This Roasted Asparagus recipe is a quick, easy side that pairs well with any protein, and is delicious hot or at room temperature.
To keep asparagus fresh after purchasing, trim a half-inch from the stems, and arrange in a glass filled with an inch of water and refrigerate until ready to use. Think of it as a green bouquet for your refrigerator!
Roasted Asparagus Recipe
| 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. | |
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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. |
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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. |
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Drizzle over asparagus. | Finishing with extra-virgin olive oil adds a fresh layer of flavor. |
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