Description
This Roasted Asparagus recipe features tender asparagus spears drizzled with olive oil and seasoned with garlic, salt, and pepper, then roasted to perfection. Finished with optional lemon juice and grated parmesan for a bright and savory side dish.
Ingredients
Scale
Main Ingredients
- 500 g asparagus (about 3 standard Australian bunches)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 garlic clove, finely minced
Optional Finishes
- 2 tbsp lemon juice
- 2 tbsp parmesan, freshly grated
Instructions
- Preheat the Oven: Set your oven to 220°C (430°F) or 200°C if using a fan-forced oven, so it reaches the perfect roasting temperature.
- Prep the Asparagus: Snap the woody ends off the asparagus. They will naturally break at the right point, ensuring you only cook the tender parts.
- Season: Place the asparagus on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and minced garlic. Toss everything together to evenly coat the spears, then spread them out in a single layer on the tray.
- Roast: Roast the asparagus for 7 minutes or until the ends show a bit of color and the spears are just tender. For very thick asparagus, roast for 10 to 12 minutes but avoid overcooking to prevent them from becoming wrinkly.
- Finish and Serve: Remove the asparagus from the oven. If desired, toss with lemon juice for brightness. Arrange on a serving platter and grate parmesan over the top before serving.
Notes
- Use fresh asparagus and snap off the woody ends for the best texture.
- Adjust roasting time according to thickness—thicker spears need a few more minutes.
- Optional lemon juice adds a fresh zing; parmesan gives a savory finish.
- Serve immediately to enjoy the asparagus crisp and tender.
Nutrition
- Serving Size: 125 g
- 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: 4 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 3 mg
