Fast, simple, and one of the easiest ways to get something green on the plate.
Asparagus roasted until tender with lightly crisped edges. A reliable side that works with anything and comes together quickly.
INGREDIENTS
• 1 bunch asparagus, ends trimmed
• a drizzle of olive oil (about 1–2 tbsp)
• salt and pepper to taste
Optional:
• 1–2 cloves garlic, minced or a light shake of garlic powder
• a sprinkle of grated Parmesan
• a squeeze of lemon
• a little lemon zest
METHOD
• Preheat oven to 400°F
• Arrange asparagus in a single layer on a baking sheet
• Drizzle with olive oil and season with salt, pepper, and garlic (if using)
• Toss lightly to coat
• Roast 12–15 minutes, until tender with lightly crisped edges
BUILD IT YOUR WAY
• Add Parmesan in the last 1–2 minutes of roasting
• Finish with a squeeze of lemon and a little zest
• Add chili flakes for a little heat
• Finish with fresh herbs like parsley or dill
• Top with toasted nuts or seeds for crunch
• Drizzle with balsamic glaze for a slightly richer finish
SWAPS & NOTES
• Thicker spears take a bit longer — thinner ones cook faster
• Don’t overcrowd the pan — that’s how you get crisp edges
• Works just as well in a hot skillet if you don’t want to use the oven
• Best served right away, but leftovers can be added to eggs, bowls, or salad
