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

 

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.