Roasted Asparagus Spears
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
- Servings: 8
- 2 thin bunches asparagus, ends trimmed
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
Preheat oven to 425 degrees. Spread out asparagus spears in a large shallow roasting pan. Drizzle with olive oil; sprinkle with salt and pepper. Shake roasting pan gently so asparagus is completely coated in oil.
Roast in oven until spears are just tender. Cooking time will depend on thickness of asparagus, about 10 minutes for medium-thick asparagus. Pencil asparagus will take much less time; thick stalks will take more. Shake pan halfway through cooking time to keep spears from sticking. Just before serving, drizzle asparagus with olive oil and adjust seasoning.