Roasted Asparagus is a quick and easy side dish, perfect for any lunch or dinner.
Asparagus is not my favorite vegetable (that would be either broccoli or zucchini), but I love grilled asparagus.
I bought two bunches of asparagus when shopping for Thanksgiving dinner. I thought about using a grill pan to cook them, but grilling indoors can get a bit smokey.
So I planned to steam them, my usual method for indoor cooking of asparagus, until I decided at the last moment to check Google for alternative cooking ideas. That’s where I discovered Ina Garten’s super simple recipe for Roasted Asparagus.
Preheat oven to 400 degrees.
Trim tough ends off the asparagus spears. I like to use my KitchenAid Shears for this.
Place asparagus on a plate and drizzle with a little bit of oil. Toss with your fingers or with tongs if you prefer clean hands.
Place oiled asparagus onto a baking sheet.
I saw Ina’s recipe had a picture of the asparagus on a cooling rack on top of the baking sheet, so I emulated her.
Season generously with kosher salt and freshly ground pepper.
Roast the asparagus for 15-20 minutes for thin asparagus (20-25 for plump asparagus).
Taste to make sure your seasoning is on par.
My cooling rack only has bars running one direction so the asparagus poked through the rack.