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 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Side Dish
Cuisine: American
Keyword: #asparagus, #roastedasparagus
Servings: 5 servings
Calories: 37kcal
Cost: $12
- 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
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).