The smell of the garlic will draw you in right before you pour it over the asparagus and pop them in the oven. This easy side dish looks elegant and simple, and it can be a good accompaniment to many dishes, especially steaks. I misread the recipe and used 1 full cup of olive oil instead of 1/2 cup, but next time I will pay more attention. Use a good amount of salt, though, because it may come off a tiny bit bland.
Recipe is from Kosher by Design, Recipes for the Holiday, March 2011.
- 1/2 cup extra-virgin olive oil
- 8 cloves fresh garlic, minced
- 1 tsp onion powder
- 2 tbsp fresh finely chopped parsley
- 2 lb thin asparagus, ends trimmed
- Fleur de del or coarse sea salt
- Freshly ground black pepper
- Preheat oven to 400.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture. Roast for 8-10 minutes, until the asparagus are bright green; do not overcook. Transfer to a platter and serve hot.