AsparagusRoastedRecipe

Asparagus Roasted

High-Heat Oven Roasting (Simplest & Most Reliable) Roasting at high temperatures (400°F to 425°F) gives you tender stalks with deliciously crispy, browned tips.

Ingredients

• 1 bunch fresh asparagus (medium thickness works best). Thicker asparagus spears hold up better to high-heat than ultra-thin ones, which overcook quickly.
• 1.5–2 tbsp high-smoke-point oil (olive oil, avocado oil, or melted ghee)
• Kosher salt
• freshly cracked black pepper

Finishers

• Fresh lemon juice
• freshly grated Parmesan cheese
• minced garlic
• red pepper flakes

Preparation

1. Preheat your oven to 425°F (220°C).
2. Wash the asparagus and dry it thoroughly with paper towels (moisture creates steam, which prevents browning).
3. Trim: Snap off the woody ends. Hold a stalk near the bottom and middle and bend it—it will naturally break right where the tough part ends.
4. Season: Toss the stalks on a rimmed baking sheet with oil, kosher salt, and black pepper. Spread them into a single layer with space between each stalk. Don't Overcrowd. Give the spears breathing room on the pan roast rather than steam.
5. Roast: Roast for 12–15 minutes (thinner stalks take 8–10 minutes; thicker stalks take 15–18 minutes) until tender when pierced with a fork and slightly charred at the tips.
6. Finish: Squeeze a splash of fresh lemon juice over top right before serving to brighten the flavor.

Notes

• A classic way to prepare asparagus paired with steak is high-heat roasting. High heat caramelizes the natural sugars in the asparagus, developing a rich, savory flavor that cuts right through the richness of a steak.
• See also Food Menu.