Description
This simple and delicious roasted asparagus recipe features fresh asparagus spears tossed with extra virgin olive oil, garlic, salt, and pepper, then roasted to perfection until tender with a slight char. Optionally finished with a splash of lemon juice and freshly grated parmesan, it makes an ideal healthy side dish.
Ingredients
Scale
Main Ingredients
- 500 g asparagus (1 lb, about 3 standard bunches)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove, finely minced
Optional Finishes
- 2 tbsp lemon juice
- 2 tbsp freshly grated parmesan
Instructions
- Preheat the Oven: Set your oven to 220°C (430°F) or 200°C (fan-forced).
- Prepare Asparagus: Snap off the woody ends of the asparagus; they will naturally break at the right point for optimal tenderness.
- Toss Ingredients: Place asparagus on a baking tray. Drizzle with extra virgin olive oil, then sprinkle with salt, pepper, and minced garlic. Toss everything to coat evenly and spread out in a single layer.
- Roast Asparagus: Roast in the oven for 7 minutes, or 10 to 12 minutes for very thick stalks. Monitor closely to ensure the ends get a little color but the spears don’t become wrinkly or overcooked.
- Remove and Finish: Take asparagus out of the oven once cooked through with slight browning. Toss with lemon juice if desired, transfer to a serving platter, and grate parmesan over the top if using. Serve immediately.
Notes
- Use fresh, firm asparagus for best results.
- Thicker asparagus stalks need longer roasting times to cook through.
- Do not overcook; asparagus should remain slightly crisp with a slight char.
- Flavored finishes like lemon juice and parmesan are optional but add brightness and richness.
- Can be served warm or at room temperature as a side dish.
Nutrition
- Serving Size: 125 g
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
