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Roasted Asparagus

Roasted AsparagusRoasted asparagus is so easy and so good—you may never boil or steam it again! Watch the asparagus closely, thinner spears require less roasting time.

Recipe Ingredients:

1 1/2 pounds asparagus spears, trimmed
3 tablespoons canola or olive oil
Kosher or sea salt and freshly ground black pepper to taste
Lemon wedges for accompaniment (optional)

Cooking Directions:

  1. Preheat oven to 425°F (220°C).
  2. Place asparagus spears in a greased shallow baking dish and drizzle with the olive oil and with your impeccably clean hands roll spears around to coat evenly.
  3. Bake asparagus until tender, about 10 to 15 minutes, depending on size of the asparagus.
  4. Season with salt and pepper to taste and transfer to a serving platter.
  5. Serve warm or at room temperature with a squeeze of lemon, if desired.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 84.6 calories; 74% calories from fat; 7.1g total fat; 0.0mg cholesterol; 2.3mg sodium; 229.1mg potassium; 4.4g carbohydrates; 2.4g fiber; 2.1g sugar; 2.0g net carbs; 2.5g protein.

Recipe and photograph by Hope Pryor; copyright © 1999; property of See Terms of Use.