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Roasted Baked Asparagus With Olive Oil

A fast, healthy, and delicious side dish featuring roasted asparagus, enhanced with olive oil and seasoned to perfection.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh asparagus, trimmed Look for firm, bright green stalks with closed tips.
  • 2 tablespoons extra virgin olive oil Provides flavor and helps with browning.
  • 1/2 teaspoon fine sea salt Adjust to taste.
  • 1/4 teaspoon freshly ground black pepper Adjust to taste.
  • 1 medium lemon, cut into wedges Optional, for serving.
  • 1 tablespoon grated Parmesan or crumbled feta Optional, for serving.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and prepare a rimmed baking sheet lined with foil for easy clean-up.
  2. Trim the woody ends of the asparagus by bending one spear near the base to find where it snaps, then cut the rest to match.
  3. In a bowl or on the baking sheet, toss the asparagus with olive oil, salt, and pepper to ensure even coating.
  4. Spread the asparagus in a single layer on the baking sheet, ensuring they do not touch to prevent steaming.
Cooking
  1. Roast in the oven for 10–14 minutes, depending on the thickness of the spears, flipping halfway for even cooking.
  2. When the asparagus is done, it should have golden-brown tips and tender stalks. Optional: squeeze lemon over the top and sprinkle with cheese.
  3. For a deeper roast, broil for the last 1-2 minutes while closely monitoring to prevent burning.

Notes

Serve as a side with various dishes, adjust seasonings as preferred, and use common pantry ingredients for simplicity. Best served fresh but can be stored in an airtight container in the fridge for up to 3 days.