Roasted Asparagus

If one were to look through my side dish section of my Recipe Index you would find numerous recipes for roasted vegetables. Over time we’ve found that many vegetables that I once thought were nasty only needed a better preparation to make them pretty darn awesome. Asparagus is certainly one of those.

[Roasted Asparagus]

Roasted Asparagus

Roasted Asparagus
Servings: 4
Prep time: 5 minutes (really however long it takes your oven to preheat)
Total time: 15 minutes


  • 1 lb. fresh asparagus stalks
  • 2 Tbsp. extra-virgin olive oil, divided
  • zest from 1 lemon
  • juice from 1/2 lemon
  • sea salt and freshly ground black pepper


  1. Preheat oven to 500°F.
  2. Rinse asparagus and shake dry. Snap root end off each spear and place on a double layer of paper towels. Cover with another layer of paper towels and pat dry.
  3. Transfer dry asparagus to a bowl and drizzle with 1 tablespoon oil. Arrange in a single layer on a rimmed sheet pan.
  4. Place on the middle rack of the oven and cook for 5 minutes. Toss asparagus and redistribute into a single layer. Cook for 3-4 minutes until slightly darkened.
  5. Toss with remaining oil, lemon zest, a squeeze of lemon juice (mind the pips). Arrange on a serving plate, sprinkle with salt & pepper to taste and serve.

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