Roasted Asparagus Recipe
A straightforward and wholesome side dish, this oven-roasted asparagus yields perfectly tender spears with minimal effort and a brief cook time. It’s a healthy addition to any meal, ready in under 20 minutes.
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Ingredients
- 1/4 teaspoon sea salt
- 1 pound asparagus tough ends trimmed
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder optional
Instructions
- Set the oven to preheat at 400°F (204°C), and optionally, line a baking sheet with foil.
- Place the trimmed asparagus spears on the prepared baking sheet in a single, even layer, aligning them in the same direction.
- Drizzle the olive oil evenly over the asparagus. Season with sea salt, black pepper, and garlic powder if using.
- Using your hands or kitchen tongs, gently toss and turn the asparagus to ensure each spear is uniformly coated with the oil and seasoning. Re-spread into a single layer.
- Roast in the oven until spears reach a crisp-tender texture: allow 8–11 minutes for thinner stalks, 12–15 minutes for medium ones, and 16–20 minutes for thicker asparagus. Cooking time will vary depending on thickness.
Notes
Serving size: Approximately 1/4 pound per person (1/4 of the total recipe).
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. While reheating can compromise the texture, the asparagus remains edible. Avoid freezing to prevent mushiness.
Reheating: Best served cold or at room temperature. If reheating is necessary, use the oven briefly. Avoid microwave reheating to preserve texture. Ideal for repurposing in salads.