Oven Roasted Asparagus
Oven Roasted Asparagus comes out crisp-tender with lightly browned tips in about 20 minutes. Olive oil, salt, and pepper are all it takes for a simple green side that goes with any main.
Servings: 4 servings
Ingredients
- 1 pound asparagus woody ends trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon cut into wedges
Instructions
- Preheat oven to 400°F.
- Rinse the asparagus and pat completely dry. Snap or cut off the woody ends.
- Spread the asparagus on a large baking sheet in a single layer. Drizzle with olive oil and toss to coat, then sprinkle with salt and pepper.
- Roast for 10 to 20 minutes depending on thickness, until the spears are bright green and crisp-tender.
- Serve immediately with lemon wedges.
Notes
- Timing by thickness: pencil-thin spears about 10 minutes, medium 12 to 15, thick 18 to 20. Check at the low end of the range.
- Single layer, always. Crowding steams the asparagus instead of roasting it. Use two pans for a double batch.
- Dry the spears well after rinsing. Surface water keeps them from browning.
- Crisp-tender means bright green, a fork goes in with slight resistance, and the spear does not droop when lifted from the middle.
- For more browning, roast thick spears at 425°F and shave a few minutes off the time.
- Serving size: about a third of a pound per person. One pound serves 3 to 4 as a side.
- Storage: refrigerate up to 3 to 4 days. Reheat on a sheet pan at 300°F for 5 to 7 minutes.
- Dress it up with grated Parmesan or a drizzle of balsamic right before serving.
Nutrition
Calories: 93kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 294mg | Potassium: 268mg | Fiber: 3g | Sugar: 3g | Vitamin A: 864IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 3mg
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