Ingredients
Scale
- 1 pound (about 450 g) fresh asparagus, trimmed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges (optional)
- 1 tablespoon grated Parmesan or crumbled feta (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil.
- Trim the asparagus by snapping off the woody ends.
- Toss the asparagus in a bowl with olive oil, salt, and pepper until evenly coated.
- Arrange the asparagus in a single layer on the prepared baking sheet.
- Roast in the oven for 10–14 minutes, flipping halfway through.
- Remove from the oven, squeeze lemon juice over the spears if using, and sprinkle with cheese if desired.
Notes
For a deeper roast, broil for the last 1–2 minutes. Use thin oil coating for best results.
- Prep Time: 5 minutes
- Cook Time: 10–14 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: asparagus, roasted vegetables, quick side dish, healthy recipes, vegetarian