Roast Asparagus with Garlic and Orange Zest
A sign of spring that many look forward to all winter, asparagus is at its best between March and May. If you don’t plan to cook the asparagus immediately after buying it, stand the spears upright in a wide jar filled with about an inch of water and refrigerate.
Ingredients:
- 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 bunch asparagus, ends trimmed
- Kosher salt and freshly ground pepper
- Grated zest of 1 orange
Directions:
Preheat an oven to 400°F (200°C).
In a small saucepan over medium-low heat, combine the olive oil and garlic. Heat, swirling the pan occasionally, until the garlic is crisp and lightly golden, about 3 minutes. (Be careful not to let the garlic brown too much or it will turn bitter.) Using a slotted spoon, transfer the garlic to a small plate and set aside.
Place the asparagus on a baking sheet and drizzle with the garlic-infused olive oil. Season with salt and pepper, toss to coat and spread the asparagus in a single layer. Transfer to the oven and roast until the asparagus is crisp-tender, about 10 minutes. Transfer to a serving platter and sprinkle with the orange zest and crispy garlic. Serve warm or at room temperature. Serves 4.
Williams Sonoma Test Kitchen
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