This is my personal favorite way to serve asparagus as a side dish. It is incredibly easy, and so mouth watering delicious. I just love roasted asparagus. This is as basic as it gets. I’ve also seen it served with Parmesan sprinkled on top, but I haven’t tried it because I think it’s just perfect with salt and pepper.
Roasted Asparagus Spears
submitted by Erin ~ The Sisters Cafe
1 bunch thin asparagus, ends trimmed*
1 Tb. extra-virgin olive oil
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
Preheat the oven to 425. Spread out asparagus spears in a large shallow roasting pan or cookie sheet. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil. Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. (Pencil asparagus may take less time; thick stalks will take more.) You may need to shake pan halfway through cooking time to keep spears from sticking.
(*Trim ends of asparagus by snapping off the bottoms of the stalks. They will break off naturally right where the woody part starts. I went into further detail in my recipe instructions for Sesame Chicken and Asparagus Pasta – which is another fantastic way of serving asparagus.)