Oven Roasted Asparagus
Fresh asparagus roasted until crisp with garlic, olive oil, and seasoning. Finished off with lemon, it's simple and delicious any night of the week.
Asparagus recipes, Oven Roasted Asparagus, Roasted Asparagus
Salt and freshly ground black pepper
The zest of ½ medium lemon
Preheat the oven to 400ºF/200ºC and line a large, rimmed baking sheet with nonstick foil for easy cleanup.
Place the trimmed asparagus in a bowl and drizzle with the olive oil, add the sliced garlic and salt and pepper. Toss to coat and arrange the spears in a single layer on the prepared pan.
Bake just until the base of the asparagus is fork-tender. Very thin asparagus, as I used, will take as little as 10 minutes, whereas thicker asparagus will need up to 20 minutes.
Transfer the roasted asparagus to a serving platter and drizzle with the lemon juice and zest.
Roasted asparagus is best served fresh out of the oven, but it will keep at room temperature for up to an hour or three days in the refrigerator (just gently reheat before serving).
Dry your Asparagus well after washing.
The drier they are, the crispier they’ll be.
Be sure to taste and season well
Don’t skimp on the oil
(even if it seems like a lot), season well, and make sure your oven is hot before adding the Asparagus
For crispy results:
If you want a crisper result, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides.
Short on time?
Make this dish even quicker by skipping the fresh garlic and replace it with garlic powder or you can do it simply with just olive oil, salt, and pepper.
Be sure to use a big enough pan.
Overcrowding the pan will cause steaming instead of roasting.
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