Roasted Asparagus
A simple and versatile recipe for perfectly roasted asparagus that turns out crisp-tender and flavorful every time.
Ingredients
For the asparagus
- 1 bunch asparagus Choose firm, bright stalks for best results.
- 2 tablespoons olive oil For drizzling over asparagus.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Freshly cracked preferred.
- 1 lemon lemon juice Optional, for serving.
- ¼ cup parmesan cheese Optional, for serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse asparagus stalks under cool water and pat dry with a towel.
- Snap off the woody ends of the asparagus.
- If the stalks are very thick, you may peel the bottoms with a veggie peeler.
Roasting
- Line a baking sheet with parchment paper for easy cleanup.
- Spread the asparagus in a single layer on the baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the asparagus evenly.
- Roast in the preheated oven for 12-15 minutes, checking for doneness and adjusting time for thinner stalks.
- Remove from the oven and optionally drizzle with lemon juice and sprinkle with parmesan cheese before serving.
Notes
Fresh asparagus is key for optimal taste. Pair with various proteins or incorporate into salads. Best served immediately for maximum crunch, but can be reheated for 3-4 minutes in a hot oven if needed.