Oven Roasted Asparagus
This easy-to-make oven-roasted asparagus will be a great accompaniment to your favorite roasted meats and seafood dishes.
Servings: 4
Calories: 42kcal
Ingredients
- 1 -1½ lb asparagus spears thin to medium spears
- 2 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
- Trim and rinse the asparagus spears.
- Set in a strainer to allow any excess water to drain off.
- Pat dry the asparagus with paper towels to remove any excess moisture and place them in a container or on a cookie sheet for seasoning.
- Add the salt, garlic powder and black pepper to a small bowl and mix the seasoning together to fully combine.
- Drizzle the olive oil over the asparagus and then roll the asparagus to coat on all sides.
- Sprinkle the dry seasoning over top of the asparagus and roll the asparagus again to coat them with the seasonings.
- Place the asparagus on a wire rack over a baking sheet so the asparagus can fully cook and stay crunchy.If you don't have a wire rack, you can place them directly on a parchment-lined cookie sheet.
- Place the pan on a rack in the upper third of the preheated oven and cook for 12-15 minutes, depending on the desired tenderness and thickness of the asparagus.
- Remove from the oven and serve.
- *if using the pangrattato recipe, sprinkle the asparagus with crispy Italian breadcrumbs.
Notes
If they only have thick asparagus spears, use a vegetable peeler to gently peel the stalks of the spears. This will make them less stringy and tender.
Nutrition
Calories: 42kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg