Roasted Asparagus

Submitted by Miss Erin C.

"This is super simple and very delicious."

 

• Ready In: 20mins
• Ingredients: 3
• Serves: 4

ingredients

• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• lemon wedge

directions

1. Preheat the oven to 500 degrees F.
2. Snap off the ends of the asparagus.
3. Lay the asparagus in a roasting pan so that they do not overlap.
4. Drizzle with the olive oil, roll until they are all coated.
5. Bake at 500F for 5 minutes, turn the asparagus and bake for 5 minutes.
6. Remove from oven and serve with lemon wedges if desired.

Reviews

[Jodi B.]

Outstanding! This is by far the tastiest asparagus we have ever cooked. Very simple to cook, I placed the asparagus in a ziploc, added a bit of olive oil & s&p, shook it up & onto a baking sheet. They roasted for about 8 minutes in a very hot oven, and about half way through cooking, just tossed them around a bit so they didn't burn. Added a sprinkling of parmesano reggiano & they barely made it to the table. Will definitely be making these babies again - real soon!

 

[xxoo8383]

My picky eater 14 year old daughter asked for seconds...need I say more?

 

[Mary Scheffert]

Served this at my Easter dinner, and it got rave reviews. I trimmed & cut the asparagus spears into 4" pieces, then placed them in a zip-top bag, drizzled on some extra virgin olive oil, salt & pepper & let them marinate in the fridge while the turkey was in the oven. When the turkey was done, I cranked the oven up to 500F, tossed the asparagus into a roasting pan & into the oven it went. I left off the lemon since I didn't have it on hand. Quick, easy, & definitely delicious - perfect side dish for Easter or anytime. Much better than steamed or boiled asparagus. Thanks for posting! -M :-)

 

[Miraklegirl]

This was really great. It always bothered me when I would boil asparagus and the water was green at the end. It made me feel that I left all the vitamins behind! The roasting left a nice, crisp, mellow flavour that went well with the roasted chicken and basmati rice I served along with it.

 

[Linorama]

Yyyummmm! We like asparagus, but have never loved it as much as we do since trying your simple but incredible recipe! I doubt we'll ever go back. The roasting mellows the flavor and the asparagus lost its harsh edge. It was really easy to make and the texture was fabulous...tender but crispy, with slightly crunchy tips. Delightful! I skipped the lemon and sprinkled it with a little coarse salt. Thank you for sharing your recipe, Miss Erin!