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Pan Roasted Asparagus

A dash of white wine and garlic gives this spring vegetable a bright finish, making it the perfect side for any dish.

VegetarianPaleo

2

Servings

10 Mins

Prep Time

5 Mins

Cook Time

Prep

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Trim the Asparagus

Break off the tough, woody base of the asparagus and discard.

  • Asparagus Spears(trimmed)8
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Cooking Steps

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1. Season the Asparagus

Evenly coat the asparagus with the olive oil and salt.

  • Extra Virgin Olive Oil1 Tbsp.
  • Kosher Salt½ tsp.
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2. Add and Roast the Asparagus

Add the asparagus to a preheated pan set to 425°F/218°C. Roast the asparagus for 1 minute and 30 seconds.

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3. Flip the Asparagus and Finish Roasting

Gently roll the asparagus to the second side and continue roasting for 1 minute and 30 seconds.

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4. Reduce the Temperature and Sauté the Garlic

Reduce the temperature of the pan to 380°F/193°C and add the garlic. Sauté the garlic for 20 seconds. Stir frequently.

  • Garlic Clove(thinly sliced)¼
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5. Reduce the Wine and Lemon Juice

Add the white wine and lemon juice to the pan and reduce for 1 minute until the liquid is almost gone. Stir frequently.

  • White Wine2 Tbsps.
  • Lemon Juice¼ tsp.
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6. Remove the Asparagus

Transfer the asparagus to a serving dish.For more roasted asparagus, repeat the cooking process.

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7. Season and Serve

Dress the asparagus with lemon juice and season with a pinch of kosher salt. Serve immediately or reserve for later use.

  • Lemon Wedge Juice1
  • Kosher Saltas needed
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