To roast asparagus, first snap off the woody ends of the asparagus stalks. Then, drizzle them with olive oil and toss with salt, pepper, and optionally minced garlic. Spread the asparagus in a single layer on a baking sheet and roast it in a hot oven at around 220°C (430°F) for about 7 to 12 minutes, depending on the thickness of the spears. After roasting, you can toss the asparagus with fresh lemon juice and grate Parmesan cheese over it if desired. Serve immediately as a flavorful, tender-crisp side dish.
Detailed Steps
- Preheat oven to 220°C/430°F (or 425°F as some variations suggest).
- Snap off or trim the woody ends of the asparagus (about 3-5 cm/1-2 inches).
- Place the asparagus on a baking tray, drizzle with olive oil, and season with salt, pepper, and garlic if using.
- Toss to coat evenly and spread them out in a single layer to roast.
- Roast for 7 minutes for thinner asparagus or 10-12 minutes for thicker ones until they develop a bit of color but remain tender-crisp.
- After roasting, optionally squeeze lemon juice over the asparagus and sprinkle with grated Parmesan.
- Serve hot as an elegant side dish that pairs well with many meals.
This method results in tender asparagus with a slight crispness and enhanced flavor compared to steaming or boiling.
