Baked Asparagus
Submitted by dymondlady
Fresh asparagus spears roasted with extra-virgin olive oil, sliced garlic, and parsley. Tender and golden in just 10 minutes. The easiest spring side dish.
YIELD
1 recipePREP
5 minCOOK
5 minREADY
10 minThis is the side dish that makes everything else on the plate look better.
Fresh asparagus spears get spread in a single layer, drizzled with extra-virgin olive oil, and scattered with thinly sliced garlic and chopped parsley. A few minutes in a hot oven and they come out just tender with lightly charred tips.
Five minutes of prep, five minutes in the oven. That’s it. No blanching, no steaming, no fuss.
Kitchen Tips
- Snap the tough ends off by bending each spear near the base. It’ll break naturally right where the woody part starts.
- Don’t overlap the stalks on the tray. A single layer means even roasting and better browning.
- Thin spears need closer to 5 minutes, thick ones closer to 8. Watch them closely.
Ingredients
Directions
Preheat oven to 400℉ (200℃). Break tough ends off asparagus and place in a baking tray so the stalks don’t overlap. Add remaining ingredients and bake uncovered until asparagus is just tender, 5 to 8 minutes. Serve hot.
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