Roasted Asparagus
Quick and easy oven-roasted asparagus is a perfect springtime side dish. The asparagus is roasted until tender, but still maintains its brightness.
Equipment
- Parchment paper optional (for easier clean-up)
Ingredients
- 1 bunch asparagus
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 pinch kosher salt
- 1 pinch black pepper
Instructions
- Preheat oven to 425° for conventional or 400° for convection. (Note: Use convection bake, not convection roast.)
- Trim the asparagus to remove the thick ends.1 bunch asparagus
- Transfer asparagus to a large mixing bowl with the olive oil, garlic powder, salt, and pepper. Stir until the asparagus pieces are evenly coated.1 tbsp olive oil, ½ tsp garlic powder, 1 pinch kosher salt, 1 pinch black pepper
- Transfer asparagus to a rimmed baking sheet lined with parchment (parchment is optional, but recommended). The asparagus should be in a single layer.
- Transfer the baking sheet to the oven and cook for 10 minutes. Check the asparagus and cook for an additional 2-5 minutes if needed. Cooking time will vary based on the thickness of the asparagus stalks and other factors.
Nutrition information is an estimate for one serving.