Sides
Roasted Asparagus
Description
With its tender stalks and crispy tips, Roasted Asparagus is one of the most delectable ways to enjoy this quick-cooking veggie. This is a recipe that’s easy enough for a weeknight dinner, but fancy enough to serve for a holiday meal!
Ingredients
- For the Asparagus:
- 1 pound asparagus
- 1 ½ teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- Toppings of your choice optional
- Optional Toppings (pick one, two, or your mix of choice):
- Lemon zest and juice
- Freshly grated Parmesan cheese
- Red pepper flakes (just a pinch)
- Thyme* (1 teaspoon fresh or a slightly heaping 1/4 teaspoon of dried)
- Basil* (1 tablespoon fresh or 1 teaspoon dried)
- Drizzle balsamic reduction or aged balsamic vinegar
- Drizzle of melted butter
Directions
- Preheat the oven to 425 degrees F. For easy cleanup, line a rimmed baking with parchment paper or aluminum foil. You may lightly coat it with non-stick spray too.
- Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place (I find this task very satisfying). Discard the stem ends.
- Arrange the asparagus on the baking sheet. Drizzle with olive oil and sprinkle with salt and any dried herbs you are using. Toss to coat, then spread into an even layer.
- Bake the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thicker stalks), just until it easily pierces with a fork.
- Sprinkle the asparagus with your toppings of choice. My favorite is lemon zest and juice, a sprinkle of Parmesan, and a pinch of red pepper flakes. Enjoy hot or at room temperature.
