5 Ingredients or Fewer

Roasted Asparagus and Fennel with Charred Lime

by:
May  7, 2021
5
2 Ratings
Roasted Asparagus and Fennel with Charred Lime
  • Serves 4
Author Notes

I intended this dish to be a sprightly salad of shaved asparagus and fennel with a lime-chili vinaigrette. But when shaving the first spear of asparagus, I decided that I wanted something warm and bold in flavor. So I cranked up my oven, tossed the asparagus and fennel in a liberal amount of olive oil and chili flakes, and threw in a halved lime that was destined for my vinaigrette. I then slipped the whole pan under the broiler to enhance the charred flavors. I finished the dish with juice from the charred lime and fennel fronds. The charred lime heightened and married the already bold flavors. My dish was the complete antithesis of sprightly, but on a cool spring evening, it completely hit the spot. —EmilyC

What You'll Need
Ingredients
  • 1 bunch asparagus, woody ends trimmed
  • 1 fennel bulb, trimmed, cored, and cut lengthwise into strips about the same width as asparagus to ensure even cooking (reserve fronds for finishing the dish)
  • 3 tablespoons olive oil
  • 1/2 teaspoon Aleppo pepper or lesser amount of red pepper flakes, to taste
  • 1 lime, halved
  • kosher salt, to taste
Directions
  1. Heat oven to 450 degrees F.
  2. Combine asparagus, fennel, and halved lime in shallow baking dish or roasting pan. Toss with olive oil, Aleppo pepper, and kosher salt to evenly coat, and spread in a single layer.
  3. Roast until the asparagus and fennel are tender and browned in spots -- about 8 minutes for thin spears, and 14 minutes for thick spears. Test a few times for doneness.
  4. Slide pan under the broiler for a minute or two to char the vegetables and lime in spots. Watch carefully so they don’t burn.
  5. To finish the dish, season to taste with juice from the charred lime and kosher salt. Coarsely chop the fennel fronds and scatter them on top. Serve warm or at room temperature.
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  • Kelly Cirone
    Kelly Cirone
  • EmilyC
    EmilyC
  • tbsall
    tbsall
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

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4 Reviews

Kelly C.
Kelly C. May 7, 2021
My new go-to asparagus recipe! So simple and so so good! I used crushed red pepper and did not have a lime on hand. Still amazing! Thank you!
 
tbsall
tbsall April 21, 2020
I made this tonight using the exact ingredients and instructions with no substitutions. Absolutely delicious, a total wow from everyone that tasted it. A lovely take on a springy salad. I chose to serve it room temp, but could absolutely see how it would be enjoyable hot or quite chilled. Will make again! Thank you ☺️
 
EmilyC
EmilyC April 22, 2020
So glad you liked this recipe, tbsall! Thanks so much for trying it and circling back!
 
tbsall
tbsall April 21, 2020
I made this tonight using the exact ingredients and instructions with no substitutions. Absolutely delicious, a total wow from everyone that tasted it. A lovely take on a springy salad. I chose to serve it room temp, but could absolutely see how it would be enjoyable hot or quite chilled. Will make again! Thank you