Asparagus WITH Fried Lemon AND Garlic
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
Roasted asparagus topped with fried lemon slices and garlic. A simple, flavorful side dish that elevates the vegetable with sweet, caramelized citrus.
Ingredients
- 2 lbs asparagus ends trimmed
- 4 tbsp extra-virgin olive oil divided
- Kosher salt and freshly ground black pepper
- 1 large lemon ends trimmed
- 2 clove garlic peeled and smashed
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 129 mg
- Iron: 4.31 mg
- Magnesium: 36 mg
- Phosphorus: 154 mg
- Potassium: 541 mg
- Zinc: 1.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and freshly ground black pepper
Prepare
- 2 lbs asparagus, ends trimmed
- 4 tbsp extra-virgin olive oil, divided
- 1 large lemon, ends trimmed
- 2 clove garlic, peeled and smashed
Let's Cook
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Step 1.
Preheat the oven to 425°F. Pile the trimmed asparagus into a 9-by-13-inch baking dish, drizzle with 2 tablespoons of the olive oil, and season with salt and pepper. Toss the spears to coat evenly, then spread them in a roughly even layer.
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Step 2.
Roast the asparagus for 8 to 10 minutes, until crisp-tender (tender but still with a slight bite).
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Step 3.
While the asparagus roasts, slice the lemon in half lengthwise, pick out any visible seeds, and set one half aside. Slice the remaining half into ⅛-inch-thick half-moons, removing any seeds.
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Step 4.
Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil; when the oil is shimmering, carefully add the lemon slices in a single layer and toss in the smashed garlic cloves. Cook undisturbed for about 1 minute, until the lemon slices turn dark brown on the bottom.
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Step 5.
Remove the skillet from the heat, flip the lemon slices and garlic, and let them continue cooking off the heat while the asparagus finishes roasting.
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Step 6.
When the asparagus is ready, squeeze the reserved lemon half over the fried lemon slices in the skillet, then scrape the entire lemon-garlic mixture over the roasted asparagus. Serve immediately.