Description
This Roasted Asparagus recipe features tender and flavorful asparagus spears roasted to perfection with olive oil, dried oregano, and a sprinkle of Parmesan cheese, finished with a hint of fresh lemon juice. It’s a simple, healthy, and delicious side dish perfect for any meal.
Ingredients
Scale
Asparagus
- 2 bunches of asparagus, washed
Seasonings
- 2 tablespoons extra virgin olive oil
- Coarse salt to taste
- Black pepper to taste
- 1 teaspoon dried oregano
- 1 tablespoon freshly grated Parmesan cheese
- 2 lemon wedges
Instructions
- Preheat oven: Preheat your oven to 425ºF (220ºC). Grease a baking sheet with cooking spray and line it with parchment paper to prevent sticking.
- Prepare asparagus: Snap off the tough ends of the asparagus where they naturally break. This removes the woody parts for a tender texture.
- Arrange on baking sheet: Lay the asparagus in a single layer on the prepared baking sheet without overcrowding to ensure even roasting.
- Season: Drizzle the asparagus with extra virgin olive oil and toss well to coat each spear evenly. Use a pastry brush if needed to cover all sides. Sprinkle coarse salt, black pepper, and dried oregano over the asparagus.
- Roast: Place the baking sheet in the preheated oven and roast the asparagus for 10-12 minutes until crisp-tender and slightly browned.
- Add finishing touches: Remove from the oven and immediately sprinkle with freshly grated Parmesan cheese. Serve with lemon wedges to squeeze over for a bright, fresh flavor.
Notes
- Snap off the tough ends as they naturally break at the woody part, or use one snapped spear as a guide to trim the rest.
- Avoid crowding the asparagus on the baking sheet to prevent steaming, which hinders browning.
- Wash and dry asparagus thoroughly before roasting to ensure crispiness.
- Store leftover roasted asparagus in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers in the oven or microwave before serving.
- To freeze, place cooled roasted asparagus in a freezer-safe bag and store for 2-3 months.
