Oven-Roasted Asparagus
With a simple yet satisfying dish like this roasted asparagus, the star ingredient just needs the right touch to truly shine. Tender spears are kissed with olive oil, seasoned with a sprinkle of salt and pepper, then roasted to perfection. The result is a delightful side dish – crispy on the outside yet with a slight crunch within. Enjoy these flavorful asparagus spears, a lovely addition to any meal.
— Constant Cookbook
Ingredients
- 1 bunch Asparagus
- 4 Tablespoons (up To 5 Tablespoons) Olive Oil
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
Instructions
- Preheat oven to 425°.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don't want any water to "steam" the asparagus in the oven.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!
Cook Time
15M
Prep Time
PT5M
Yield
4
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