Name: Oven-Roasted Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb fresh asparagus, trimmed; 2 tbsp olive oil; 2 cloves garlic, minced (optional); Salt and black pepper to taste; ¼ cup grated Parmesan cheese (optional); Lemon wedges, for serving

A simple yet elegant side dish, Oven-Roasted Asparagus highlights the natural sweetness and tender-crisp texture of fresh asparagus. With just a few ingredients and minimal effort, this recipe delivers maximum flavor, making perfect accompaniment to any meal.

Origin

Roasting vegetables is a technique that dates back centuries, with roots in Mediterranean and Middle Eastern cuisines. Asparagus, native to Europe and Asia, has long been prized for its delicate flavor and nutritional benefits. This recipe modernizes the classic method by using high heat to caramelize the asparagus, enhancing its natural sweetness.

What I Love About This Recipe

This dish is all about simplicity and letting the star ingredient shine. Roasting brings out the natural sugars in asparagus, creating a caramelized exterior while keeping the inside tender. The addition of olive oil, garlic, and Parmesan elevates the dish without overpowering the vegetable’s inherent flavor. It’s quick, healthy, and utterly satisfying.

Oven-Roasted Asparagus

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

123

kcal

Ingredients

1 lb fresh asparagus, trimmed
2 tbsp olive oil
2 cloves garlic, minced (optional)
Salt and black pepper to taste
¼ cup grated Parmesan cheese (optional)
Lemon wedges, for serving

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and dry the asparagus spears. Trim the woody ends by snapping them off or cutting about 1-2 inches from the bottom.
In a large bowl, toss the asparagus with olive oil, minced garlic (if using), salt, and black pepper until evenly coated.
Spread the asparagus in a single layer on the prepared baking sheet.
Roast in the preheated oven for 12-15 minutes, depending on the thickness of the spears, until tender and slightly caramelized at the edges.
Remove from the oven and sprinkle with grated Parmesan cheese, if desired. Serve hot with lemon wedges on the side for squeezing over the asparagus.

Notes

For extra flavor, add a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.
Substitute shaved Parmesan or Pecorino Romano for a different cheesy twist.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or enjoy cold in salads.

oven-roasted