Roasted asparagus is almost too delicious to be so easy. With only salt, pepper and olive oil then 15 minutes in the oven you have a simple, healthy and irresistible side for any meal.
Roasting has become my go-to method of preparing vegetables. Broccoli and green beans make a regular appearance on my menu. I also love roasting peppers, onions and zucchini along with chili powder and cumin for a simple side to Mexican inspired dishes.
Wash and trim asparagus of tough ends. Toss with salt, pepper and olive oil. Arrange in a single row on baking sheet or dish. If you have a curly spear it might lay across the neighbors. We don’t discriminate against curled asparagus. 😉
Roasting time will vary somewhat depending on the width of your asparagus spears. I prefer medium spears and 15-17 minutes will yield perfect results. Unless your asparagus is extremely thin you will roast for at least 15 minutes then check for tenderness. Thick spears may take 20 minutes. I like to wait until the tops start to caramelize a bit.
Serve immediately. Add a sprinkle of fresh grated Parmesan cheese or a squeeze of lemon juice if desired. But honestly it is pretty perfect right out of the oven.
I have found roasted asparagus to be a real crowd-pleaser. As the dish only takes about 15 minutes in the oven it can go in when the meat comes out to rest. Like maybe on Thanksgiving when the turkey comes out!
- ½ pound fresh asparagus spears trimmed of tough ends
- 2 tsp olive oil
- ½ tsp salt
- fresh ground black pepper to tast
- Preheat oven to 400° Toss asparagus with oil, salt, and pepper on a rimmed baking sheet. Arrange asparagus in a single row.
- Roast until tender, about 15 -18 minutes. Depending upon the diameter of the asparagus they can be done in 15 minutes or take as long as 20 minutes.