Roasted asparagus is one of the easiest, most foolproof ways to cook asparagus. Simply chop the woody ends off washed asparagus spears (about the bottom two inches), spread them on a baking sheet, add a little oil and seasoning, and pop them in the oven. Shake the pan once in a while so they don’t brown on one side, and take them out when they are cooked to your liking. That’s it; you’re done.
This simple roasted asparagus recipe is a wonderful side dish with just about any meal, even this poached eggs breakfast! Give it a flavor boost by adding chopped garlic before baking, or dress it up just before serving with chopped fresh herbs, a squeeze of lemon juice, a drizzle of balsamic vinegar, or some freshly grated Parmesan cheese.
Tip: When choosing asparagus, select young asparagus with thin, tender stalks. Thick asparagus tends to have woody texture, but if that’s all you can find, consider peeling it with a vegetable peeler.
Roasted asparagus is one of the easiest, most foolproof ways to cook asparagus. Follow this simple recipe and tips or adding more flavor.
- 2 lbs. asparagus spears ends trimmed
- 1 Tbsp. olive oil
- ¼ tsp. sea salt or Himalayan salt
- ¼ tsp. ground black pepper
Preheat oven to 400° F.
Place asparagus on large baking sheet in a single layer. Drizzle with oil. Season with salt and pepper.
Bake, shaking pan occasionally, for 22 to 25 minutes, or until tender-crisp.
The Nutrition Facts box below provides estimated nutritional information for this recipe.