Perfect Oven-Roasted Asparagus
When fresh veggies are in season, they need little more than olive oil, salt, and pepper to make them taste amazing. And this Oven-Roasted Asparagus proves that. Simply seasoned and perfectly crisp-tender, it will be the vegetable side dish you’ll want to add to all of your spring and summer meals.
When you are going to select your bunch of asparagus from the market or grocery store, make sure it is a vibrant green color (unless you are buying purple or white asparagus) with a little white at the bottom, and not starting to turn brown.
The stalks should be firm and straight, not starting to get soft or bending too easily, and the tips should be tightly closed and not starting to sprout. And for the best roasted asparagus, you generally want stalks with a medium thickness. Thin ones will char too quickly, and thick ones will take too long to get tender that the tips might get too dark.
- 1 lb asparagus spears woody stems removed
- 1 tbsp olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground pepper
- Parmesan cheese, minced parsley or other frssh herbs, toasted almond slices, lemon wedges, balsamic reduction, etc. for serving, if desired