overcrowd the tray, or the asparagus steams instead of roasting. Use two trays if needed.
- Medium spears are best; pencil-thin overcook, very fat ones take longer.
- Leave the garlic whole and unpeeled so it roasts sweet and jammy, not burnt.
- Butter or olive oil: butter is more French, olive oil easier. Both work.
- Serve straight away; it doesn't sit well.