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Roasted Asparagus
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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
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 2 pounds


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


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