Roasted Asparagus Recipe
Delicious Roasted Asparagus Recipe made with fresh seasonal asparagus spears, olive oil, garlic, salt, pepper, and fresh lemon juice.
Servings: 8 people (as a side)
Preheat oven and prepare asparagus. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Wash the asparagus spears and trim the tough woody ends with a sharp knife or simply snap off (see notes).
Prepare asparagus for baking. Transfer asparagus to your prepared baking sheet and arrange in single layer. Drizzle with olive oil and carefully toss/rub to coat. Sprinkle the asparagus with the minced garlic, salt, and pepper (and red chili flakes, if using) and rub over each spear to evenly spread the garlic among all the asparagus.
Roast. Transfer your baking sheet to the oven and bake for approximately 10-15 minutes. Total time will vary depending on how thick your individual asparagus spears are. They should be easy to pierce with a fork, but not mushy. Some light browning is good for flavor.
Garnish and serve. Remove asparagus from the oven. Sprinkle with fresh parsley and lemon juice, if desired. Serve and enjoy!
Originally published July 1, 2019
- Some asparagus ends are tougher than others. Typically, the light-green to white-colored ends probably to be removed. A good starting point for me is usually about an inch. If you have especially thick asparagus spears with extra-thick ends, you may also use a vegetable peeler to peel away the tough outer layer.
Calories: 44kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 248mg | Fiber: 3g | Sugar: 2g | Vitamin A: 895IU | Vitamin C: 14.4mg | Calcium: 32mg | Iron: 2.5mg