Roasted Asparagus

Bring spring to your meal by serving tender roasted asparagus.
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  • Total: 10 min
  • Active: 5 min
  • Yield: 4
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1 large bunch asparagus (about 1 pound)

Extra-virgin olive oil, for tossing

Kosher salt and freshly ground black pepper


  1. Preheat an oven to 425 degrees F.
  2. Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
  3. Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.