This roasted asparagus recipe is asparagus roasted until the tips crisp. It is not creamed asparagus or a stir-fry.
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Roasted Asparagus
- Total Time: 17 minutes
- Yield: 4 servings 1x
Description
Roasted Asparagus. From Olivia.
Ingredients
Scale
- 1 pound (450g) asparagus, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Black pepper
- 1 teaspoon lemon juice
Instructions
- Heat the oven to 425°F (220°C).
- Toss the asparagus with oil, salt, and pepper on a sheet.
- Roast 10 to 14 minutes, until the stalks are tender and the tips are browned.
- Finish with lemon juice.
Notes
Thick spears need a couple more minutes than thin ones. Do not mix sizes on one pan if you can help it.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Oil
A light coat. A puddle of oil fries the tips.
Salt
Before the oven so it sticks.
Lemon
After. Acid on the pan slows browning.
Serve
Hot. Roasted asparagus goes dull as it sits.
Nutrition (estimated)
About 80 calories per serving. Estimate only, not a lab test.
FAQ
Trim?
Snap off the woody ends or cut an inch off the bottom.
Grill?
Yes, over direct heat, turning once, about 6 minutes.
Parmesan?
A spoon after roasting. In the oven it burns.
Mushy?
The oven was too cool or the pan was crowded.