Description
A simple and delicious recipe for roasted asparagus, perfectly seasoned with olive oil, dried oregano, coarse salt, black pepper, and finished with freshly grated Parmesan cheese and a squeeze of lemon. This easy side dish is crisp-tender and ready in just 15 minutes, making it an ideal accompaniment to any meal.
Ingredients
Scale
Asparagus
- 2 bunches of asparagus, washed
Seasonings
- 2 tablespoons extra virgin olive oil
- Coarse salt, to taste
- Black pepper, to taste
- 1 teaspoon dried oregano
Garnish
- 1 tablespoon freshly grated Parmesan cheese
- 2 lemon wedges
Instructions
- Preheat and Prepare: Preheat your oven to 425ºF (220ºC). Grease a baking sheet with cooking spray and line it with parchment paper to prevent sticking and ensure easy cleanup.
- Trim Asparagus: Break off the tough woody ends of the asparagus by gently bending each stalk until it snaps naturally. This removes the fibrous base and leaves the tender stalks ready for roasting.
- Arrange Asparagus: Lay the asparagus spears in a single layer on the prepared baking sheet. Avoid overcrowding so they roast evenly rather than steam.
- Season: Drizzle the asparagus evenly with the extra virgin olive oil. Toss well or use a pastry brush to coat each spear thoroughly. Sprinkle coarse salt, black pepper, and dried oregano evenly over the asparagus.
- Roast: Place the baking sheet in the preheated oven and roast the asparagus for 10 to 12 minutes, or until the spears are crisp-tender and slightly browned.
- Finish and Serve: Remove the roasted asparagus from the oven and immediately sprinkle with the freshly grated Parmesan cheese. Serve hot with lemon wedges on the side to squeeze over before eating for a bright, fresh flavor boost.
Notes
- You can snap off the tough ends as they’ll naturally break at the woody part. Alternatively, you can snap one off and use it as a guide on where to cut the rest of the asparagus.
- Make sure you do not pack the asparagus too tightly together on the sheet pan as they’ll steam instead of roast in the oven.
- Always wash and dry the asparagus thoroughly before roasting.
- Store roasted asparagus in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the oven or microwave before serving.
- To freeze, place cooked asparagus in a freezer-safe bag and freeze for 2-3 months.
