Roasted Asparagus
Craving a simple and elegant side dish? Try this easy Roasted Asparagus recipe! With fresh asparagus, olive oil, and seasonings, it’s the perfect addition to any meal. Enjoy the vibrant flavors tonight!
Equipment
- Frying Pan
- Oven
- Baking Sheet
Ingredients
- 1 pound fresh asparagus medium thickness
- 1 to 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 450° F. This high temperature will ensure that the asparagus roasts quickly and develops a beautiful, slightly crispy exterior.
- Prepare the asparagus by snapping off the tough ends. To do this, simply bend each spear gently near the base—this will cause it to break at the right spot. Discard the ends, as they can be quite fibrous.
- If you prefer a more refined look, you can trim the ends with a knife. However, if you’re short on time, feel free to use them as-is.
- Place the prepared asparagus on a rimmed sheet pan. Make sure they are spread out in a single layer to ensure even cooking.
- Drizzle the asparagus with enough olive oil to coat them lightly. You can start with 1 teaspoon and add more if necessary.
- Next, sprinkle the asparagus with kosher salt and black pepper. Toss the asparagus gently to coat them evenly with the oil and seasonings.
- Spread the asparagus out in a single layer on the pan. This allows for even roasting and ensures that each spear gets that beautiful golden color.
- Roast the asparagus in the oven until the bases of the thickest spears pierce semi-easily with a fork, which usually takes about 10 to 12 minutes. Be careful not to overcook—the ideal asparagus should still have a slight crunch.
- Once roasted, serve the asparagus straight from the sheet pan or transfer to a platter. If desired, season with additional salt and pepper before serving for an extra flavor boost.
Notes
- Tip 1: Sometimes I squeeze fresh lemon juice over the top of the roasted asparagus, plus a sprinkle of lemon zest.
- Tip 2: You can also add freshly shaved Parmesan or a pinch of red pepper flakes.
- Tip 3: And sometimes I add all of these at the same time!