Roasted asparagus
Tender roasted asparagus with garlic, capers, thyme, and hazelnuts, finished with lemon, Parmesan, and fresh parsley for a bright and flavorful side dish.
Updated : 10 March, 2026
Easy
About 20 min.
Ingredients
400 grams
Asparagus
1 clove
Garlic
2 teaspoon
Capers
1 stalk
Thyme
40 grams
Hazelnut
2 tablespoon
Olive oil
0.5
Lemon
50 grams
Parmesan
1 tablespoon
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C / 160°C Fan / Gas 4.
Step 2
Place the asparagus spears on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, then add the thyme leaves and chopped hazelnuts. Season generously with salt and freshly ground black pepper.
Step 3
Drizzle the olive oil over the asparagus and gently shake or toss the tray so the spears are evenly coated with oil.
Step 4
Roast in the preheated oven for 8-10 minutes, depending on the thickness of the asparagus spears, until they are tender but still vibrant.
Step 5
Remove from the oven and squeeze fresh lemon juice over the asparagus. Finish by scattering Parmesan shavings and roughly chopped parsley on top, then serve immediately.
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