Roasted Asparagus

  • serves 4

This dish gives asparagus a different texture than boiled asparagus. Very thin asparagus takes less time to roast, but fat stalks are best for this recipe. For more flavour, sprinkle with grated Parmesan and/or balsamic vinegar after roasting.

Excerpted from Lighthearted at Home - The Very Best of Anne Lindsay Copyright © 2010 Anne Lindsay & Associates Ltd. Excerpted by permission of John Wiley & Sons Canada, Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

15 Ratings
Directions for: Roasted Asparagus


1 lb(s) asparagus

2 tsp olive oil

¼ tsp salt and freshly ground black pepper


1. Break off tough ends of asparagus. Arrange asparagus in single layer on baking sheet. Drizzle with oil; turn to coat. Sprinkle with salt and pepper.

2. Bake in 500F (260C) oven for about 8 minutes or until tender.

See more: Vegetables, Roast, Healthy, Quick and Easy, Side, Dinner, Summer, Spring


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