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Oven-Roasted Asparagus

Asparagus may be small, but they are mighty…and if you follow the recipe, they are mighty good too!
Course Side Dish

Ingredients
  

  • 12-16 ounces fresh asparagus (as thin as a pencil)
  • 1–2 Tbsp olive oil
  • 2 garlic cloves finely minced- using a garlic press is ideal
  • salt and pepper to taste
  • 1 Tbsp lemon zest
  • A squeeze of lemon juice (after roasting the asparagus)

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit
  • Trim asparagus as so: Hold one spear of asparagus in your hands toward the end that was cut, and with your hands, bend until it snaps. The point where it naturally breaks will leave you with tender portions to enjoy while you can dispose of the rough ends that aren't so appealing. Laying that one next to the others, cut the remaining spears to match this length, and you will have perfectly soft stems.
  • Toss your trimmed asparagus in a bowl with the garlic, olive oil, lemon zest, salt, and pepper.
  • Place the spears in a single layer on a parchment-lined sheet pan.
  • Roast them until just tender, about 15-25 minutes, depending on size and thickness, tossing about halfway through. If they are losing their vibrant green color, you might be overcooking them.
  • Once they have been roasted to tender perfection, squeeze lemon juice over them and give them another good toss. Taste for salt, adding more if needed.
  • Place in a serving dish and garnish with any of the optional embellishments.
Tried this recipe?Let us know how it was!