Roasted Asparagus
Roasted Asparagus
Ingredients
- 12–16 ounces fresh asparagus
- 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
Optional Garnishes
- finely grated parmesan or try vegan cheesy sprinkle
- toasted slivered almonds
- toasted pinenuts
- basil or flat-leaf parsley
- chili flakes
Instructions
- 1
Preheat oven to 400F.
- 2
Trim asparagus: Hold one spear of asparagus in your hand, and with your fingers snap off the rough end. Note where it naturally breaks. Use this as a guide to trim the remaining asparagus, laying it next to the others. Cut the remaining spears to match this length.
- 3
Toss the trimmed asparagus in a bowl with olive oil, garlic, lemon zest, salt & pepper.
- 4
Lay spears out in a single layer on a parchment-lined sheet pan.
- 5
Roast until just tender-crisp (yet still vibrant green), about 15-25 minutes, depending on size and thickness, tossing halfway through.
15 min - 6
Once tender squeeze with lemon juice, and give a good toss. Taste for salt, adding more if needed.
- 7
Place in a serving dish and garnish with any of the optional garnishes.
Nutrition
Per serving
