Perfect Roasted Asparagus
Learn how to make perfect roasted asparagus with olive oil, salt, and pepper. This easy 20-minute recipe creates tender-crisp asparagus with delicious caramelized edges.
Equipment
- oven
- baking sheet
- mixing bowl
- knife
- cutting board
- measuring spoons
Ingredients
- 1 pound fresh asparagus spears
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. If desired, line a large baking sheet with parchment paper for easier cleanup.
- Rinse the asparagus spears thoroughly under cold water, then pat them completely dry with paper towels. To trim, hold one asparagus spear near its base and bend it until the woody end naturally snaps off. Use this trimmed spear as a guide to cut the ends off the remaining asparagus spears.
- In a large bowl, drizzle the prepared asparagus with 2 tablespoons of olive oil. Toss well to ensure that each spear is lightly and evenly coated.
- Sprinkle 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper over the asparagus in the bowl. Toss again until the seasonings are thoroughly and evenly distributed.
- Arrange the seasoned asparagus in a single layer on the prepared baking sheet. It is crucial to avoid overcrowding the pan; if necessary, use two baking sheets to ensure the asparagus roasts evenly instead of steaming.
- Roast in the preheated oven for 10 to 15 minutes, or until the asparagus is tender-crisp and slightly browned in spots. The exact cooking time will vary depending on the thickness of your asparagus spears; thinner spears will cook more quickly.
- Carefully remove the baking sheet from the oven. Serve the roasted asparagus immediately as a vibrant and flavorful side dish.
Notes
Thinner asparagus spears will cook more quickly. Avoid overcrowding the pan to ensure roasting instead of steaming.