Ingredients:

  • 1 large bunch fresh asparagus (approx. 1 lb or 450 g)
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp coarse ground black pepper
  • 1/2 tsp fine sea salt or kosher salt
  • 1/2 medium Lemon, for zest and juice
  • 1/4 tsp flaky sea salt (e.g., Maldon)

Instructions:

  1. Preheat the oven: Position a rack in the middle of the oven and preheat to 400°F (200°C).
  2. Wash and Trim: Rinse the asparagus thoroughly and pat completely dry. To trim the woody ends, gently snap or cut the stalks where the tender portion begins. (If using very thick spears, use a peeler to shave a thin layer off the bottom third of the stalk.)
  3. Season the Asparagus: Transfer the trimmed spears to a large mixing bowl. Drizzle with the 2 Tbsp (30 ml) of EVOO and toss thoroughly until every spear is lightly coated.
  4. Add Initial Seasoning: Sprinkle with fine sea salt and black pepper. Toss one last time to distribute the seasoning evenly.
  5. Arrange for Roasting: Lay the seasoned asparagus out on a baking tray in a single, non-overlapping layer. Use two trays if necessary to prevent steaming.
  6. Roast: Place the tray in the preheated oven. Roast for 12 to 15 minutes. The asparagus is done when the tips are slightly blistered and the stalks are tender-crisp.
  7. Finish with Citrus: Immediately remove the asparagus from the oven and transfer the spears to a serving platter.
  8. Zest and Juice: Grate the zest from half of the lemon directly over the hot asparagus. Squeeze the fresh juice from the lemon half over the spears.
  9. Final Seasoning: Sprinkle the 1/4 tsp Flaky Sea Salt over the top just before serving. Serve piping hot.