How To Make Perfect Roasted Asparagus
This roasted asparagus recipe is perfect for sides. Sprinkle some salt and pepper, this recipe is so versatile you can add whatever seasoning comes to mind!
Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Snap off the woody ends of the asparagus. Discard the ends.
Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons of olive oil, just enough to lightly coat the asparagus.
Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
Transfer the roasted asparagus to a serving platter and season however you’d like. For a simpler version, squeeze lemon juice, or sprinkle Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
Serve and enjoy!
Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator. Gently reheat before serving.
Optional inclusions are a dab of butter, a light drizzle of balsamic reduction, and/or sliced toasted almonds.
- Calories: 49.68kcal
- Fat: 2.49g
- Saturated Fat: 0.38g
- Monounsaturated Fat: 1.65g
- Polyunsaturated Fat: 0.34g
- Carbohydrates: 6.13g
- Fiber: 3.29g
- Sugar: 2.34g
- Protein: 2.91g
- Sodium: 308.64mg
- Calcium: 48.31mg
- Potassium: 284.80mg
- Iron: 3.54mg
- Vitamin A: 60.64µg
- Vitamin C: 11.79mg
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