Here's a step-by-step guide for how to roast asparagus in the oven!
Servings: 4 servings
- 1 lb fresh asparagus usually 1 bunch
- 1 1/2 Tbsp olive oil
- 3 cloves garlic finely minced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese optional
Prep the asparagus
Hold one asparagus spear with one hand on each end. Bend up and away from you, towards the flat end of the spear. When it snaps, use that spear as a guideline and chop the rest of the spears to match it in length.
Toss and bake
Add chopped asparagus to a large mixing bowl and add in oil, garlic, salt and pepper. Use your hands to mix it well, making sure all the spears are coated.
Spread spears onto prepared baking sheet in a single even layer and bake for 15-18 minutes, or until asparagus can be easily pierced with a fork. Thinner asparagus spears may be done in about 10 minutes, so keep your eye on them.
If desired, sprinkle with some grated Parmesan cheese and serve immediately.
- Calorie count shared is an estimate for 1 serving without the cheese.
Calories: 73kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 3mg