Easy Oven Roasted Asparagus (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds fresh asparagus
02 -
2 tablespoons extra virgin olive oil
03 -
3 large garlic cloves, minced
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon ground black pepper
06 -
Freshly grated Parmesan cheese for serving (optional)
# Instructions:
01 -
Preheat oven to 425 degrees F. Wash asparagus with cold water and dry thoroughly with a towel.
02 -
To trim asparagus, snap the end of one spear and use it as a guide to cut remaining asparagus to the same length with a knife. You'll typically remove 1.5-2 inches of the chewy, stringy part.
03 -
Arrange asparagus on a large rimmed baking sheet in a single layer. Drizzle with olive oil, then sprinkle with minced garlic, salt and pepper. Using tongs, toss to coat evenly. Spread asparagus spears in a single layer with minimum touching.
04 -
Bake asparagus for 12 minutes. Asparagus is perfectly done when it turns bright green and is tender but still has a bite to it. If asparagus is hard to chew, it needs more time. If it's mushy, it's overcooked.
05 -
Remove from the oven, sprinkle with Parmesan cheese if desired and serve warm.
# Notes:
01 -
Use a large enough baking sheet to avoid overcrowding - piled asparagus will steam instead of roast
02 -
Leftovers can be stored in the refrigerator covered for up to 2 days
03 -
This dish is not suitable for freezing