Roasted Asparagus
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!
Servings: 4 servings
Ingredients
- 1 poun asparagus spears
- 4 tablespoons olive oil
- 1 teaspoon salt or to taste
- ½ teaspoon cracked black pepper to taste, or 1/4 teaspoon pr less if using ground black pepper
- 2 tablespoons grated parmesan cheese optional
- 1 tablespoon fresh squeezed lemon juice optional
- ½ teaspoon garlic 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!
Nutrition
Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 620mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
