Ever plan the perfect main dish, but get stuck on what to serve with it? May I present to you, your next go-to side: Simple Roasted Asparagus.
Asparagus is pretty affordable, especially when it’s in season (Spring).
It’s easy to prep and doesn’t take much time to cook.
And this particular recipe is uncomplicated, straightforward and pretty hands-off.
(Check, check and check)
Oh hey, and it’s good for you.
Key Ingredients
- Asparagus – To state the obvious…you’ll need asparagus (contain your shock). Look for bunches that contain spears of relatively equal size. For more info on asparagus, check out my Asparagus Tips post here!
- Oil – Olive, Canola, Vegetable Blend…any mild flavored vegetable oil will work here
The Process
The process here is simple:
Prep the asparagus, coat with oil, salt and pepper and roast until tender. Hit with lemon juice before serving, and enjoy!
I love to use this dish to balance out a more complicated entrée. When I’m making a main dish that is laborious and needs a lot of energy and attention, bringing in a simpler side dish helps me save time and precious kitchen sanity.
Simple Roasted Asparagus
Equipment
- sheet pan
Ingredients
- 1 bunch fresh asparagus about 1 pound
- 2 Tbsp olive oil
- ¼ tsp salt
- ⅛ tsp black pepper ground
- 1 lemon cut in half, any visible seeds removed
Instructions
- Preheat oven to 425°F.
- Rinse asparagus under cool running water. Trim the ends off at least ½" from the bottom of the spear. (Alternatively, you can hold each spear at each end and bend it – it will snap at the appropriate spot.) Discard the ends.
- Arrange rinsed and trimmed asparagus on a baking sheet in a single layer.
- Drizzle asparagus with olive oil, then sprinkle with salt and pepper. Using your hands, a spatula or tongs, toss the asparagus to evenly coat each spear.
- Place the sheet pan in the oven and roast until tender:9-12min for thinner spears (like a skinny, #2 pencil)12-15min for thicker spears (like a Sharpie, or your thumb)You can test for doneness by gently piercing the thickest portion of the spear with a fork. It should be tender-crisp, but not mushy.
- Once the asparagus has cooked through, remove it from the oven and drizzle with fresh lemon juice.
- Serve immediately.
Notes
Recipe Notes:
- What can I serve this with? Simple Roasted Asparagus pairs well with steaks, chicken, seafood, pork, and casseroles. It’s also a great way to jazz up a green bean or steamed broccoli routine.
- How long will this recipe keep? This is best enjoyed immediately, but will last 2-3 days in the fridge. Reheat gently.
- What about white or purple asparagus? You might be able to apply this recipe to those varieties, however, I have never tried that so I can’t speak to whether or not I think it works. If you have tried it, I’d love to hear about it!
- Can I use frozen or canned asparagus? No – those products would not work well here.
