Print Recipe
Roasted Asparagus
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
Roasted Asparagus
Prep Time 10 minutes
Cook Time 12 minutes
Servings
pounds
Prep Time 10 minutes
Cook Time 12 minutes
Servings
pounds
Roasted Asparagus
Instructions
  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).