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spring roasted asparagus recipe

Perfect Roasted Asparagus

This simple roasted asparagus transforms ordinary green spears into a caramelized, nutty side dish with just five ingredients. The high-heat roasting method creates tender stalks with slightly crispy tips, bringing out natural sweetness that even vegetable skeptics will love.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil high-quality extra virgin recommended
  • 1/2 teaspoon salt
  • 2 teaspoons fresh thyme chopped, or dried thyme as alternative
  • 2 pounds fresh asparagus woody ends removed

Equipment

  • Baking dish
  • Sharp knife
  • Oven

Method
 

  1. Preheat your oven to 425°F.
  2. Trim the tough, woody ends from the asparagus using a sharp knife or by snapping them at their natural breaking point.
  3. Arrange the trimmed asparagus in a single layer in a shallow baking dish.
  4. Drizzle the olive oil over the asparagus spears.
  5. Sprinkle with chopped thyme, salt, and freshly ground black pepper.
  6. Using your hands, gently toss everything together to ensure each spear is evenly coated with oil and seasonings.
  7. Roast in the preheated oven for approximately 15 minutes. Thinner spears may need only 10-12 minutes, while thicker ones might require the full 15 minutes or slightly longer.
  8. The asparagus is done when tender when pierced with a fork but still has a slight bite. Look for slightly crispy tips and bright green stalks.
  9. Serve immediately while hot.

Notes

For delicious variations, try sprinkling Parmesan cheese over the asparagus during the last few minutes of roasting, or add minced garlic or red pepper flakes for extra flavor. A drizzle of balsamic glaze after roasting adds wonderful complexity.
This roasted asparagus pairs beautifully with grilled salmon, roast chicken, or steak. For a lighter meal, try topping with a poached egg. The asparagus can be prepped ahead of time, but is best roasted just before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a hot oven to restore some crispness.