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Simplicity at it’s best. Oven Roasted Asparagus shows off these tender, crisp spears to perfection.
One of my favorite ways to prepare vegetables is to roast them. The flavor and texture of vegetables roasted in the oven or on the grill may surprise even a picky eater. The combinations are endless, and the preparation is simple.
Oven Roasted Asparagus is an extremely popular side dish at our house. It’s so incredibly easy to prepare and the results are always consistently delicious.
To roast vegetables, make sure to start with a preheated, hot oven. I use 425 degrees, but if you are cooking other parts of your meal at the same time, this temperature can be adjusted a little up or down either way and you will still get a great result.
In addition to the preheated, hot oven, make sure your vegetables are not crowded on the pan. Overcrowding can cause the vegetables to steam, as opposed to roasting.
To prepare Oven Roasted Asparagus, snap the bottom ends off the spears about an inch from the bottom. Often this is where a the whitish end turns green. The whitish bottoms can be tough and slightly stringy.
Place the Asparagus spears on a cookie sheet and drizzle with olive oil. Turn to coat them and then sprinkle kosher or sea salt and fresh cracked pepper.
Roast them in a preheated oven for 10 minutes and your result will be a juicy, tender but still slightly crisp Asparagus Spear.
When making Oven Roasted Asparagus, I usually choose a thicker stalk. Sometimes only pencil thin Asparagus is available. This is fine, but slightly less time in the oven may be necessary if a tender, crisp result is desired.
Oven Roasted Asparagus
- 1 pound Asparagus
- 2 tablespoons olive oil
- 1 teaspoon kosher or sea salt
- 1/4-1/2 teaspoon pepper
Preheat oven to 425 degrees.
Snap off bottom ends of asparagus.
Lay asparagus on a cookie sheet and drizzle with olive oil.
Turn spears to coat in oil.
Sprinkle with salt and pepper.
Roast for 10 minutes.