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Roasted Baked Asparagus With Olive Oil

A simple, fast, and healthy dish that highlights the natural flavor of asparagus through roasting with olive oil.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Asparagus Preparation
  • 1 pound fresh asparagus Choose firm, straight stalks with closed tight tips.
  • 1.5-2 tablespoons extra virgin olive oil Can substitute with avocado oil or light olive oil.
  • 0.5 teaspoon fine sea salt Adjust to taste.
  • 0.25 teaspoon black pepper Use freshly ground for best flavor.
  • 1 each lemon Zested and cut into wedges for serving.
  • 1 clove garlic Optional, thinly sliced or minced.
  • 2 tablespoons grated Parmesan or breadcrumbs Optional for topping, add in the last few minutes.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse asparagus under cold water and pat dry with a towel.
Trim the ends
  1. Hold one stalk and bend until it snaps to determine the trimming point. Remove about 1–2 inches from the other stalks.
Oil and season
  1. Place asparagus on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
  2. Spread in a single layer with space between each spear.
Roast
  1. Put the tray in the preheated oven and roast for 10–15 minutes, depending on thickness.
  2. Shake the pan halfway through for even browning.
Finish and add toppings
  1. In the last 2–3 minutes, add Parmesan or breadcrumbs if using.
  2. After removing from the oven, zest the lemon over the asparagus and squeeze wedges for juice.
Taste and serve
  1. Taste an asparagus spear for tenderness. If too hard, return to oven for 1–2 more minutes.

Notes

Store in the fridge for up to 3–4 days or freeze for up to 2 months. Reheat in the oven at 375°F for best results.