Asparagus With Fried Lemon And Garlic

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Pile the trimmed asparagus into a 9-by-13-inch baking dish, drizzle with 2 tablespoons of the olive oil, and season with salt and pepper. Toss the spears to coat evenly, then spread them in a roughly even layer.

2. Step 2.

   Roast the asparagus for 8 to 10 minutes, until crisp-tender (tender but still with a slight bite).

3. Step 3.

   While the asparagus roasts, slice the lemon in half lengthwise, pick out any visible seeds, and set one half aside. Slice the remaining half into ⅛-inch-thick half-moons, removing any seeds.

4. Step 4.

   Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil; when the oil is shimmering, carefully add the lemon slices in a single layer and toss in the smashed garlic cloves. Cook undisturbed for about 1 minute, until the lemon slices turn dark brown on the bottom.

5. Step 5.

   Remove the skillet from the heat, flip the lemon slices and garlic, and let them continue cooking off the heat while the asparagus finishes roasting.

6. Step 6.

   When the asparagus is ready, squeeze the reserved lemon half over the fried lemon slices in the skillet, then scrape the entire lemon-garlic mixture over the roasted asparagus. Serve immediately.