Dill-Roasted Asparagus

Crisp-tender asparagus meets bright Sicilian Lemon Balsamic, savory Parmesan, and the fresh herb pop of Wild Fernleaf Dill Olive Oil. It’s a fast, flavorful sheet-pan side for any weeknight dinner.

Ingredients (4 servings)

• 1 bunch (about 1 lb) asparagus, woody ends snapped off
• 1–1½ Tbsp The Olive Leaf Wild Fernleaf Dill Olive Oil
• 2–3 tsp The Olive Leaf Sicilian Lemon Balsamic (white)
• ¼ tsp kosher salt, plus more to taste
• Freshly ground black pepper
• ¼ cup shredded or shaved Parmesan

Directions

1. Preheat. Heat oven to 400°F. Line a sheet pan with parchment for easy cleanup.
2. Season. Spread asparagus on the pan. Drizzle with Dill Olive Oil, sprinkle with salt and pepper, and toss to coat. Arrange in a single layer.
3. Roast. Bake 10–12 minutes (thick spears may need 12–15) until just tender with lightly browned tips.
4. Finish. Immediately drizzle with Sicilian Lemon Balsamic and shower with Parmesan. Toss once and serve hot.

Grill option: Wrap seasoned asparagus in a foil packet; grill over medium heat 10–12 minutes until crisp-tender.

Air fryer: 390°F for 7–9 minutes, shaking once.

Serve With

Grilled salmon or shrimp, roast chicken, risotto, or a spring pasta. Also great over avocado toast with a runny egg.