Latest
Stuffed Bell Peppers White Chicken Chili Recipe Buffalo Chicken Dip Ciabatta Bread Recipe Full English Breakfast Butternut Squash Soup Wonton Soup 5-Minute Creamy Chia Pudding Stuffed Bell Peppers White Chicken Chili Recipe Buffalo Chicken Dip Ciabatta Bread Recipe Full English Breakfast Butternut Squash Soup Wonton Soup 5-Minute Creamy Chia Pudding

Easy Garlic Roasted Asparagus

TahiraJaved
Easy Garlic Roasted Asparagus
Jump to Recipe Print Recipe

Easy Garlic Roasted Asparagus Recipe
TahiraJaved

Easy Garlic Roasted Asparagus

Crispy, tender roasted asparagus with garlic and parmesan, ready in about 25 minutes with just a handful of pantry staples.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 People
Course: Side Dish
Cuisine: American
Calories: 68
Ingredients Equipment Method Notes

Ingredients
  

For the asparagus:
  • 1 pound asparagus woody ends trimmed
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Optional toppings:
  • 1/4 cup grated parmesan cheese
  • 1 lemon cut into wedges

Equipment

  • 1 Rimmed baking sheet a flat sheet lets juices spread and steam instead of roasting
  • 1 Kitchen tongs for tossing and flippingChef's knife for trimming the ends
  • 1 Microplane or small grater for the garlic and parmesan
  • 1 Parchment paper optional but helpful for easy cleanup

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Trim woody ends from asparagus and pat spears dry.
  3. Arrange in a single layer on the baking sheet.
  4. Toss with olive oil, garlic, salt, and pepper.
  5. Roast 10 minutes, then check and continue roasting 2 to 6 more minutes based on thickness, until tips are golden and spears bend gently.
  6. Add parmesan in the last 2 minutes if using.
  7. Squeeze fresh lemon juice over the top and serve immediately.
    8. Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a skillet or 400°F oven, not the microwave. Freezing is not recommended.

Notes

  • Dry the spears thoroughly before roasting for genuinely crispy edges.
  • Sort spears by thickness so they finish cooking at the same time.
  • Serve immediately for the best texture, since it softens quickly once cooled.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating