0 hour 10 mins
0 hours 25 mins
0 hours 35 mins
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2 Lbs. Fresh asparagus, tough end and tough skin of stalk removed
Kosher salt, plus extra to finish the dish
Freshly ground black pepper
1. Preheat the oven to 400 degrees F. Cover a baking sheet with tin foil for easy cleanup.
2. Break off the tough ends of the asparagus. If the asparagus are thick, peel the bottom portion of the stalk revealing a softer and more tender part of the stalk.
3. Place the asparagus on the prepared baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread out the asparagus so they are in a single layer and sprinkle liberally with salt and pepper.
4. Roast the asparagus for 25 minutes in the oven, until tender but still crisp. Serve on a platter.
NOTES: OK, does it get any easier? Roasted Asparagus is one of my families favorite vegetables and they show up on all the holiday tables from Easter through Christmas. They couldn’t be easier to make and it all comes down to the quality of the asparagus. I like them to be a medium thickness. The skinny ones kind of fall apart and the really thick ones can be chewy. That’s why I recommend peel the bottom portion of the stalk to reveal a more tender part of the vegetable.
I like to buy the vegetable the same day I’m using them or not more than the day before. Prep them right before roasting. To store them, I place them in a glass of water on the kitchen counter. You want about two inches of the stalk submersed in water to keep them fresh longer.
You doctor these up a little, if you like. A squeeze of lemon juice with a little zest of the lemon on top tastes great with the lamb I serve at Easter. A sprinkle of toasted almond slices adds some nice crunch. I also like these with toasted hazelnuts. But, at the end of the day, I just like them roasted in some good olive oil with salt and pepper. It lets the vegetable shine through.
Do you like asparagus? Be sure to check out some of my other favorite preparations: