Roasted Asparagus
Recipe from Two Peas and Their Pod
Roasting asparagus brings out the best flavor and it's so easy! This simple vegetable side dish goes great with any meal.
Servings: 4
Calories: 58kcal
Ingredients
- 1 pound asparagus spears
- 1 to 2 tablespoons olive oil
- Kosher salt and black pepper, to taste
- Optional seasonings and/or garnishes: balsamic vinegar, fresh lemon juice, Parmesan cheese, toasted chopped nuts, freshly chopped herbs
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
- Use a sharp knife to cut off the woody ends of the asparagus. Alternatively, you can snap them off. They will bend and snap in the right place. Discard the ends.
- Place the asparagus spears on the large baking sheet and drizzle with olive oil. Season with salt and pepper. Toss until the spears are coated. Arrange the asparagus in a single layer on the pan.
- Place the pan in the oven and roast for 9 to 15 minutes, or until tender but still slightly crisp. The time will depend on the size of your asparagus spears. Thin spears won’t take as long as thick spears, check early to be safe.
- Transfer the asparagus to a serving platter and add additional seasonings and/or garnishes, if desired. Some of my favorites include: a drizzle of balsamic vinegar, fresh lemon juice, freshly grated Parmesan cheese, toasted nuts, or fresh herbs. See the post for tips. Serve Immediately.
Notes
Check the asparagus early. The roasting time will vary depending on your oven and how thick the asparagus spears are.
See the post for flavor variations!
Nutrition
Calories: 58kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Sodium: 3mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 6.4mg | Calcium: 27mg | Iron: 2.4mg