Sides & Vegetables · American

Roasted Asparagus

Name: Roasted Asparagus
Total time: 18 min
Yield: 2
Ingredients: 1 lb asparagus (1 bunch, medium-thick spears); 2 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; 1 unit lemon (half to squeeze, half in wedges)

5 ingredients · 18 minutes · 2 servings

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VegetarianVegan · without onePescatarianNo porkNo alcohol

Ingredients

Servings:

1 lb	asparagus (1 bunch, medium-thick spears)
2 tbsp	olive oil
½ tsp	salt
¼ tsp	black pepper
1 unit	lemon (half to squeeze, half in wedges)
¼ cup	Parmesan (shaved)optional
2 unit	eggs (a fried one on top makes it lunch)optional

Method

prep5 min
ends off, spears dried
one spear bent until it snaps where tenderness ends, the rest of the bunch cut to match — the snap point moves with the season and the bunch, which is why the teacher-spear method outlives the ruler; then dried, the standing rule of every roast in this chapter
roast10 min
425°F, one layer, oiled and seasoned, NOT stirred
tossed with oil + salt + pepper, spread with air between spears, and given 8-12 minutes by thickness — done when the tips crisp and a spear bends slightly when lifted; the window between bright-and-snappy and olive-drab is about three minutes, and this is the vegetable that teaches the whole roasting chapter's lesson about attention
season2 min
hot, lemon and shavings
lemon squeezed over the sizzling pan, Parmesan shaved on while the heat can soften it — spring on a sheet pan, ready before the main it accompanies has finished resting