Description
A simple and delicious roasted asparagus recipe that highlights fresh asparagus tossed with olive oil, garlic, and optional lemon and Parmesan for extra flavor. Perfectly tender with slightly crispy tips, this versatile side dish pairs well with a variety of meals.
Ingredients
Scale
Asparagus
- 1 lb fresh asparagus
Seasoning
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
Optional Additions
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated Parmesan cheese
Instructions
- Prepare the Asparagus: Preheat your oven to 400°F (200°C). Rinse the asparagus under cold water and dry thoroughly with paper towels. Trim the tough ends by snapping or cutting off the bottom 1-2 inches to ensure tender results.
- Season the Asparagus: Arrange the asparagus spears in a single layer on a baking sheet. Drizzle with olive oil, then sprinkle the minced garlic, salt, and pepper evenly over them. Toss gently to coat all spears evenly with the oil and seasoning.
- Roast the Asparagus: Place the baking sheet in the preheated oven and roast for 12-15 minutes. Cooking time depends on the thickness of the asparagus; check at 10 minutes to avoid overcooking. The asparagus should be tender and have slightly crispy tips when done.
- Finish the Dish: Remove the asparagus from the oven. Optionally, drizzle with fresh lemon juice, sprinkle with lemon zest, and/or top with grated Parmesan cheese to add brightness and depth of flavor.
- Serve: Serve the roasted asparagus warm as a delicious and healthy side dish alongside your favorite main courses.
Notes
- Adjust cooking time depending on the thickness of the asparagus stalks for best texture.
- Lemon zest and Parmesan cheese are optional but add wonderful flavor and freshness.
- For a vegan option, omit the Parmesan cheese.
- Leftover roasted asparagus can be stored in an airtight container in the refrigerator for up to 3 days.
