Garlic Roasted Asparagus
- PREP 10min
- COOK 15min
- TOTAL 25min
This garlic roasted asparagus recipe is a simple, fast side dish. The asparagus is perfectly tender with slightly crispy tips. I especially love this asparagus when served with our 5-minute tahini herb sauce. It’s deliciously garlicky, fresh, and vegetarian.
You Will Need
Garlic Roasted Asparagus
2 pounds asparagus
1 tablespoon olive oil
2 teaspoons minced garlic (2 medium cloves)
Salt and fresh ground black pepper
4 thin lemon slices, halved, optional
Garlic Herb Tahini Sauce
1/3 cup (80 ml) well stirred tahini, try homemade tahini
1 garlic clove minced very finely into a paste or use a microplane, see note
2 tablespoons fresh lemon juice, about 1/2 a lemon
1 tablespoon olive oil
Pinch fine sea salt
3 to 6 tablespoons lukewarm water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Directions
Roast Asparagus
Heat oven to 400°F (204°C) and line a large baking sheet with parchment paper.
Break off or slice the tough ends of the asparagus. If the asparagus is thick, peel them (see tips below).
Place the asparagus on the baking sheet and toss with the olive oil, garlic, a generous pinch of salt, and a generous pinch of black pepper.
Spread the asparagus out in one layer. Nestle the lemon slices around the asparagus. Roast until tender, 10 to 20 minutes, depending on how thick they are. If you can pierce them with a fork, they are done.
Serve alone or alongside the garlic herb tahini sauce, which can be drizzled over the roasted asparagus or used as a dipping sauce.
Garlic Herb Tahini Sauce
Garlic herb tahini sauce can be made up to 5 days in advance. Store in an airtight container in the refrigerator.
Whisk the tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. The mixture will thicken; don’t worry about this. Add the water, a tablespoon at a time, whisking well after each addition until desired consistency. For a dip, look for the consistency of thin peanut butter. For a sauce to drizzle over the asparagus, add enough water until the consistency of runny yogurt.
Stir in the herbs. Taste for seasoning and adjust with additional salt or lemon juice.
Adam and Joanne's Tips
- Thick asparagus stalks: We peel the outer layer, which can be a little stringy. A vegetable peeler makes quick work of this. If you have thin stalks, skip this step.
- About the sauce: This sauce is an extra herby version of our tahini sauce (click for a video showing how to make it). We make the sauce with homemade tahini. You can buy your tahini, but if you have sesame seeds, you won’t believe how simple it is!
- The nutrition facts provided below are estimates.