Canned asparagus can be disappointing, but roasting it with garlic and high heat transforms it into something crisp and fragrant. This shelf has exactly one dinner in it, so we build everything around getting the asparagus right.

Serves 2. 25 minutes, 10 at the stove.

About 740 calories a serving, 14 g protein, 110 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 2 cups water, salt, and 2 tablespoons butter; bring to a boil, then cover and reduce heat to low.
2. While rice cooks, drain the asparagus well and pat it dry on paper towels; mince 2 garlic cloves. Toss the asparagus with 2 tablespoons oil, salt, pepper, and the garlic on a sheet pan.
3. Spread the asparagus in a single layer and roast at 425°F [220°C] until the tips brown and the spears begin to crisp, about 15 minutes; stir once halfway through.15 min
4. When rice is tender and water is absorbed, fluff it with a fork. Squeeze half a lemon over the roasted asparagus, taste, and adjust salt and pepper.
5. Divide rice between two plates, top with asparagus, and serve with lemon wedges.

Note Swap fresh or frozen asparagus if you have it, roasting the same way; canned asparagus browns better than you might expect. Leftovers keep in the fridge for two days. Serve with a simple salad or extra lemon on the side to brighten the plate.