Baked Asparagus

Spring is the time for simple recipes that highlight the best of the seasonal produce starting to sprout up — and this easy-as-can-be asparagus recipe is sure to be a go-to. The vegetables are baked with a simple blend of olive oil, lemon, and garlic, then coated in Parmesan butter during the last few minutes of cooking to create a creamy, luxurious sauce. Sprinkled with chopped fresh herbs, it makes a gorgeous side dish to serve with fish, chicken, or really any protein you'd like.

What should I look for when buying asparagus?

When selecting asparagus from the farmers market or grocery store, you'll want stalks that are firm and fairly uniform in thickness so that they cook evenly when in the oven for the same amount of time. Skip any bunches that appear limp or dull. The tips (or "buds") should be dry (not squishy) and closed tightly. Color-wise, look for vibrant green stalks that gently fade to a lighter green or white at the bottom; the tips can be darker green or purple-tinged. If you sense an off-putting smell from the bunch you've chosen, swap it out for a different one.

What should I do to the asparagus before cooking?

Once you're ready to prepare the dish, wash your asparagus thoroughly, taking extra care to remove any debris that might have settled into the tips. Then, all you need to do is remove the woody ends, which are tough even when cooked — about an inch is usually enough. If you have stocky asparagus with tougher skin, you may also want to peel the bottom halves of the stalks to ensure they become tender enough to eat, though this is not absolutely necessary.

Notes from the Food & Wine Test Kitchen

One of the best things about this recipe is that everything comes together on a single baking sheet. Use tongs to make sure the asparagus is thoroughly covered with the other ingredients. When you add the Parmesan butter, be sure to toss until you have a sauce to prevent the cheese from forming clumps as it cooks.