1
Adjust rack to top position and preheat oven to 425 degrees.
In a medium pot, combine 5 cups water (use a large pot and 8 cups water for 4 servings) and a pinch of salt. Bring to a boil, then reduce heat to low.
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Zest and quarter lemon. Finely chop parsley.