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Oven-Roasted Asparagus

  • Servings: 6

Source: Everyday Food, March/April 2003


  • 2 pounds asparagus, as fat as possible
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 350 degrees, with a baking sheet inside. Trim and peel asparagus to the point on the stem where it is most tender. Wash well. While asparagus is still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus.

Reviews Add a comment

  • Whats His Face
    21 MAR, 2013
    When I first tried this I was extremely apprehensive as it seemed so easy to do. Trick here is to use the tender part of the stems. (grab the bottom of the stem and about two inches under the tip and bend-it will snap where the tender and hard meet) Use about the same sice large stalks. This comes out so good for being so easy. If you wish a cheese sauce may be drizzled ove it on the plate.