Spring Asparagus, OLYFO – 2500 Years of Tradition EVOO & Lemon Drizzle

🗓 04.03.26

 

Ingredients (Serves 4)

  • 1 bunch fresh asparagus (about 500 g), trimmed
  • 3 tablespoons OLYFO 2500 Years of Tradition extra virgin olive oil
  • Zest of 1 lemon
  • 1–2 tablespoons fresh lemon juice
  • 1 small garlic clove, finely minced
  • Sea salt, to taste
  • Freshly ground black pepper
  • Optional: shaved Parmesan or toasted almonds for garnish

Preparation

  1. Preheat the oven to 200°C (400°F).
    Line a baking tray with parchment paper.
  2. Prepare the asparagus:
    Trim the woody ends and arrange the spears in a single layer on the tray.
  3. Season generously:
    Drizzle 2 tablespoons of the olive oil over the asparagus. Add salt, pepper, and minced garlic. Toss gently to coat evenly.
  4. Roast:
    Bake for 12–15 minutes, until tender but still vibrant green with lightly crisp edges.
  5. Finish with freshness:
    Remove from the oven and immediately drizzle the remaining tablespoon of EVOO. Add lemon zest and a squeeze of fresh lemon juice.
  6. Serve warm:
    Garnish with Parmesan or toasted almonds if desired.
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