Preheat oven to 450˚F.
Arrange the asparagus spears in one layer in an 8 x 11-inch pan with sides, or a small roasting pan. Brush asparagus with 1 tablespoon of the olive oil. Roast for 10 minutes.
While the asparagus spears are roasting, prepare the lemon herb topping: Combine the remaining 2 tablespoons olive oil with the garlic, shallot, lemon zest, lemon juice, and thyme. Reduce the oven temperature to 375˚F. Brush the asparagus with the lemon herb mixture. Roast for an additional 6 minutes until just tender. Add salt and pepper to taste. Garnish with finely chopped red bell pepper. Serve immediately, hot, or at room temperature to enjoy as appetizers or finger food.
Serves 4 as a side dish, 6 to 8 as an appetizer
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