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Roasted Asparagus with Garlic & Coriander Oil

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Serves eight

  • 2 lb. medium or large asparagus, tough bottom ends snapped off
  • 5-1/2 Tbs. extra-virgin olive oil
  • 1 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • 1-1/2 Tbs. finely chopped garlic (3 large cloves)
  • 3 tsp. ground coriander
  • 1-1/2 tsp. fresh lemon juice

Position a rack in the center of the oven and heat the oven to 475°F. Line two heavy-duty rimmed baking sheets with parchment.

In a medium bowl, toss the asparagus with 3 Tbs. of the olive oil to coat generously, the salt, and a few grinds of pepper.Turn the asparagus out onto the baking sheets and arrange the spears so that they are evenly spaced (ideally at least 1/2 inch apart from each other).

Roast the asparagus for 5 minutes, then flip with a spatula or tongs. Continue to roast until the asparagus are tender and a bit shriveled, 5 to 8 minutes more.

While the asparagus finishes roasting, combine the remaining olive oil and the garlic in a small saucepan. Set over medium-low heat and cook until the smaller pieces of garlic turn light golden-brown, about 3 minutes. Stir in the coriander and cook for about 20 seconds. Immediately remove from the heat and transfer to a small heatproof bowl to prevent overcooking.

Remove the asparagus from the oven, and sprinkle with the lemon juice. Season to taste with salt and pepper, and arrange on a serving platter. Spoon the toasted garlic oil over the asparagus.

Photo: Eddie Berman

I have made this recipe couple times and it has been a BIG HIT. Extremely flavorful and easy.

Very easy and excellent. Served them at room temperature and no flavor lost.

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