Total Time
Prep 10 mins
Cook 15 mins

I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Cut off the woody bottom part of the asparagus spears and discard.
  3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
  4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
  5. Sprinkle with salt.
  6. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
  7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
  8. They should be tender when pierced with the tip of a knife.
  9. The tips of the spears will get very brown but watch them to prevent burning.
  10. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.


Most Helpful

Asparagus takes on a whole new significance when you roast it like this. I put the asparagus in a zip bag with the oil and salt and shake, shake, shake, then turn it out onto the baking sheet. This helps it get covered with the oil and not my fingers! I baked it for around 7 minutes for averaged sized stalks and found it to be just perfect. I've passed this recipe on to many friends and family and it's now the only way I eat asparagus. Good for you Taylortwo!

Geema January 29, 2003

Very simple and very nice. Company worthy. When you have a very fresh veggie never muck it up with sauce, this is PERFECT.

riffraff April 06, 2003

Fabulous and easy -- how much more could you ask for in a recipe? I have always steamed my asparagus, but this is my new favorite way to eat it. Thanks, TaylorTwo!

moxie March 29, 2003

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