10-Minute Roasted Asparagus



2 Tbsps olive oil

salt and pepper to taste

fresh squeezed lemon juice


Heat oven to 450

Cut or snap off the tough, woody ends of the asparagus.  They usually snap off right at the place where they become tough or woody.  Just gently bend and snap.  Discard the ends.

Toss the asparagus spears with 2 Tbsps of olive oil

Arrange in a single layer on the baking pan

Sprinkle lightly with salt and pepper

Roast for 8-10 minutes, depending on the thickness of the asparagus.  The tips should appear lightly browned.

Remove from oven and squeeze lemon juice over top before serving.

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