Roasted Asparagus with Garlic and Lemon

Roasted Asparagus with Garlic and Lemon

by Brava Chef Annie

Brava

Serving Size  

Active Time:

~5 min

Total Time:

~14 min 20 sec

About this Recipe

Asparagus is in the peak of its season during the Spring, and this recipe is a flavorful, fresh twist on the classic roasted preparation. Simply toss asparagus with olive oil or melted butter, finely chopped garlic, and kosher salt before cooking in the Brava. When done, toss with freshly squeezed lemon zest for brightness and season to taste. Serve with lemon wedges to pull it all together and freshly grated Parmigiano-Reggiano if desired.


Ingredients

  • 2 cloves garlic, minced
  • 1½ lbs asparagus
  • ½ lemon
  • Optional: freshly grated Parmigiano-Reggiano
  • extra-virgin olive oil or butter

From Your Pantry

kosher salt and black pepper

Equipment

Brava metal tray

Microplane® or citrus zester

large bowl

Nutrition Information

Allergens: None

Tags

  • Chef's Picks
  • Dinner
  • Starter
  • Vegetarian
  • American
  • Californian
  • Easter
  • Fall
  • French
  • Gluten Free
  • Keto
  • Mediterranean
  • Metal Tray
  • Paleo
  • Recipes
  • Sides
  • Spring
  • Summer
  • Vegetables
  • Weekend
  • Weeknight
  • Winter
  • Year Round

  1. 1

    Prep asparagus

    • Trim bottom 2-inches of asparagus to remove tough parts.
    • In large bowl, toss together asparagus, 1 tablespoon of olive oil or melted butter, minced garlic, and several generous pinches of kosher salt.
    • Arrange asparagus evenly across Zones 1, 2 and 3 of Brava Metal Tray.

  2. 2

    Cook asparagus

    • Select “Roasted Asparagus with Garlic and Lemon” on touchscreen and follow instructions.
    • Slide Metal Tray on top shelf and press green button to begin cooking.

  3. 3

    Zest and slice lemon

    • While asparagus is cooking, zest one lemon with a microplane grater, and then slice lemon into wedges for serving. Set both aside.

  4. 4

    Finish & serve

    • When asparagus is cooked, arrange on platter, toss with lemon zest. Season to taste with kosher salt and freshly cracked black pepper.
    • Serve with lemon wedges and grated Parmesan if desired.