Description
This Roasted Asparagus is the perfect solution for anyone who is busy but still wants to eat something healthy and flavorful. With the crunch of the vegetable, the heat of red chili flakes, and the bright zing of fresh lemon, it transforms a simple side into a five-star meal in minutes.
Ingredients
Scale
- 1 pound fresh asparagus, woody ends removed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red chili flakes
- 1 large lemon (half juiced, half sliced for garnish)
- 1 tablespoon fresh chives, finely chopped
- Optional: 1 tablespoon grated parmesan cheese
Instructions
- Prepare the Asparagus: Preheat oven to 425°F. Wash asparagus and pat very dry with a paper towel to ensure they roast rather than steam. Trim or snap off the tough, woody ends. [cite: 4, 5]
- Season: Place asparagus on a large rimmed baking sheet. Drizzle with olive oil and toss to coat every inch. Sprinkle evenly with salt, black pepper, and red chili flakes. [cite: 6]
- Roast: Spread spears in a single layer, ensuring they are not crowded. Roast for 8-10 minutes (7 minutes for thin spears, up to 12 for thick) until tips are slightly charred and stems are tender. [cite: 4]
- Finish and Garnish: Immediately squeeze half a lemon over the hot asparagus. Transfer to a plate, sprinkle with fresh chives, and garnish with thin lemon slices before serving. [cite: 8, 10]
Notes
Always pat the asparagus completely dry before adding oil to prevent sogginess. [cite: 9] For a nutty variation, add sliced almonds or pine nuts to the tray before roasting. Leftovers can be reheated in a 350°F oven for 5 minutes to regain their roasted texture.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: Healthy American
Nutrition
- Serving Size: 1 serving
- Calories: 85
- Sugar: 2g
- Sodium: 295mg
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg