Roasted Asparagus Recipe
Enjoy perfectly crispy Roasted Asparagus is oven-cooked with olive oil, salt, and black pepper, then sprinkled with fresh lemon juice. This easy side dish is ready in under 20 minutes!
Servings 4 servings
Calories 55kcal
Equipment
- Large rimmed baking sheet
- Foil or parchment paper, optional
Ingredients
- 1 bunch of asparagus (about 1 pound, 450g)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425°F.
- Trim or break the woody ends of the asparagus. (This should be about 1 to 2 inches off the bottom.)
- Place the asparagus on a large, rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss well to coat.
- Roast for 9 to 12 minutes for thin to medium-width asparagus until the tips have crisped up and a paring knife inserts easily into the stalks. (For thicker pieces of asparagus, roast for 15 to 20 minutes.)
- Drizzle the asparagus with lemon juice and toss to coat. Season with more salt and pepper to taste.
Notes
- Toss well. Ensure the asparagus is evenly coated with the olive oil and seasonings before baking for even cooking and flavor throughout.
- Spread evenly. Arrange the asparagus in a single layer on the baking sheet before baking. This prevents overcrowding, which creates soggy asparagus, and helps achieve even roasting.
- Make it extra crispy. For an extra crispy texture, broil the asparagus for the last 1-2 minutes of cooking time. Be careful not to let the stalks burn.
- Serve hot or at room temperature. Serve asparagus as soon as it's done roasting or allow it to cool to room temperature and serve with crudités.
Nutrition
Calories: 55kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 851IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg