Roasted Asparagus

Roasted Asparagus is a well-seasoned side dish with a pleasant flavor.

Quick and easy to make with a few ingredients.

Pairs well with my Roasted Spatchcock Herb Chicken.

SEASONINGS

Olive oil, coarse kosher salt and coarse ground black pepper.

PREPARE ASPARAGUS

Cut or snap off thick bottom of each spear. 

Some spears will be thick while others will be thin. 

Thin spears will roast in 9 to 10 minutes. 

Thick ones will roast in 10 to 12 minutes.  

Thoroughly rinse spears in warm water.  Pat dry with paper towels. 

HOW TO SEASON ASPARAGUS BEFORE ROASTING

Preheat oven to 400 degrees.

Arrange asparagus spears in a single layer in a large, ungreased baking pan.

Lightly drizzle with olive oil.   Too much will cause them to become mushy in the oven.  

Sprinkle on preferred amounts of coarse ground black pepper and kosher salt (or use regular salt).

SERVING SUGGESTION

Roasted Asparagus served with fresh lemon slices.

ENJOY!

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Roasted Asparagus

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Roasted Asparagus is a well-seasoned side dish that tastes good. Quick and easy to make with a few ingredients. Pairs well with my Roasted Spatchcock Herb Chicken. Recipe and photography by Beverly Davis for CornbreadMillionaire.com

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 5 servings

Course: Side Dish

Cuisine: American

Calories: 37

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 pounds fresh asparagus
• olive oil for drizzling
• kosher salt or regular salt
• coarse ground black pepper
• 12 each fresh lemon wedges (optional) for garnish

Method

 

1. Preheat oven to 400 degrees.
2. Cut or snap off thick bottom of each spear.
3. Gently rinse spears in warm water. Pat dry with paper towels.
4. Arrange spears in a single layer in a large ungreased baking pan.
5. Lightly drizzle with olive oil. Too much will make the spears mushy.
6. Season with preferred amounts of coarse ground black pepper and kosher salt (or use regular salt).
7. Place in oven for 10 minutes. Carefully remove pan. Spears with thin stems will roast faster. Check for desired tenderness and remove.
8. Return spears with thick bottoms to oven. Roast 2 to 3 more minutes. Will get mushy if left in oven too long.
9. Serve hot. Garnish with fresh lemon slices (optional).

Nutrition

Serving: 1servingCalories: 37kcalCarbohydrates: 7gProtein: 4gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gSodium: 4mgPotassium: 370mgFiber: 4gSugar: 3gVitamin A: 1372IUVitamin C: 11mgCalcium: 44mgIron: 4mg

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