Garlic roasted asparagus is a great simple dish that’s perfect for brunch, lunch AND dinner.
It’s always exciting when this time of year rolls around because asparagus is abundant, super tender, crazy fresh and perfectly crisp. Everywhere we look, there’s gorgeous asparagus spears all bundled up like perfect green soldiers. There’s so many ideas rolling in our heads to cook with asparagus because it’s really also the perfect time of year to celebrate brunch. Brunch season is here and it always feels more complete to have a platter of these seasonally amazing spears of asparagus to share. Our go-to way to enjoy asparagus when they’re abundant at the markets is to simply roast them fresh with some garlic, olive oil and herbs. That’s it and we’re happy campers when we snack on these for lunch.
Watch our Delicious Garlic Roasted Asparagus Recipe:
Now that we’re celebrating brunch more with friends and family, we added a few handfuls of salty ham that gets crisped up in the oven together with the asparagus. Roasting these two together is a great combination of flavors and textures. We’ll be enjoying this simple dish alfresco more often because we’re in Southern California and the weather has been superb lately. Add a glass of champagne or white wine and we’ll be making the best of our weekends. Hope your weather is treating you all well, warmer or at least better. We’re excited that Spring is here and so much more fresh produce to explore.
diane and todd
- 1 pound Asparagus , ends trimmed
- 3-4 cloves Garlic , minced
- 1 cup cooked, diced Ham
- 2 teaspoons fresh Thyme leaves (or 1 teaspoon dried thyme leaves)
- 2 Tablespoons Olive Oil
- Kosher Salt , to taste
- Black Pepper , to taste (preferably fresh cracked pepper)
- Lemon wedges , for serving
Preheat oven to 450°F (230°C).
Combine asparagus, garlic, ham, and thyme on a baking sheet pan. Drizzle with olive oil and season with salt and pepper, Toss to coat evenly and then spread into an even layer.
Bake for 12-20 minutes or until the asparagus is your desired tenderness. Serve warm with lemon wedges.