Description
This quick and simple oven-roasted asparagus recipe is incredibly tasty and flavorful. You can prepare a healthy side dish that goes with any dinner in just 20 minutes by following this step-by-step guide.
Ingredients
- 12–16 ounces fresh asparagus (pencil-thin)
- 1–2 tablespoons olive oil
- 2 garlic cloves, finely minced – use a garlic press
- Salt and pepper to taste
- 1 tablespoon lemon zest
- A squeeze of lemon juice (after it’s roasted)
Instructions
- Preheat the oven to 400°F.
- Trim asparagus by grasping one spear in each hand, then using your fingers to break off the rough end. Take note of the natural break. Lay the leftover asparagus next to the others and use this as a guide to cut it. The remaining spears should be cut to the same length.
- Trimmed asparagus should be mixed with olive oil, garlic, lemon zest, salt, and pepper in a bowl.
- On a sheet pan with parchment paper, spread the spears out in a single layer.
- Depending on size and thickness, roast for 15 to 25 minutes until barely cooked but still bright green, tossing halfway through.
- Once soft, add in some lemon juice and stir well. Taste for salt and, if necessary, add more.
- Put the item in a serving dish and top with any of the optional garnishes.
Notes
- Asparagus that has been roasted or marinated can both keep for up to 4 days in the refrigerator.
- Sliced shallot can be added to the mixture for taste.
Nutrition
- Serving size: with 2 tablespoons pine nuts
- Calories: 127
- Sugar: 3.5 g
- Sodium: 294.6 mg
- Fat: 10.1 g
- Saturated fat: 1.3 g
- Carbohydrates: 8.3 g
- Fiber: 4 g
- Protein: 4.5 g
- Cholesterol: 0 mg
