cooking.nytimes.com

Roasted Asparagus

5.0(3405)

Roast asparagus this way, and it becomes positively juicy. You’d think one pound would be enough for four people, but the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.

by Martha Rose Shulman·published 2009-06-01

Open original recipe

Easy, Quick, Side Dish

Servings

(4–6)

Total time

20 min

Calories / serving

46 kcal

Ingredients (6)

serves

2 pounds thick asparagus, woody ends snapped offasparagus
2 teaspoons extra virgin olive oilextra-virgin-olive-oil
Saltsalt
Black pepperpepper
1 teaspoon fresh thyme leaves (optional)thyme
Fresh lemon juice (optional)lemon

Instructions (2 steps)

01Heat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.
02Remove from the heat, toss with the thyme and season with lemon juice if desired.

Pantry check

No pantry set. Add ingredients on the Pantry page to see what you have for this recipe.

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.