Roasted Asparagus
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 37
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 266
- Total: 10 min
- Active: 5 min
Ingredients
1 large bunch asparagus (about 1 pound)
Extra-virgin olive oil, for tossing
Kosher salt and freshly ground black pepper
Directions
- Preheat an oven to 425 degrees F.
- 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.
- 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.