How to Roast Asparagus
A simple method for roasting asparagus in the oven. The garlic adds an aromatic flavor, while the higher oven temperature cooks the asparagus quicker, meaning you will be able to enjoy your veggies sooner rather than later. The asparagus is so good for you, a shaving of Parmesan or any of your favorite cheese is definitely required!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
- 2 pounds asparagus fibrous ends trimmed (see notes)
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon fresh lemon juice from 1 lemon
- Salt and freshly ground black pepper
- Parmesan cheese for serving, optional
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Arrange asparagus in a single layer. Drizzle with olive oil, garlic, lemon zest, lemon juice, and toss to coat. Season to taste with salt and pepper.
Roast until asparagus is browned in spots but is still bright green and tender-crips, about 10 to 12 minutes. Do not overcook.
- To remove the tough, fibrous inedible portion of each spear, you can cut it with a knife or bend it until it snaps. The asparagus will break precisely where the tender part ends and the tough part begins.
- If the skin seems thick and tough, use a vegetable peeler or paring knife to peel the stalk to within about 2 inches of the tip.
- To add cheese, shave 1-2 ounces Parmesan, pecorino romano, Asiago, or dry Jack cheese with a vegetable peeler and sprinkle over roasted asparagus.