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Bon Appétit

Roasted Asparagus

By Melissa Hamilton and Christopher Hirsheimer

4.7

(73)

Roasted asparagus on an oval platter with shaved Parmesan a great Easter side dish
Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell

Roasting asparagus brings out the vegetable's inherent sweetness.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

24 large asparagus spears (about 2 pounds), trimmed and peeled
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
Aged balsamic vinegar
Parmesan, for shaving

Preparation

  1. Step 1

    Preheat oven to 400°F. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.

    Step 2

    Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.

TagsAsparagusVegetableSideDinnerNut FreeVegetarianGluten FreeKetoRoastBon Appétit

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