Roasted Asparagus Recipe

A platter of roasted asparagus with a bowl of lemon wedges and a linen napkin beside it

Enjoy perfectly crispy Roasted Asparagus is oven-cooked with olive oil, salt, and black pepper, then sprinkled with fresh lemon juice. This easy side dish is ready in under 20 minutes!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 9

Total Time 19

Servings servings

Calories 55kcal

Author John Kanell

Equipment

Large rimmed baking sheet
Foil or parchment paper, optional

Ingredients

1 bunch of asparagus (about 1 pound, 450g)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh lemon juice

Instructions

Preheat the oven to 425°F.
Trim or break the woody ends of the asparagus. (This should be about 1 to 2 inches off the bottom.)
Place the asparagus on a large, rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss well to coat.
Roast for 9 to 12 minutes for thin to medium-width asparagus until the tips have crisped up and a paring knife inserts easily into the stalks. (For thicker pieces of asparagus, roast for 15 to 20 minutes.)
Drizzle the asparagus with lemon juice and toss to coat. Season with more salt and pepper to taste.

Notes

Toss well. Ensure the asparagus is evenly coated with the olive oil and seasonings before baking for even cooking and flavor throughout.
Spread evenly. Arrange the asparagus in a single layer on the baking sheet before baking. This prevents overcrowding, which creates soggy asparagus, and helps achieve even roasting.
Make it extra crispy. For an extra crispy texture, broil the asparagus for the last 1-2 minutes of cooking time. Be careful not to let the stalks burn.
Serve hot or at room temperature. Serve asparagus as soon as it's done roasting or allow it to cool to room temperature and serve with crudités.

Nutrition

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