Roasted Asparagus

Roasted asparagus cooks in just a few minutes at high heat, giving you bright green spears with lightly browned tips and a crisp-tender texture. Finish it with kosher salt and fresh lemon juice for an easy side dish that pairs with everything from grilled meats to pasta and seafood.

Prep Time10

Cook Time5

Total Time15

Course: Side Dishes

Cuisine: American

Keyword: roasted asparagus

Servings: servings

Ingredients

2 pounds asparagus
4 tablespoons avocado oil or olive oil
Kosher salt
½ lemon cut in quarters for squeezing

Instructions

Preheat the oven to 500 degrees F.
Break off the tough ends of the asparagus and discard, place the asparagus stalks in a zip-top bag and add the oil. Gently, roll the asparagus around to coat evenly.
Spread the asparagus spears in a single layer, on a baking sheet. Transfer to the upper rack of the oven and roast the asparagus for 5 to 10 minutes depending on your desired doneness.
Remove the asparagus from the oven and transfer to a serving plate. They will be bright green, tender and crisp if you cook them for 5 minutes (our favorite). If you cook them much longer, they will get soft and loose some of their bright green color.
Sprinkle with salt and squeeze lemon juice over them. Garnish with the lemon slices.

Notes

Choose the right asparagus: Medium to thick spears roast best because they have enough moisture to brown without drying out.

Roast in a single layer: Leave a little space between the spears so they roast instead of steam.

Check early: Thin asparagus may be done in as little as 5 minutes. Start checking early to avoid overcooking.

Finish with lemon: Add the lemon juice after roasting to keep the flavor bright and fresh.

Store leftovers: Refrigerate leftover roasted asparagus in an airtight container for up to 3 days. Reheat briefly in a hot oven or skillet, or enjoy it chilled in salads.

Nutrition