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Roasted Asparagus arranged artfully on a white serving platter
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5 from 1 vote

Roasted Asparagus

To roast asparagus, simply toss with olive oil, salt & pepper and bake for 12-15 minutes until tender. Adjust cook time based on the thickness of the stem.
Course: Side Dish
Cuisine: American, Italian, Mediterranean

Ingredients

  • 2 lbs Fresh asparagus (not too skinny)
  • 1 tbs olive oil
  • Salt & Pepper

Instructions

  • Preheat oven to 425°F
  • Begin by trimming the tough ends off the asparagus spears. For a nice presentation, slice the spears on an angle.
    Asparagus being sliced on an angle
  • Place the asparagus on a dish and drizzle with olive oil. Then, sprinkle with kosher salt and freshly cracked pepper. Toss them well to evenly coat the spears.
    Asparagus on a plate and olive oil being drizzled over the asparagus
  • Transfer the seasoned asparagus to a parchment-lined baking sheet, arranging them in a single layer to ensure even cooking. (This is so you leave any excess oil behind on the prep tray)
    Using tinges to move Asparagus from a plate used for seasoning to a parchment lined sheet pan
  • Bake in an oven preheated to 425°F (220°C) for 12-15 minutes, depending on the thickness of the spears. You want them tender and slightly crispy.
  • Optional: For an added touch, garnish with a squeeze of fresh lemon juice or grate some Parmesan cheese on top before serving.