3 tablespoons OLYFO 2500Years 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
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
Prepare the asparagus: Trim the woody ends and arrange the spears in a single layer on the tray.
Season generously: Drizzle 2 tablespoons of the olive oil over the asparagus. Add salt, pepper, and minced garlic. Toss gently to coat evenly.
Roast: Bake for 12–15 minutes, until tender but still vibrant green with lightly crisp edges.
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.
Serve warm: Garnish with Parmesan or toasted almonds if desired.
