Garlic Butter Roasted Asparagus

Whole asparagus spears roast quickly until just tender, then meet fragrant garlic butter, lemon zest, and black pepper for a bright, simple side.

20 min

4 servings

Ingredients

1 1/2 lb medium-thick asparagus spears

1 tbsp olive oil

3/4 tsp kosher salt

2 tbsp unsalted butter

2 garlic cloves, finely grated

1 small lemon

1/4 tsp freshly ground black pepper

Rimmed sheet pan · Small skillet · Tongs · Fine grater

Keep the tips browned

Dry the asparagus thoroughly and leave gaps between spears; moisture and crowding soften the roasted edges.

Finish at the table

Have the platter ready before the pan leaves the oven so the asparagus can be served hot and intact.

01. Heat the oven to 450 F with a rack in the upper third; wait for a full preheat before roasting.

02. Choose firm, evenly sized spears, rinse and dry them thoroughly, and snap off woody ends without cutting the stalks.

03. Coat the whole spears with olive oil and kosher salt, then space them in one layer with visible gaps.

04. Roast at 450 F for 9 to 10 minutes; pull the pan when tips are lightly browned and a thick stalk still has slight resistance.

05. Melt butter over low heat while the asparagus roasts, then stir in garlic until fragrant but still pale.

06. Pour the garlic butter over the hot asparagus and turn gently with tongs so the intact spears get an even coating.

07. Zest and juice the lemon over the spears, add black pepper, and roll carefully to distribute the finish.

08. Arrange on a warm platter and bring to the table promptly while the tips are browned and the stalks remain tender-crisp.