Preheat oven to 425°F. Line a baking sheet with foil.
Peel the stems of the asparagus and trim away the ends. Spread the asparagus onto the foil-lined baking sheet and drizzle with oil. Move the asparagus around a bit to coat with the oil. Sprinkle with salt and pepper, transfer to the oven and bake for 10 minutes.
Remove from oven. Add a squeeze of lemon before transferring asparagus to a serving platter. Garnish with lemon zest. Serve immediately.
Oven-Roasted Asparagus
Ingredients
2 bunches of asparagus
2 tablespoons vegetable oil
sprinkle of kosher salt and black pepper
squeeze of lemon juice
sprinkle of lemon zest
Directions
Preheat oven to 425°F. Line a baking sheet with foil.
Peel the stems of the asparagus and trim away the ends. Spread the asparagus onto the foil-lined baking sheet and drizzle with oil. Move the asparagus around a bit to coat with the oil. Sprinkle with salt and pepper, transfer to the oven and bake for 10 minutes.
Remove from oven. Add a squeeze of lemon before transferring asparagus to a serving platter. Garnish with lemon zest. Serve immediately.
Oven-Roasted Asparagus
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Oven-roasted fresh asparagus with a drizzle of oil, a sprinkle of kosher salt and black pepper and a dash of fresh lemon juice and zest…
Need an easy but tasty side? Try our OVEN-ROASTED ASPARAGUS!
This little beauty of a recipe is so simple we know you’ll have no problem replicating it. That said, OVEN-ROASTED ASPARAGUS is also one of those never-fail veggie sides that needs to be made right. There’s nothing quite so perfect as asparagus with slightly blistered skin and a crunchy bite. The finished side is addictively delicious and goes perfectly with virtually all of our main courses.
This side is so perfect it’s already had a bit of a reprise in another fabulous recipe, our ROASTED ASPARAGUS WITH WATERMELON RADISH. It offers a nice way to take the flavour of the asparagus up a notch and serve it with our extremely popular ASIAN DRESSING.
Here’s how to make OVEN-ROASTED ASPARAGUS:
Only 6 ingredients to create something super-delicious.
INGREDIENTS
As mentioned it’s all pretty simple, just asparagus, oil, salt, pepper, and a little bit of lemon – fabulous! Once you have the asparagus in hand, you’re good to go. One tip on quantity, I always double this recipe and enjoy the leftovers over the next few days added to pasta, an omelet or just cut up and tossed with salad greens.
We find that organic and locally grown asparagus tastes better.
ASPARAGUS
Although asparagus is often available throughout the year, I tend to prefer it when locally grown varieties arrive early in the spring. Try to purchase organic, locally grown asparagus whenever it’s available; the spears are slightly thinner but the flesh itself is way tastier.
Lining the tray with foil makes for a quick clean-up after.
Sometimes, you may find yourself in possession of asparagus with woody stems. A quick, light peel of the stems is often all it takes to return them to tender territory. It’s also a good idea to trim away the lighter, thicker end of the stems which also tend to be tough. You can use the castoffs along with other vegetable trimmings to make a vegetable stock.
Leftovers can be chilled and served the next day.
OVEN-ROAST
Laying the prepared asparagus out onto a foil-lined baking sheet is the way to go for this simple recipe – less clean-up. After that it’s about temperature and timing. Oven-roast the asparagus in a hot oven set to 425°F for no more than 10 minutes. This will ensure that slightly crispy bite when you go to enjoy.
OVEN-ROASTED ASPARAGUS? It’s one of the best ways to enjoy it!
Preheat oven to 425°F. Line a baking sheet with foil.
Peel the stems of the asparagus and trim away the ends. Spread the asparagus onto the foil-lined baking sheet and drizzle with oil. Move the asparagus around a bit to coat with the oil. Sprinkle with salt and pepper, transfer to the oven and bake for 10 minutes.
Remove from oven. Add a squeeze of lemon before transferring asparagus to a serving platter. Garnish with lemon zest. Serve immediately.
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