Espárragos asados al horno con limón y ajo crujiente

Ingredientes

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 medium lemon, zested and juiced
• 2 tablespoons freshly grated Parmesan cheese (optional)

Preparación

1. 1

   Preheat your oven to 425°F (220°C) and position the oven rack in the middle. Line a large, rimmed baking sheet with parchment paper.

2. 2

   Rinse the asparagus under cold water and pat it completely dry with a clean kitchen towel.

3. 3

   Hold one asparagus spear at each end and bend gently until it snaps. Discard the woody end. Line up the remaining spears and trim the rest to the same length.

4. 4

   Place the trimmed asparagus and thinly sliced garlic on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss everything together until each spear is lightly coated and the garlic is evenly distributed. Spread the asparagus in a single, even layer.

5. 5

   Roast for 10 to 14 minutes, depending on the thickness of the spears, until the asparagus is bright green, tender when pierced with a fork, and the edges have a slight golden-brown char. The garlic should be fragrant and lightly toasted.

6. 6

   Remove the baking sheet from the oven. Immediately grate the zest of the whole lemon over the hot asparagus, then cut the lemon in half and squeeze the juice over the top.

7. 7

   If using, sprinkle the Parmesan cheese over the hot spears so it melts slightly from the residual heat. Toss gently to combine, then transfer to a serving platter.