Simple Roasted Asparagus
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Serves: 4
In searching for information about asparagus, I discovered an entire website dedicated to “one of nature’s most perfect food[s].” Who knew that asparagus was a member of the Lily family? Or that an asparagus spear can grow ten inches in a twenty-four hour period? Or that the larger the diameter, the better the quality? The Michigan Asparagus Advisory Board, that’s who! Find out more fun asparagus facts at www.asparagus.org.
And find a simple, delicious way to enjoy this nutrient-packed vegetable right here.
- Part of Meal: Side
- Food Type: Parve
- Service Temp: Room Temperature
- Special Diet: Vegetarian
- 1 bunch(es) (15-20 spears) asparagus
- 1/2 lemon
- 1 tablespoon(s) olive oil
- pinch of salt
- pinch of freshly ground black pepper
1. Preheat oven to 400 degrees.
2. Line the asparagus up on a cutting board and slice the bottom inch off the spears. If the spears are especially thick, you can peel the bottom of the stalks with a vegetable peeler.
3. Lay the asparagus out on a sheet tray. Do not overlap the spears. Squeeze the lemon over the spears, and then drizzle the asparagus with olive oil. Sprinkle on the salt and pepper.
4. Bake the asparagus for 20 minutes, tossing halfway through. Serve warm or cover and refrigerate and then serve at room temperature.