Tender roasted asparagus spears (Printable Version)

Vibrant green asparagus spears roasted with olive oil, salt, and pepper for an elegant side.

# What You Need:

→ Vegetables

01 - 1 lb fresh asparagus spears, trimmed

→ Seasonings & Oil

02 - 2 tbsp extra-virgin olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 lemon, cut into wedges (optional for serving)

# How to Make It:

01 - Preheat the oven to 425°F (220°C).
02 - Rinse the asparagus and pat dry. Snap or trim off the woody ends.
03 - Place asparagus spears in a single layer on a baking sheet.
04 - Drizzle olive oil over asparagus and toss to coat evenly. Sprinkle with kosher salt and freshly ground black pepper.
05 - Roast for 10 to 12 minutes, shaking the pan halfway through, until spears are tender and tips are slightly crisp.
06 - Transfer to a serving platter, squeeze fresh lemon juice over spears if desired, and serve immediately.

# Expert Tips:

01 -
  • It takes just 17 minutes from start to table, proving that elegant doesn't require complicated
  • The high heat creates those caramelized, crispy tips while keeping the centers tender and buttery
  • Three ingredients plus salt and pepper—this is the kind of cooking that lets quality shine through
02 -
  • Never crowd the baking sheet—asparagus needs space to roast, not steam. If your batch is large, use two pans rather than piling everything on one.
  • The moment you smell that roasted aroma is your signal to check progress. Every oven has its own personality, so set a timer but trust your senses.
03 -
  • If your oven tends to bake cold, increase the temperature to 450°F and watch carefully—every degree matters with roasting
  • The woody ends aren't wasted; save them in the freezer to add to vegetable stock for extra depth

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