Roasted Asparagus
Yield: 4 servings
Calories: 54kcal
I love making roasted asparagus because it’s a quick side dish that brings out the vegetable’s natural sweetness with irresistibly crisp, caramelized edges.
Ingredients
- 1 pound (454 g) asparagus
- 1 tablespoon (15 ml) olive oil
- ¼ teaspoon (1 g) kosher salt
- ⅛ teaspoon black pepper
Instructions
- Heat the Oven – Set the oven rack to the center position and the temperature to 400°F (204ºC).
- Prepare the Asparagus – Rinse the asparagus under cool water, then pat dry with a towel to remove excess surface moisture. Using a knife, trim off the tough, fibrous ends, about 1 to 2 inches from the bottom.
- Season the Asparagus – Line a rimmed baking sheet with foil or parchment for easy cleanup, or leave it unlined for better browning. Place the asparagus in the pan, drizzle with olive oil, and toss to coat evenly. Spread in a single layer, then season with salt and pepper.
- Roast – Cook the asparagus for 5 minutes, and then shake the pan a few times. Continue roasting another 3 to 5 minutes, or until the asparagus is lightly browned on the edges and tender.
Notes
- Storing: Store in an airtight container in the fridge for 3 to 5 days.
- Reheating: Microwave in 15 to 30-second increments until hot.
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg
Recipe Link
Recipe Video