Roasted Asparagus

Roasted Asparagus

Roasting is one of the best ways to enhance both the color and flavor of an item.  In this case, just a little time and olive oil brings out the crisp crunch and sharp green of asparagus spears.  These roasted asparagus spears can be served in their own right, or can serve as an integral part of mushroom and asparagus risotto!

Roasted Asparagus

PREP TIME: 5 minutes
COOK TIME: 10 minutes
YIELD: Serves 4

1 pound asparagus spears
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1 teaspoon lemon juice

Roasted Asparagus


1.  Preheat the oven to 425 degrees.  Line a baking sheet with foil.

2.  Wash and dry the asparagus.  Break the tough ends off the asparagus and discard.  Lay the asparagus on the foil, and drizzle with the oil.  Sprinkle the garlic, salt, and pepper over the spears.  Roll the asparagus back and forth to ensure they are evenly coated with the oil, garlic, salt, and pepper.

3.  Spread the spears evenly along the baking sheet, to ensure they are not on top of one another.  Bake for 8 to 10 minutes, or until just starting to brown.  Sprinkle with lemon juice, then serve! . . . or reserve for risotto!


4 responses to “Roasted Asparagus

  1. I haven’t met a roasted veggie that I don’t like, but roasted asparagus, cauliflower, and brussel sprouts rank among my very favorites! Deeeeelish!

  2. Brussel sprouts, huh? Does roasting them make them taste like sweet potatoes??

  3. Don’t you worry — I’ll make a believer out of you! 😉

  4. I found this recipe through Gojee and tried it last night. Possibly the best preparation for asparagus I’ve ever attempted, and hands down the easiest!

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