How to Roast Asparagus in Minutes
It is super quick to roast asparagus for a simple, flavorful side dish or add-in for seasonal salads.
Servings: 4 servings
Calories: 86kcal
Ingredients
- 1 bunch asparagus about 1 pound (thin asparagus is best)
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (about 1 lemon)
- sea salt and freshly ground black pepper to taste
- 2 tablespoons chopped mixed fresh herbs such as parsley, thyme, and mint (or ½ teaspoon dried)
Instructions
- Preheat the oven to 425°F. I like to line a large rimmed baking sheet with parchment paper. Trim the tough ends from the asparagus and arrange spears on the prepared sheet.
- Drizzle olive oil and lemon juice over asparagus, toss to coat, and season with salt and pepper. Roast in the oven until asparagus is just tender, 8 to 10 minutes. Baking time will depend on how thick the spears are. Begin watching after 5 minutes to avoid overcooking.
- Transfer to a platter, scatter herbs over the top, and serve.
Notes
Usually for thicker stems of asparagus you can simply snap the woody base off the asparagus leaving the tender stem on top to cook and eat. But for thin asparagus like this, it is best to trim them with a knife as a hard woody base won't have developed as much so you'll loose too much good asparagus snapping in the usual way.
Nutrition
Calories: 86kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1019IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 3mg