RecipeCastle
The Roasted Asparagus I Make Every Busy Weeknight
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
- Calories
- 50 kcal
- Protein
- 1.00 g
- Carbs
- 1.00 g
- Fat
- 5.00 g
Ingredients
- 1 bunch bunchasparagus
- 4 to 5 tbspolive oil
- to tasteKosher salt
- to tasteFreshly ground black pepper
- optionalGrated lemon zest
- 2 tbspmelted salted butter
Instructions
- 1
Preheat oven to 425°F.
- 2
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- 3
On a rimmed baking sheet, spread out the asparagus in a single layer. Pat them as dry as you can, as you don't want any water to 'steam' the asparagus in the oven.
- 4
Generously drizzle olive oil all over the asparagus (and the melted butter, if you are using), then sprinkle the asparagus generously with salt and pepper.
- 5
Roast the asparagus for about 10 minutes. Enjoy! (Sprinkle with lemon zest before serving if you wish.)