Roasted Asparagus

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Roasted Asparagus

Roast asparagus this way, and it becomes positively juicy. You’d think one pound would be enough for four people, but the thick stalks — the best kind to use — are really irresistible. Err on the side of extravagance, and polish up any leftovers for lunch the next day.

Rating

Ingredients

  • 2pounds thick asparagus, woody ends snapped off
  • 2teaspoons extra virgin olive oil
  • Salt
  • Black pepper
  • 1teaspoon fresh thyme leaves (optional)
  • Fresh lemon juice (optional)
Set base servings to enable scaling:

Directions

Heat the oven to 400 degrees. Oil a baking sheet or a baking dish large enough to hold the asparagus in one layer. Place the asparagus in the dish, and toss with the olive oil, salt and pepper. Place in the oven and roast for 10 to 15 minutes, until the stalks begin to shrivel and color lightly.

Remove from the heat, toss with the thyme and season with lemon juice if desired.

Notes

Advance preparation: If you want to serve this hot, there’s nothing to do in advance; however, you can serve it at room temperature. Don’t add the lemon juice until just before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 2 gramsCalories: 45Saturated Fat: 0 gramsUnsaturated Fat: 1 gramSodium: 356 milligramsSugar: 3 gramsFiber: 3 gramsCarbohydrate: 6 gramsProtein: 3 grams

Source: https://cooking.nytimes.com/recipes/1013972-roasted-asparagus