Perfect Roasted Asparagus
- PREP 10min
- COOK 20min
- TOTAL 30min
I love this easy method for perfectly roasted asparagus. Depending on the thickness of your asparagus, it will take between 15 and 25 minutes to bake. We try to buy thinner asparagus when we can find it. If you can only find asparagus with thick, woody stems, we recommend using a vegetable peeler to peel away the thick outer peel of the stalks.
You Will Need
1 pound fresh asparagus
1 tablespoon olive oil or avocado oil
Salt and fresh ground black pepper
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
For thick asparagus, bend a stalk until it snaps naturally. This shows you where the woody part ends. Trim the rest of your asparagus to roughly the same length. Then, use a vegetable peeler to remove the tough outer layer from each stalk, helping ensure tender results.
For thin asparagus, trim about 1/2 inch from the ends. There is no need to peel.
Place the asparagus on the prepared baking sheet. Drizzle with olive oil and toss to coat. Season lightly with salt and freshly ground black pepper. Spread the asparagus in a single layer on the baking sheet to ensure even cooking.
Roast until the tips begin to brown and the stalks are tender, 15 to 25 minutes. Keep in mind that thicker asparagus will take longer to cook.
Adam and Joanne's Tips
- Storing raw asparagus: Wrap the ends in a damp paper towel and store it upright in the refrigerator.
- Storing roasted asparagus: Leftover roasted asparagus can be stored in an airtight container in the refrigerator for up to 3 days.
- The nutrition facts provided below are estimates.