Roasted Asparagus {Asparagi Arrostiti}
An easy and delicious method for preparing asparagus. You don't have to worry that you overcook them so that they are mushy. Roasting brings out a rich flavor.
Servings: 4 people
Calories: 482kcal
Ingredients
- 1 pound asparagus ends trimmed and peeled
- 3 Tbsp. extra-virgin olive oil or more to cover the asparagus
- Kosher salt and fresh ground pepper
- Juice of ½ lemon
Instructions
- Preheat oven 425F.
- As the oven is preheating prepare the asparagus by snipping off the bottom tips of the asparagus then peeling the lower portion with vegetable peeler. This is the portion you would normally break off.
- Toss the asparagus with olive oil on an aluminum or parchment lined baking sheet. Sprinkle with Kosher salt and freshly ground pepper.
- Roast for 10 to 15 minutes shaking the pan half way through baking to evenly roast the asparagus.
- When they are tender but still have a crunch, remove from the oven and squeeze the lemon over the asparagus. Serve immediately.
Notes
- I have to admit in cases like this I don't measure the oil -- I use the q.b. whatever I think is enough.
Nutrition
Serving: 4g | Calories: 482kcal | Carbohydrates: 17g | Protein: 9g | Fat: 44g | Saturated Fat: 6g | Sodium: 9mg | Potassium: 916mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3430IU | Vitamin C: 25.4mg | Calcium: 109mg | Iron: 10mg