Description
Simple and delicious roasted asparagus, perfectly tender-crisp and seasoned with olive oil, salt, and pepper. Optional additions like garlic, lemon juice, Parmesan cheese, and red pepper flakes elevate this easy side dish.
Ingredients
Scale
- 1 pound fresh asparagus, thick spears preferred
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 1 clove garlic, minced (optional)
- 1 tablespoon lemon juice, freshly squeezed (optional)
- ¼ cup grated Parmesan cheese (optional)
- Red pepper flakes, to taste (optional)
Instructions
- Wash the asparagus thoroughly. Rinse the asparagus spears under cold running water to remove any dirt or grit. Pay special attention to the tips, as they can sometimes trap debris.
- Snap off the tough ends. Hold each asparagus spear near the base and gently bend it. The spear will naturally snap at the point where it becomes tough and woody. Discard the tough ends. Alternatively, you can cut the ends off with a knife, but snapping ensures you remove only the inedible part.
- Dry the asparagus. After washing and snapping, pat the asparagus spears dry with paper towels. This is crucial for achieving a good roast, as excess moisture will steam the asparagus instead of allowing it to caramelize.
- Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before placing the asparagus inside. This ensures even cooking and optimal caramelization.
- Prepare the seasoning mixture. In a medium bowl, whisk together the olive oil, kosher salt, and black pepper. If you’re using garlic, add the minced garlic to the bowl as well. The olive oil helps the asparagus roast evenly and adds flavor, while the salt and pepper enhance the natural taste of the vegetable.
- Toss the asparagus with the seasoning. Place the dried asparagus spears in the bowl with the seasoning mixture. Toss them gently but thoroughly to ensure that each spear is evenly coated with the oil and spices. You can also do this directly on the baking sheet.
- Arrange the asparagus on a baking sheet. Spread the seasoned asparagus spears in a single layer on a baking sheet. Avoid overcrowding the pan, as this will cause the asparagus to steam instead of roast. If necessary, use two baking sheets.
- Roast the asparagus. Place the baking sheet in the preheated oven and roast for 10-15 minutes, or until the asparagus is tender-crisp and slightly browned. The exact cooking time will depend on the thickness of the asparagus spears and your oven. Check the asparagus after 10 minutes and continue roasting until it reaches your desired level of doneness. I like mine with a little bit of bite!
- Check for doneness. To check if the asparagus is done, pierce a spear with a fork. It should be tender but still have a slight resistance. The tips should be slightly browned and crispy.
- Add lemon juice (optional). Once the asparagus is roasted, remove it from the oven and drizzle it with fresh lemon juice. The lemon juice adds a bright, acidic flavor that complements the asparagus perfectly.
- Sprinkle with Parmesan cheese (optional). If you’re using Parmesan cheese, sprinkle it over the hot asparagus while it’s still on the baking sheet. The heat will melt the cheese slightly, creating a delicious and savory topping.
- Add red pepper flakes (optional). For a touch of heat, sprinkle a pinch of red pepper flakes over the roasted asparagus.
- Serve immediately. Roasted asparagus is best served immediately while it’s still hot and crispy.
- Garnish (optional). You can garnish the roasted asparagus with a sprinkle of fresh herbs, such as parsley or chives, for added flavor and visual appeal.
- Enjoy! Serve the roasted asparagus as a side dish with your favorite main course. It pairs well with grilled chicken, fish, steak, or pasta. It’s also delicious on its own as a healthy and flavorful snack.
Notes
- Choose asparagus spears that are similar in thickness for even cooking.
- Don’t overcook the asparagus; aim for tender-crisp.
- Roasting at high heat helps caramelize and develop flavor.
- Avoid overcrowding the pan to prevent steaming.
- Experiment with different seasonings like garlic powder, onion powder, or paprika.
- Drizzle with balsamic glaze for a sweet and tangy flavor.
- Top with a fried egg for a complete meal.
- Storage: Store leftover roasted asparagus in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. Microwave reheating may result in a slightly soggy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes