Roasted Asparagus Oven (Print Version)
# Ingredients:
→ Key Items
01 -
2 tablespoons olive oil (extra virgin)
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1/2 teaspoon ground black pepper
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1/2 teaspoon salt
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2 pounds asparagus, fresh
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3 big garlic cloves, chopped fine
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Grated Parmesan cheese, optional, for sprinkling
# Instructions:
01 -
Set your oven to 425°F and let it heat up. Rinse the asparagus in cool water, then pat them dry nice and thoroughly with a towel.
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Break off one asparagus base to see where it naturally snaps. Use it as a guide to trim the rest to an equal size—usually removing about 2 inches of the tough, fibrous part with a knife.
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Lay asparagus spears out, not overlapping, on a baking sheet with edges. Drizzle the olive oil, toss in the chopped garlic, and sprinkle some salt and pepper. Use tongs to coat everything evenly, then make sure the spears stay spread apart.
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Slide the tray into the oven and roast for 12 minutes. The asparagus should be bright green and tender, but still a little firm to bite. If chewy, let it bake longer. If it's soft and soggy, it's overdone.
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Pull from the oven and, if you like, sprinkle with Parmesan cheese before plating. Serve while warm.
# Notes:
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Leave some space between asparagus on the baking sheet—crowding causes steaming instead of roasting.
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Cover leftovers and keep in the fridge. They can last up to two days.
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This doesn’t freeze well, so don’t freeze the leftovers.