Roasted Asparagus
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Have you ever had roasted asparagus turn out tough and stringy? Here's a tip from my friend Alanna: use the fat spears, not the skinny ones, for roasting. This is a quick and easy recipe for beautifully roasted, tender asparagus.
Roasted Asparagus Recipe
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In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for an extra touch.
Ingredients
- 1 lb asparagus spears (thick spears are best for roasting)
- 1-2 Tbsp olive oil
- 2 cloves garlic, minced
- Kosher Salt
- Freshly grated black pepper
- Lemon juice
Method
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
Serves 4.
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Roasting asparagus is my favourite way cooking these delicate spears, too. Luckily, I've never had to deal with the tough and stringy ones, but I'll keep Alanna's use-fat-spears-for-roasting tip in mind.
The asparagus season is still to come here in Estonia, but it shouldn't be more than a fortnight now :)