Description
A simple and flavorful roasted asparagus recipe featuring tender asparagus spears tossed with olive oil, garlic, salt, and pepper, roasted to perfection with optional lemon juice and parmesan finish for added zest and richness.
Ingredients
Scale
Main Ingredients
- 500g 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 Oven: Preheat your oven to 220°C (430°F) or 200°C fan-forced to prepare for roasting the asparagus.
- Prepare Asparagus: Snap off the woody ends of the asparagus by bending each stalk until it breaks naturally at the right point.
- Season Asparagus: Place the asparagus onto a baking tray. Drizzle with extra virgin olive oil, then sprinkle evenly with salt, pepper, and finely minced garlic. Toss to coat well and spread in a single layer on the tray.
- Roast Asparagus: Roast the asparagus in the preheated oven for 7 minutes, or until the ends show a bit of color and the asparagus is just cooked through. Thicker asparagus may require 10 to 12 minutes. Avoid overcooking to prevent the asparagus from getting wrinkly.
- Finish and Serve: Remove from the oven and, if desired, toss the asparagus with lemon juice. Transfer to a serving platter and grate fresh parmesan over the top before serving.
Notes
- Snapping the woody ends off asparagus ensures you remove the tough, fibrous parts for better texture and taste.
- Adjust roasting time based on thickness of asparagus stalks to avoid overcooking.
- Lemon juice adds a nice brightness but is optional based on your preference.
- Freshly grated parmesan provides a savory finish but can be omitted for a dairy-free option.
- Use a single layer on the baking tray so asparagus roasts evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 2 mg
