Frozen asparagus spears seasoned and roasted until the edges char and curl, then tossed with garlic chips and lemon juice for brightness. This shelf holds everything you need for a smart weeknight side that doubles as dinner when you add a grain and something soft.

Serves 2. 25 minutes, 10 at the stove.

About 240 calories a serving, 4 g protein, 12 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 cloves garlic thin. Heat 2 tablespoons oil in a large skillet over medium heat and add the garlic slices, stirring until they turn golden and crisp, about 3 minutes, then remove to a plate with a pinch of salt.
2. Increase heat to medium-high and spread the 10 ounces frozen asparagus spears in the pan in a single layer. Let them sit without stirring for 4 minutes until the bottom starts to brown.4 min
3. Stir the asparagus, add 1 tablespoon butter and a pinch of salt and pepper, and cook for another 3 minutes, shaking the pan once or twice until the tips are charred and tender.3 min
4. Squeeze the juice of half a lemon over the asparagus, scatter the crispy garlic slices on top, taste, and add more salt and pepper if needed. Serve right away over rice or with bread to catch the pan juices.

Note Swap the lemon for a squeeze of soy sauce or a sprinkle of parmesan if you prefer. Leftovers keep in a sealed container for three days; reheat gently in the pan. Serve alongside a soft-cooked egg, white beans, or grains to make it a full meal.