Crispy Garlic Smashed Asparagus

Preheat your oven to 425°F (220°C) and bring a large pot of salted water to a rolling boil.

💡 Tip: Ensuring the water is at a full boil helps cook the asparagus quickly without making it mushy.

Blanch the trimmed asparagus spears in the boiling water for 3 to 4 minutes until they turn vibrant green and become just tender enough to bend.

💡 Tip: Do not overcook them here, or they will fall apart completely when smashed.

Drain the asparagus thoroughly and pat them dry with a clean kitchen towel to remove excess moisture.

💡 Tip: Drying the spears well is essential for achieving a truly crispy texture in the oven.

Arrange the spears in small bundles of 3 or 4 on a large baking sheet lined with parchment paper. Use the flat bottom of a heavy glass or mug to gently press down and flatten the stalks.

💡 Tip: Press firmly enough to crack open the skins, but gently enough to keep the stalks connected.

Drizzle the smashed bundles evenly with olive oil, then season uniformly with garlic powder, sea salt, black pepper, and nutritional yeast if using.

💡 Tip: Flip the bundles carefully if you want to coat both sides with seasonings.

Roast in the preheated oven for 15 to 20 minutes, flipping halfway through, until the edges are beautifully browned and crispy.

💡 Tip: Watch closely during the final few minutes so the delicate tips do not burn.