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Up Close Picture of Roasted Asparagus

10-Minute Roasted Asparagus

The quickest side dish there is: trimmed asparagus spears rolled in olive oil, seasoned with kosher salt and pepper, and roasted at 400°F for 10 minutes until tender with a slight crisp.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 bunch asparagus about 1 pound, woody ends trimmed
  • 1-2 tablespoons olive oil enough to lightly coat
  • kosher salt to taste
  • freshly ground pepper to taste

Method
 

  1. Trim about an inch off the ends of the asparagus to remove the woody part (cut just above the rubber band to do the whole bunch at once).
  2. Preheat the oven to 400°F and line a baking sheet with foil.
  3. Lay the asparagus in a single layer, drizzle generously with olive oil and roll the spears side to side so they are evenly coated. Sprinkle with kosher salt and pepper.
  4. Roast for 10 minutes, until tender but slightly crisp. Let cool a minute or two before serving.

Notes

To keep asparagus fresh for 4-5 days, trim the ends and stand the spears in a jar with 2 inches of water in the fridge, like a bouquet.