Roasted Asparagus
From The Kitchen · a prep-ahead staple
🗓 A Set-the-Week staple — make once, eat all week.
Roasting is the easiest and best thing you can do to asparagus — a hot oven, a little garlic and good olive oil, and the tips go crisp and nutty while the stalks stay sweet and tender. It takes ten minutes and disappears in five.
Ingredients
- 1 lb asparagus, woody ends trimmed
- 2 cloves fresh garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Sea salt & black pepper
- A squeeze of lemon (optional)
- Grated Parmesan (optional)
Method
- Heat the oven to 425°F.
- Snap or trim the woody ends off the asparagus.
- Spread the spears on a sheet pan, drizzle with olive oil, scatter the sliced garlic over, and season with salt and pepper. Toss to coat and spread in a single layer.
- Roast 10 to 15 minutes, until the tips are crisp and the stalks are tender when pierced — thinner spears cook faster.
- Finish with a squeeze of lemon or a little grated Parmesan, if you like, and serve.
Storage: Best hot from the oven; keeps a day in the refrigerator.
Gina's tip
Match the timing to the spear: thin asparagus needs only 8 to 10 minutes, thick spears closer to 15. And slice the garlic rather than mincing it — finely minced garlic can scorch in a hot oven.
To trim, snap one spear where it naturally breaks — that's the line where woody turns tender. Line the rest up and cut them to match.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina