10 minutes
A simple yet flavorful dish featuring vibrant green asparagus accentuated with garlic-infused olive oil and a touch of lemon.
to taste
Asparagus, ends trimmed and peeled halfway
0 lb
Olive Oil, quality
0.25 fluid ounces
teaspoons
Garlic Clove, finely grated
each
Lemon, optional
each
to taste
1. Blanch the Asparagus
Bring a large pot of water to a rolling boil and add a generous pinch of kosher salt. Immerse the asparagus in the boiling water for precisely 45 seconds until they turn a bright neon green and are tender yet firm at the edges. Quickly remove and drain on a plate lined with paper towels.
2. Infuse the Olive Oil
Pour the olive oil into a small saucepan. Add the Aleppo pepper and finely grated garlic to the oil and gently heat for about 2 minutes to infuse the oil with the flavors without burning the garlic.
3. Dress and Serve the Asparagus
Arrange the asparagus on a serving platter. Drizzle the warm, infused oil over the asparagus, ensuring each stalk is well coated. Optionally, add a squeeze of lemon juice for brightness and finish with a sprinkle of crunchy sea salt for texture and flavor. Serve immediately.
Look for firm, bright green spears with tight tips. Avoid any that are wilted or have slimy bottoms.
A high-quality, extra-virgin olive oil enhances richness and complements the asparagus and garlic beautifully.
Use a quick and hot method, such as roasting at 425°F or sautéing in a hot pan to sear and maintain crisp-tenderness.
Bend the asparagus near the bottom of the stalk until it naturally snaps. Peel the lower half of thicker stalks for a more refined texture.
Salt lightly during cooking and finish with flaky sea salt before serving for a burst of flavor and texture.
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