Perfect asparagus with garlic and salted olive oil from Dining In: Highly Cookable Recipes (page 71) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eileen_861138 on June 02, 2026

    Exceeded my expectations - love a simple yet elegant way to celebrate seasonal veg!

  • lena_r0jk5n on April 29, 2026

    Didn’t actually use Aleppo pepper and just used herbs instead but was still bomb af

  • fprincess on April 12, 2024

    Is it overhyped? Probably. Unexpectedly fussy? For sure. Peeling and blanching asparagus before dirtying a pan to make an olive oil / garlic / Aleppo pepper drizzle... it's a fairly big production for a side dish. I used way less than the 1/4 cup of olive oil it calls for (a few tablespoons was enough) and the drizzle in a pan to which I added the asparagus so I could coat it well, rather than making it in a small saucepan as described in the book. This was a nice accompaniment for steak, but not something I will likely make again any time soon. I liked her roasted broccolini much better! :)

  • anya_sf on August 02, 2022

    Easy and very flavorful, with a mild kick. I added lemon juice and do recommend it. My thin asparagus were too hard after only 45 seconds (at which point the water had just started boiling again); cooked another 45 seconds after that, they were just right.

  • bernalgirl on February 23, 2022

    Very tasty way to enjoy asparagus

  • mharriman on April 23, 2020

    As others have noted, this is a simple way to prepare asparagus. I blanched mine in Celtic sea salt. It’s probably the brightest green outcome I’ve ever had with asparagus. We really liked the garlic in olive oil dressing with the sprinkling of fresh lemon juice. Sometimes simply prepared vegetables are best.

  • angrygreycat on July 13, 2018

    I liked the texture of the asparagus, and the garlic, pepper oil was nice. I just didn't find it to be anything really special. It was super quick so a nice weeknight side dish

  • southerncooker on April 26, 2018

    The Aleppo pepper in this gave the tender crisp asparagus a wonderful flavor I squeezed on the optional lemon juice at the end and that gave it a nice bright pop.

  • Rradishes on March 19, 2018

    A very simple preparation, but works great to highlight fresh in-season asparagus. I like the crunchy garlicky bits sprinkled on top, and a squirt of lemon works great here.

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