Oven-Roasted Asparagus

First-of-spring asparagus spears are oven-roasted briefly, intensifying their fresh, natural flavor.

  • Servings: 8
Oven-Roasted Asparagus

Source: Martha Stewart Living, March 2008


  • 2 pounds slender asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste


  1. Preheat oven to 425 degrees. Peel bottom half of each asparagus stalk. Toss asparagus with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and golden, about 15 minutes.


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