I love asparagus prepared any which way, including raw with a dip, but this recipe for roasted asparagus is my favorite. It is a quick, easy, healthy and absolutely delicious side dish that complements most meals and is equally appropriate for a busy weeknight, special occasion or entertaining. This recipe can be made in any amount needed.
- 2 pounds asparagus, tough ends removed, rinsed and well drained
- 3 large cloves garlic, chopped
- Salt and pepper to taste
- Olive oil, about 1 tablespoon
Preheat oven to 475° F. Place the asparagus in a shallow roasting pan or baking sheet in one layer. Sprinkle with the garlic, salt and pepper. Drizzle with the oil. Roast until tender, about 20 minutes, depending on age and size, turning occasionally with tongs. Serve immediately or at room temperature.
Notes: The asparagus can be roasted at a slightly lower temperature if using the oven for another dish. Many recipes call for pencil asparagus, claiming it is more tender than the thicker spears. Personally, I find thick asparagus to be more tender, never stringy, juicier and more flavorful. You might want to give it a try.