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.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this delicious recipe.
All comments are my own.
Olive oil, coarse kosher salt and coarse ground black pepper.
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. The 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).
Serve with fresh lemon slices.