15-Minute Roasted Asparagus
Tender, flavorful roasted asparagus ready in just 15 minutes. A healthy, low-carb side dish perfect for everyday meals or special occasions.
Equipment
- 1 Baking sheet
- 1 Sheet of parchment paper
- 1 Chef’s knife
- 1 Pair of tongs
- 1 Citrus Juicer (optional)
Ingredients
- 1 bunch Asparagus woody ends trimmed
- 1 –2 tablespoons Extra-Virgin Olive Oil
- ¼ teaspoon Sea Salt or to taste
- ¼ teaspoon Freshly Ground Black Pepper or to taste
- 1 Lemon cut into wedges
Instructions
- Preheat and Prepare Oven: Start by preheating your oven to 425°F (220°C). This temperature ensures that the asparagus roasts quickly, achieving a tender yet lightly crisp texture.While the oven warms, line a baking sheet with parchment paper. Parchment prevents sticking, makes cleanup effortless, and ensures even roasting by allowing heat to circulate under the asparagus.
- Trim the Asparagus: Take your bunch of asparagus and identify the woody, tough ends—usually the bottom 1–2 inches. Hold each spear and bend it gently until it naturally snaps. This method automatically separates the tender part from the fibrous end. Alternatively, use a sharp chef’s knife to trim the ends for a precise, uniform cut. This step is crucial for achieving a consistent texture during roasting.
- Coat with Olive Oil: Place the trimmed asparagus on the prepared baking sheet in a single layer, ensuring no spears overlap. Drizzle them evenly with 1–2 tablespoons of extra-virgin olive oil. Using tongs or your hands, gently toss each spear until fully coated. Olive oil not only enhances flavor but also helps achieve that golden, slightly caramelized finish when roasted.
- Season for Flavor: Sprinkle sea salt and freshly ground black pepper evenly over the asparagus. Adjust the amount based on your taste preference. The salt draws out the natural sweetness of the asparagus while the pepper adds a subtle kick. For an extra layer of flavor, you may also add garlic powder, crushed red pepper, or smoked paprika at this stage.
- Arrange for Even Roasting: Spread the asparagus evenly across the baking sheet, leaving space between each spear.Avoid crowding, as overcrowded asparagus will steam rather than roast, preventing that signature crisp-tender texture.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 10–15 minutes. Halfway through, use tongs to turn the asparagus gently, ensuring all sides cook evenly. The asparagus is done when the spears are bright green, tender to the bite, and lightly caramelized at the tips.
- Finish with Lemon: Once removed from the oven, transfer the asparagus to a serving platter. Squeeze fresh lemon juice over the hot asparagus to add brightness and a hint of acidity that balances the natural sweetness. Taste and adjust salt or pepper if needed.
- Serve and Enjoy: Serve immediately while warm. Roasted asparagus pairs beautifully with grilled meats, pasta dishes, or as part of a healthy brunch spread.Leftovers can be stored for later use, either reheated gently or added cold to salads.
Notes
- Choose fresh asparagus with firm, bright green stalks and closed tips for the best flavor.
- Snap or trim the woody ends to ensure tenderness.
- Use extra-virgin olive oil for a richer, fruitier flavor and healthier fat content.
- Spread asparagus evenly on the baking sheet to allow proper roasting.
- Roast until spears are tender but still slightly crisp; overcooking can make them mushy.
- Add fresh lemon juice just before serving to enhance flavor and brightness.
- Optional seasonings like garlic, red pepper flakes, or Parmesan cheese can elevate the dish.
- Great for meal prep: roast in bulk and store for 2–3 days.
