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Ingredients
- 1 pound fresh asparagus
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
Before you start
Equipment You'll Need
- Rimmed baking sheet
- Kitchen towel
- Measuring spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Choose asparagus spears of similar thickness so they cook evenly.
- Thicker asparagus may need 15 minutes, while thin spears may only need 8 to 10 minutes.
- For extra flavor, sprinkle with grated Parmesan cheese or minced garlic before roasting.
- Don't overcrowd the pan or the asparagus will steam instead of roast.
Instructions
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Preheat your oven to 425°F and position a rack in the center.
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Rinse the asparagus under cold water and pat dry with a kitchen towel.
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Trim the woody ends off the asparagus by bending each spear near the bottom until it naturally snaps, or cut off the bottom 1 to 2 inches.
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Arrange the asparagus in a single layer on a rimmed baking sheet.
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Drizzle the olive oil over the asparagus and roll the spears to coat evenly.
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Sprinkle with salt and pepper, distributing evenly across all spears.
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Roast in the preheated oven for 10 to 15 minutes, depending on thickness, until the asparagus is tender and the tips are lightly browned.
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Remove from the oven and drizzle with fresh lemon juice if desired.
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Serve immediately while hot.
Chef's notes
Best served immediately, but leftovers can be refrigerated for up to 2 days.
Roasted asparagus pairs well with roasted meats, fish, or pasta dishes.
For a variation, try adding balsamic vinegar or toasted almonds before serving.
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