This roasted asparagus recipe complements almost any dish you choose to prepare alongside it (salmon, chicken, lamb, risotto, you name it). The real appeal, though? It’s incredibly easy. The elegant side dish cooks in the oven for just eight minutes and emerges tender, vibrantly hued, and full of flavor.

　　Why is this simple recipe such a standout? Before you slide it into the oven, the fresh asparagus spears get tossed in warmed olive oil that’s flavored with fragrant minced garlic, onion powder, and chopped fresh parsley. Infusing the oil first allows those aromatics to fully bond with the asparagus during the short cook time.

　　Worried about tough or stringy spears? This recipe calls for thin asparagus, which tends to be quite tender and delicate and usually requires less trimming than larger asparagus stalks. If you can only get your hands on thicker spears, slice off the pale woody ends from the whole bunch of asparagus (where the stalks turns from white to green) with a chef’s knife and use a vegetable peeler to shave the surface layer of each spear from about halfway up the stalk to the bottom. Larger spears will also need about 3 to 5 more minutes cooking time. 

　　Editor’s note: This recipe was originally published in Passover by Design by Susie Fishbein and first appeared on Epicurious in February 2011. Read more: How to Cook Asparagus

　　

Ingredients

6 servings

　　½ cup extra-virgin olive oil

　　8 cloves fresh garlic, minced

　　1 teaspoon onion powder

　　2 tablespoons fresh finely chopped parsley

　　2 pounds thin asparagus, ends trimmed

　　Fleur de sel or coarse sea salt

　　Freshly ground black pepper

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Line a large jelly-roll pan with parchment paper. Set aside.

　　

Step 3

In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.

　　

Step 4

Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.

　　

Step 5

Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.

　　

Step 6

Transfer to a platter and serve hot.

　　Reprinted with permission from Passover by Design: Picture-Perfect Kosher by Design® Recipes for the Holiday by Susie Fishbein, (C) 2008 Mesorah Publications, Ltd. Buy the full book from Amazon or Biblio.