Asparagus is a favorite spring side dish, I find myself making at least once a week. Especially in early spring.
Roasting is a quick and simple way to prepare this side dish that seems to invite spring and freshen up the seasonal table. Yet special and delicious enough for company. One of the easiest side dishes you’ll make this spring. It’s incredibly juicy and delicious.
Not only is it tasty, but healthy too. Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.
With a few simple ingredients, one baking sheet, and 8-10 minutes, you can have a side dish you will make time and time again.
How to Roast Asparagus
1 bunch thick asparagus (about 1 pound)
Freshly squeezed lemon juice from 1 lemon, about 1 tablespoon
1 tablespoon olive oil
1/4 teaspoon ground black pepper
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme, and mint (or 1/2 teaspoon dried)
pinch fine sea salt
Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper. Snap off the tough ends from the asparagus and arrange spears on the prepared sheet. Drizzle lemon juice and olive oil over asparagus, toss to coat, and season with salt and pepper. Roast in a 450°F oven until asparagus is just tender, 8 to 10 minutes. Begin watching after 5 minutes to avoid overcooking.
Transfer to a platter, scatter herbs over the top and serve.