Asparagus With Fried Lemon and Garlic

SERVES 6 My mom grew up in Watsonville, California, south of the Bay Area in the Pajaro Valley, where asparagus farms thrive. Asparagus was also a staple at my family’s dinner table—and often just served with mayonnaise for dipping, which my own girls also love. When we want to level up a little, though, we roast asparagus and top it with fried lemons made by just cooking thinly sliced lemon over high heat in a little bit of olive oil. The rind softens and sweetens as it cooks, so you can eat the entire thing.

—Mary Heffernan

• 2 pounds asparagus, ends trimmed

• 4 tablespoons extra-virgin olive oil, divided

• Kosher salt and freshly ground black pepper

• 1 large lemon, ends trimmed

• 2 cloves garlic, peeled and smashed

Preheat the oven to 425°F.

Pile the asparagus into a 9-by-13-inch baking dish and drizzle with 2 tablespoons of the olive oil, then season with salt and pepper. Toss the spears to coat evenly, then spread them out in a roughly even layer. Roast for 8 to 10 minutes, or until crisp-tender.

Meanwhile, slice the lemon in half lengthwise, pick out any visible seeds, and set aside one-half for later. Slice the remaining half into 1/8-inch-thick half-moons, removing any seeds.

Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, and when the oil is shimmering, carefully add the lemon slices in a single layer, then toss in the garlic. Cook undisturbed for about 1 minute, or until the lemon slices turn dark brown.

Remove the pan from the heat, flip the lemon slices and garlic, and let them continue cooking off the heat while the asparagus finish cooking.

When the asparagus are ready, squeeze the reserved lemon half over the fried lemon slices, then scrape the entire lemon-garlic mixture over the asparagus and serve immediately.