Description
A simple and flavorful recipe for roasted asparagus, perfect as a healthy side dish. Tossed with olive oil, garlic, and optional lemon juice and parmesan, this dish brings out the natural sweetness and crisp texture of asparagus with a quick roasting method.
Ingredients
Scale
Main Ingredients
- 500 g asparagus (about 1 lb or 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 freshly grated parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 220°C (430°F) or 200°C fan-assisted to get it ready for roasting the asparagus.
- Prepare the asparagus: Snap off the woody ends of the asparagus stalks; they will naturally break at the right point, ensuring only the tender parts are cooked.
- Season the asparagus: Place the asparagus on a baking tray. Drizzle with extra virgin olive oil, then sprinkle with salt, pepper, and the finely minced garlic. Toss everything together until the asparagus is evenly coated and spread them out in a single layer on the tray.
- Roast the asparagus: Roast for 7 minutes for average-thickness stalks until the ends have some color and the asparagus is just cooked through. For very thick asparagus, roast for 10 to 12 minutes. Be careful not to overcook to avoid wrinkling.
- Finish and serve: Remove the asparagus from the oven. If desired, toss with lemon juice for brightness. Transfer to a serving platter and grate over the optional parmesan cheese before serving.
Notes
- Choose fresh asparagus with firm stalks and tight tips for the best texture.
- Adjust roasting time based on the thickness of the asparagus stalks to avoid overcooking.
- For a vegan option, skip the parmesan or use a vegan cheese substitute.
- Lemon juice adds a nice acidity that complements the roasted flavor but is optional based on preference.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 80 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: 5 mg
