Oven roasted asparagus is simple, easy, and delicious.
It’s also a versatile vegetable you can prepare in a dozen different ways and add to pasta, risotto, or salads. It’s doesn’t take a lot of time, either. Whether you grill it, roast it, steam it or flash-boil it, asparagus is yummy!
Here in Michigan, it’s a spring crop and widely grown. It’s particularly tender when it’s freshly picked.
There are debates in our household about whether it’s better when the shoots are thin or thick. I’ll leave that to your judgment, but *I* prefer thin. Mr. Alexander, though? Not so much. And our child refuses to eat the tips.
Seriously? The tips are the best part! We totally steal them from his plate.
The simplest way to roast asparagus is with olive oil, kosher salt, and fresh ground pepper. That’s it. You can add lemon zest or juice, balsamic vinegar, chopped garlic or other ingredients for flavor, but you don’t need to. Sometimes, simple is the best.
Line a baking sheet with parchment paper or aluminum foil. Drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper. Toss to coat.
Bake for about 15 minutes at 350 degrees, and voila!
Note that if the asparagus shoots are thin, they will cook in a LOT less time. Be sure to check repeatedly so they don’t char or overcook. You can always turn off the oven and prop it open to keep the asparagus warm but not overcooked while you finish the rest of the meal.
Enjoy with a spork!
Oven Roasted Asparagus
Materials
- 1 bunch asparagus
- 2 tbsp extra virgin olive oil
- Kosher salt and fresh ground pepper to taste
Instructions
- Preheat oven to 350°.
- Line a baking sheet with parchment paper or aluminum foil. Spread asparagus over the baking sheet in a single layer.
- Drizzle with olive oil, then sprinkle salt and pepper to taste. Toss to coat.
- Roast for 15 minutes or until cooked, but not charred or limp.
