Although making Roasted Asparagus might seem intimidating at first, don't worry it's not hard at all! It's as simple as trim, lay on a sheet pan, sprinkle in olive oil and tasty spices, and perhaps throw in a dash of cheese and bake!
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 20 minutesminutes
Servings:4servings
Ingredients
1pounasparagus spears
4tablespoonsolive oil
1teaspoonsalt, or to taste
½teaspooncracked black pepper, to taste, or 1/4 teaspoon pr less if using ground black pepper
2tablespoonsgrated parmesan cheese, optional
1tablespoonfresh squeezed lemon juice, optional
½teaspoongarlic powder, optional
Instructions
Preheat oven to 425 degrees.
Trim the flat ends of the asparagus (I cut off about 1 inch) and discard.
Arrange asparagus on a baking sheet or wide baking dish in a single layer.
Drizzle olive oil over the top, use your fingers to toss the asparagus in the oil to coat. (I just sort of roll the asparagus back and forth a bit to coat it).
Season with salt and pepper (if using garlic powder and/or parmesan cheese, sprinkle over the asparagus now).
Bake for 15-18 minutes, until easily pierced with a fork. Squeeze a bit of fresh lemon juice over the top (if using, completely optional) and serve immediately.
Notes
Asparagus ends do not have to be trimmed, I prefer to trim mine off because I feel they tend to be tough. Pro-tip: drizzle some balsamic glaze/reduction over the asparagus just before serving for a restaurant-quality side dish. Make your own balsamic glaze with my easy recipe, Sheet Pan Honey Balsamic Chicken & Brussels Sprouts, or buy it pre-made on the salad dressing aisle!