Roasted Asparagus
To make Roasted Asparagus, coat the vegetables lightly, roast them hot enough to brown the edges, and finish them while they are still hot and willing. This lands because the oven gets enough heat to roast instead of politely steaming.
This roasted asparagus coats the spears lightly, then roasts them hot enough to brown the edges while the middle stays a little crisp. It's a simple side that takes almost no effort.
It's a good side dish for a weeknight dinner or a special occasion. Don't overcook it — pull it while the spears still have a slight snap.
Ingredients
- 1 1/2 pounds asparagus
- 2 tablespoons olive oil
- 1 tablespoon garlic
- 1/2 cup lemon
- 1/2 teaspoon black pepper
Instructions
- 1Heat the oven to 425°F and line a sheet pan.
- 2Toss the asparagus with oil, garlic, and the seasonings until evenly coated.
- 3Spread everything into one layer with some breathing room.
- 4Roast until browned around the edges and tender in the center, flipping once halfway if needed.
- 5Finish with the lemon while still hot.
Pro Tips
- Crowding kills roasting faster than almost anything.
- A hot oven matters more than fancy seasoning.
- Finish with acid or cheese only after the roasting is done.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days and reheat in a hot oven.
Make Ahead
Cut the vegetables ahead and roast just before serving.
Frequently Asked Questions
Can I make Roasted Asparagus ahead of time?
Yes. Cut the vegetables ahead and roast just before serving.
How do I store leftover Roasted Asparagus?
Store refrigerated for up to 4 days and reheat in a hot oven.
Can I freeze Roasted Asparagus?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Roasted Asparagus?
Roasted Asparagus works best with simple sides or toppings that support the main texture instead of competing with it.