Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Asparagus with Garlic & Coriander Oil

Eddie Berman

Servings: 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.


Rate or Review

Reviews (2 reviews)

  • Artimas | 07/11/2010

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

  • Sile | 04/20/2008

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

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.