Description
A simple and flavorful roasted asparagus recipe that brings out the natural sweetness and tender crispness of asparagus with olive oil, garlic, and optional lemon and parmesan finishes. Perfect as a quick and healthy side dish.
Ingredients
Scale
Main Ingredients
- 500 g asparagus (about 1 lb or 3 standard Australian bunches)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 garlic clove, finely minced
Optional Finishes
- 2 tbsp lemon juice
- 2 tbsp parmesan, freshly grated
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) or 200°C (fan assisted).
- Prepare Asparagus: Snap off the woody ends of the asparagus where they naturally break to ensure tenderness.
- Toss with Seasoning: Place the asparagus on a baking tray. Drizzle with extra virgin olive oil, sprinkle salt, pepper, and minced garlic over them. Toss everything together and then spread the asparagus evenly on the tray.
- Roast Asparagus: Roast in the oven for 7 minutes or until the asparagus ends gain some color and are just cooked through. Thicker asparagus may take up to 12 minutes. Be careful not to overcook to avoid a wrinkled texture.
- Finish and Serve: Remove from the oven and toss the asparagus with lemon juice if desired. Arrange on a serving platter and grate parmesan over the top if using. Serve immediately.
Notes
- Use fresh asparagus for the best flavor and texture.
- Snapping off the woody ends removes the tough part naturally and makes preparation easy.
- Adjust roasting time depending on the thickness of your asparagus.
- Lemon juice adds brightness but can be omitted based on preference.
- Parmesan adds a salty, nutty finish but is optional for a lighter dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
