This oven roasted asparagus comes out perfect every time! It’s crispy on the outside and tender on the inside. Season it with nothing other than salt and pepper and you have yourself a healthy and delicious side dish for any meal.
Just 10 minutes in the oven is all this dish takes! The secret to getting perfect oven-roasted asparagus is buying thicker stems. Thin stems will wilt and get soggy faster. Be sure your oven is preheated too before you roast them. Don’t rush it! The first time I made this for my parents, my mom was so in love with the texture and flavor that she couldn’t get enough… so much so that she made it for herself for breakfast the next morning! It sure beats soggy, limp asparagus with that dark green color and tart flavor. This is crisp and tender, bright green and is beautiful to present at the dinner table for a weeknight side dish or a Thanksgiving dinner.
Ingredients
- 1 bunch asparagus
- 3 T olive oil
- kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 425 degrees.
- Wash and pat dry asparagus. Be sure asparagus is dry so it will not steam and wilt in the oven. Place on baking sheet and drizzle olive oil in top. Roll asparagus around a bit to be sure it's all coated in olive oil.
- Line up asparagus in single row and sprinkle with kosher slat and cracked pepper. Bake for 10 minutes.
Notes
adapted from The Pioneer Woman
