Oven Roasted Asparagus Recipe
Quick oven roasted asparagus tossed with olive oil, garlic, salt, and pepper. Simple, crisp-tender, and ready in under 10 minutes.
Servings: 4 servings
Equipment
Ingredients
- 1 pound asparagus spears woody ends removed
- 1 tablespoon olive oil
- 4 garlic cloves finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the asparagus on the baking sheet.
- Drizzle the olive oil on top of the asparagus and add the garlic, salt, and pepper. Use your hands and toss the asparagus to coat.
- Bake until the asparagus starts to soften, 5 minutes. Flip, then bake again for 3–5 more minutes, depending on the thickness of the asparagus, or until the asparagus starts to look charred. Serve immediately.
Video
Notes
- My Top Tip: Blanch and shock your asparagus. If your spears are thick, this makes sure they're cooked throughout. Here's how to blanch asparagus.
- Storage: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat low and slow in the oven, or in the microwave until warmed through.
Nutrition
Serving: 0.25lb | Calories: 58kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 243mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
