Roasted Asparagus

by Lisa Marie Rosati on October 1, 2015

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I was never a big fan of asparagus….until now. Whoo Hoo!!! I just love this recipe. It’s really healthy, super-easy and simply scrumptious! It’s a quick and easy side dish to whip up when you’re pressed for time. I particularly love it straight out of the oven when it has a little snap left in the stalks. Try to purchase asparagus stalks that are on the thinner side, they’re more tender and roast beautifully.

Ingredients:

2 pounds fresh asparagus
extra virgin olive oil
sea salt, plus extra for sprinkling
freshly ground black pepper

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Break off the tough ends of the asparagus and, if they’re thick, peel them.
  3. Place the asparagus on a stainless steel baking sheet, drizzle with olive oil, and then toss to coat the asparagus completely.
  4. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
  5. Roast the asparagus for 25 minutes, until tender but still crisp.
  6. Enjoy!