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Perfect Oven-Roasted Asparagus Recipe

This simple and healthy Oven-Roasted Asparagus Recipe yields perfectly tender-crisp spears with a hint of garlic and a bright finish of lemon. It's a quick, versatile side dish that complements any meal.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Asparagus
  • 1 lb Asparagus fresh, trimmed
  • 2 tbsp Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
  • 1/2 Lemon optional, for serving wedges

Equipment

  • Large baking sheet
  • Large Mixing Bowl
  • Parchment paper (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
  2. Wash the asparagus spears thoroughly. To trim, hold each spear near the bottom and bend it until the tough, woody end snaps off naturally. Discard the woody ends.
Roasting the Asparagus
  1. In a large mixing bowl, combine the trimmed asparagus spears, olive oil, garlic powder, salt, and black pepper. Toss gently until the asparagus is evenly coated.
  2. Spread the seasoned asparagus in a single layer on the prepared baking sheet. Ensure the spears are not overlapping to allow for even roasting.
  3. Roast for 10-12 minutes, or until the asparagus is tender-crisp and slightly browned. Cooking time may vary depending on the thickness of the asparagus spears.
Serving
  1. Remove from the oven. If desired, squeeze fresh lemon juice over the roasted asparagus before serving. Serve immediately as a delicious side dish.

Notes

For thicker asparagus spears, you might need an extra minute or two of roasting time. For thinner spears, check at 8-9 minutes to prevent overcooking. This Oven-Roasted Asparagus Recipe pairs wonderfully with grilled chicken, fish, or steak. Store leftovers in an airtight container in the refrigerator for up to 3 days.