Roasted Asparagus Recipe-Confident in the Kitchen-Jean Miller

Roasted Asparagus

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Welcome » Roasted Asparagus

Roasted Asparagus is a quick, easy side. To keep asparagus fresh after purchasing, trim a half-inch from the stems and arrange in a glass filled with an inch of water. Refrigerate until ready to use. Think of it as a green bouquet for your refrigerator!

Roasted Asparagus Recipe

  • Servings: 8
  • Calories per: 40
  • Active Time: 15 min
  • Total Time: 15 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  Center an oven rack; preheat to 400°F Convection (verify with an oven thermometer). Meanwhile… Internal oven thermostats are often improperly calibrated.
  • 1 pound asparagus spears
Trim off fibrous ends of asparagus (the lower 1-2 inches). Rinse under cool running water, dry with a paper towel; add to a half sheet pan. The fibrous part is quite unpalatable.
  • 1 tablespoon olive oil
  • 1/2 teaspoon roughly ground black pepper
  • 1/4 teaspoon fine sea salt
Drizzle/distribute evenly over spears. Roll back and forth with your fingertips until every inch is coated, giving special attention to the tips. Roast just until fork tender (~9 minutes). Regular olive oil is sufficient here; heat destroys and wastes the subtle flavors of expensive extra-virgin.
  • 1-2 teaspoons extra-virgin olive oil
Drizzle over asparagus.  Finishing with extra-virgin olive oil adds a fresh layer of flavor.

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