Description
Perfectly tender roasted asparagus with crispy tips, seasoned simply with olive oil, salt, and pepper, and brightened with lemon zest. A quick and elegant side dish that brings out the best in this springtime favorite.
Ingredients
Scale
- 1 bunch fresh asparagus (about 1 pound)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Zest from 1/2 lemon (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash asparagus, pat dry, and snap off woody ends.
- Toss asparagus in olive oil, salt, pepper, and optional garlic powder or lemon zest.
- Spread asparagus in a single layer on the baking sheet.
- Roast for 12 to 15 minutes until tender and lightly crisped on the edges.
- Remove from oven and optionally garnish with more lemon zest or parmesan.
- Serve warm and enjoy.
Notes
- Choose medium-thick spears for best texture.
- Don’t overcrowd the pan to ensure roasting, not steaming.
- Add toppings like parmesan or fresh herbs after roasting.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 80
- Sugar: 2g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted asparagus, easy side dish, oven roasted vegetables, spring recipes