It’s asparagus season, and I can’t get enough of it. Roasting asparagus brings out its best. The tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be if you steamed or sautéed it.
Roasted asparagus is the perfect springtime side dish, whether for brunch or dinner. As a bonus, it’s simple to throw together while your main dish cooks on the stove.
For these photos, I decked out my asparagus with lemon, mint, red pepper flakes and the lightest shaving of Parmesan.
You can keep your roasted asparagus as simple as you’d like. I included the basic recipe below, plus ideas for changing up the seasonings!
How to Store Asparagus
Pro tip: Place your asparagus in a heavy-bottomed jar or drinking glass when you get home, and add a couple inches of water. You can place a plastic bag over the top to retain maximum freshness.
Then, store the asparagus like this in your refrigerator. It will stay fresh for several days longer this way!
How to Prep Asparagus
The ends of asparagus can be unpleasantly tough and woody. To remove those parts, sharply bend the asparagus near the base.
The asparagus will snap in the right place. This would be a fun dinnertime project for kids, I think.
How to Roast Asparagus
Roasting asparagus is super easy and quick! Simply toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper. I like to do this on a large, rimmed baking sheet (affiliate link) lined with parchment paper for easy clean-up.
Bake until the asparagus is easily pierced through by a fork, which will vary depending on the thickness of your asparagus. Pencil-thin asparagus, like the kind shown here, will be done in as little as 10 minutes. Thicker asparagus will need between 15 to 20 minutes. You’ll find all of these details in the recipe below.
How to Season Asparagus
Here are some ideas for flavors that will complement your roasted asparagus. Keep it simple and choose just one or two. Or go all-out like I did, and use all four of the first ideas.
- Lemon zest and/or lemon wedges
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh mint or parsley, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Watch How to Roast Asparagus
Extra asparagus? Here are some recipes that will use it up:
- Baked Asparagus Frittata
- Spring Pea and Asparagus Risotto
- Ribboned Asparagus and Quinoa Salad
- Spring Pea and Asparagus Pasta
Looking more simple roasted side dishes? Try these:
- Perfect Roasted Broccoli
- Perfect Roasted Brussels Sprouts
- Perfect Roasted Carrots
- Roasted Cauliflower (Four Ways!)
Please let me know how your roasted asparagus turns out in the comments! I’m really looking forward to hearing how you serve it.
Perfect Roasted Asparagus
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2 to 4 servings 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: Italian
Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you’d like. You’ll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.
Basic roasted asparagus
- 1 large bunch (about 1 pound) fresh asparagus
- 1 to 2 teaspoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
My seasonings (use one or all, like I did)
- Zest and juice of ½ medium lemon, preferably organic
- Lemon wedges, from the remaining ½ lemon
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh mint or parsley, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
- Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
Make it dairy free/vegan: Don’t add Parmesan or butter.
Make it nut free: Don’t add almonds.
Ellie | Hungry by Nature
So simple and fresh! Roasting is my favorite way to prepare asparagus. Enjoy this weather Kate!
Thank you, Ellie!
Thank You Very much. A neighbor brought me from the market and I’m anxious to use your recipe.
You thought it’s gross
The best asparagus recipe! Made it
last night at 2am after realizing I
was starving after falling asleep w/ my daughter’s rescue pup. Veggies
& dogs are awesome! (Not in order)
The electric oven in our apt frequently burns stuff, so I checked after11 min (despite the thick asparagus) & it was perfect! Made pasta & didn’t eat it because the asparagus was so caramelized & delicious, i finished it off! Was so tasty that I
Was ready to add cheese, but did have time before eating the entire bunch!
Thanks again Kate!!
Hi Kate! This recipe sounds great. I was wondering what your thoughts are on peeling asparagus before eating. I’ve never tried it, but saw it done recently on Food Network. Do you think it would take away a lot of the nutrition?
Thanks, Nora! Why were they peeling the asparagus on the Food Network? I think it would take away some of the nutrition. I don’t see any need to peel skinny asparagus like you see here.
It is necessary to peel white asparagus, a variety popular in Europe. The skin is thick, unpleasant, “woody,” and if you prepare it without peeling, you’ll feel like somewhat mixed hard dental floss into your meal.
Thanks for another great recipe, Kate, it was lovely with a waffle, poached egg, and tahini sauce.
Rynkly Robert Redfyrd
Peeling is usually limited to white asparagus.
AMEN Sister! I love the switch to DST and the long light evenings it provides. My favorite way to cook asparagus now is with my Cuisinart Griddler Pannini Press. I just used your recipe and it was delicious!
Thanks, Erik! Grilling these on a panini press is a great idea! Glad you enjoyed it.
Did you put the lid down on the panini? And how long did you cook it? Have the grill but never cooked asparagus on it.
This looks good! I often make asparagus this way (well just olive oil and salt) but also throw some sliced mushrooms on the pan. They turn out so delicious!
Love that idea! Thanks, Amber!
Vivian | stayaliveandcooking
Yumm… I made honey glazed carrots last weekend, but these look pretty amazing too! We all love our side dishes so I think it’s good of you to add one.
Abby @ The Frosted Vegan
I second all of your sentiments! I love that it’s still light outside when I get home, more time for photography and less chance that I will fall asleep at 5pm :) I’m on the hunt for a good bunch of asparagus now, since the last one I got was kind of gross!
Exactly! Slimy asparagus is the worst. :P
Karen @ Seasonal Cravings
Wow, Cookie must be such a healthy eater! Looks lovely!
Simple is the best way to go with asparagus!
I love asparagus as a side! This looks amazing–and I have a love-hate relationship with Daylight Savings. I still need my extra hour of sleep but I love the sunlight!
What a fresh and delicious way to serve asparugus! Now I’m ready for some brunch!!!
Yummmm!! Thanks Kate, this looks amaze :) xx
I love asparagus and this is by far one of the yummiest recipes I’ve tried! Than kyou! will definately be using it again
Thank you, Martha! Happy to hear it. :)
Alexa @ Sweet Little Kitchen
Love the suggestions for seasonings! I’m usually too lazy to think about side dishes matching side dishes to an entree. I almost always opt for a pasta, salad, curry, etc. that can be eaten on its own for a satisfying meal. But I should try to have more sides up my sleeve for when company come for dinner :)
Thanks, Alexa! You and I operate the same way when it comes to side dishes. It’s good to have a few side recipes handy, I think!
Roasted asparagus is one of my absolute favorite ways to eat any vegetable. I usually add lemon, and have added parm, and I love the addition of mint and chili flakes you did here. I can’t wait to try this.
Thanks, Allyson! Hope you love this version!
I know it sounds silly but I am in LOVE with the serving dish the asparagus is on! Adding this dish to my arsenal of side dishes. Thanks, Kate!
Oh, thank you! It’s from Anthro if you want one! xo
Yum! So excited for all the spring veggies…although I have to say, as much as I LOVE the longer days, daylight savings is STILL kicking my butt!
So simple yet so luxurious looking and I bet delicious as well:)
Will be trying them out soon:)
Yes to side dishes! Brilliant idea.
Hope the cookbook is coming along nicely. I’m proud of you!
Thank you so much, India. I needed that today!
Kate, love the asparagus one of my favorite veggies. Pretty much love all your recipes. Cookie is precious and you are so adorable. You really remind me very much of my veterinarian, you look so much like her. Thank you for sharing your wonderful recipes with everyone. Oh ya, and more side dishes would be great.
Thank you so much, Agnes! Cookie says hi. :)
Thanks Kate, This was absolutely delish! I had always cooked my asparagus in water (than saved the juice to.either drink another day, or saved in a jar with other left over juices of other steamed veggies to use for soup bases etc) I will ONLY roast my asparagus from here on in! The flavor is just so much better! I have used ghee & then drizzled w/ fresh lemon juice, but I liked using the zest for a more intense flavor, plus I like not wasting the lemon (waste not, want not!) the parmeasean adds a nice touch. I will play around with some of your other suggestions too!
Sina @ Vegan Heaven
This recipe sounds absolutely delicious, Kate! Thanks for sharing. Oh, how I love asparagus and this time of year! Can’t wait to give this a try soon. :-)
I have a question: would this be good at room temperature? I need a veggie side dish for Easter at someone’s house, but don’t want to take up their oven space! Could I prepare it in the morning to eat later? Love your recipes!
Marika, I’m so sorry I missed your comment. For anyone else who’s wondering, I enjoyed this asparagus at room temp, so I think making it a couple of hours in advance would work fine.
I love the picture of Cookie going for the asparagus — my dog loves to eat raw asparagus ends.
I adore roasted asparagus. I always get overzealous with the chilli flakes though, haha… great for me, but my husband has a pretty low tolerance (bad wife!). I’ll have to try your version and stick to the ‘light sprinkle’! ;) Enjoy the start of spring, lovely! x
Brian @ A Thought For Food
This is exactly how I love to prepare asparagus (with all those toppings, of course) :-)
Looks delicious! I have two questions for you. First – Could I drizzle the balsamic vinegar on when I do the olive oil, before putting it in the oven? Or is there a good reason to do it after?
Second, I’ve been curious about parchment paper. I have never used it. What is the benefit of using it instead of aluminum foil, for instance?
Thanks for all the great recipes!!
Hi Laura, I think you could drizzle the asparagus with balsamic vineger before roasting. It should condense a little while baking so it’s extra delicious. I just haven’t tried to be sure it won’t burn. I avoid aluminum foil because there is some indication that cooking with aluminum products can be tied to alzheimer’s etc. I also prefer parchment paper (preferably unbleached, for less chemicals) because it never sticks to food like foil can—no fun picking bits of foil off food! You just don’t want to use parchment paper in a broiler or at a super high temp/close to the heat source, because it’s paper and can catch on fire. It’s not suitable for the grill, either—that’s the only place I would consider using foil.
Yummmm, I love roasted asparagus! Thanks for another great recipe love! Can’t wait for your cookbook, it will be divine :)
Hi Kate! I have been admiring your blog and learning from your fabulous tips on how to start a blog! thank you so much…they are a great help:) I was planning on roasting some asparagus today and will try this today!
I love your website and all the recipes. I tried this last weekend. Everything was great, except that Asparagus were limp after the roasting. Not sure what did I do wrong.
Hi Manu, the asparagus should be tender, but not mushy. I’m not sure where your asparagus fell between the two, but you might have left it in the oven too long.
yum!!! I am 7 weeks pregnant and obsessed with Asparagus (apparently really high in folic acid) I am going to make this when I get home… I always sauté excited to try roasting
Hope you loved it, Natalia! And congrats!
This is an easy and very tasty way to prepare asparagus. I could eat it every day. My 8 year old loves it too. I add parmesan and lemon. I roast the aspargus in my oven for 9 minutes. Thank you for the recipe!
Thanks, Anna! Glad you both enjoyed it!
Thanks for this great recipe!!! I made a dish with spinach, eggs, avocado, quinoa, and these amazing asparagus! It was so good- thank you so much for sharing :)
Just made this for dinner. It was great!
As much as I enjoy your recipes, I wish you would stop using olive olive oil for cooking; this is cancerous when heated. It should only be used for salad dressing, if at all. Instead use avocado oil or coconut oil.
Hi, Manon. I appreciate your concern! However, after doing additional research, it doesn’t seem like this issue is very black and white like you have presented it. Of course, heating oils (repeatedly, especially) past their smoke point changes their chemistry, and gives them some potentially harmful properties. I never deep fry using olive oil (or at all), and never heat it past its smoke point. I use coconut oil in most of my baking recipes, but find olive oil to be more mild and complimentary for my savory ones. Of course, you can make substitutions as you see fit.
I know this is an older post but we live part-time in Greece. The only oil Greeks use is olive oil, and they use tons of it. Anything fried, baked or raw is made with olive oil. And Greeks live a long life. The notion that you can’t fry with olive oil has been around for a long time. I only use olive oil. My pie crusts are beautiful, lemon cake made with olive oil is superb. If you’ve ever had potatoes fried in olive oil you will understand! I’m sorry olive oil got a bad name.
Many in my family are vegetarian or vegan so I am always looking for recipes that will work for both. I am going to make the asparagus roast with lemon for Easter. It sounds delicious. There are so many good products on the market today to replace eggs, cheese, etc. that it is becoming so much easier to prepare wonderful food without meat, dairy, etc.. Keep up the good work.
I agree! It’s becoming easier to make substitutions for the various dietary needs. Thanks for the review, Patti.
I love roasted veggies! It really brings out the flavor of the vegetable, unlike most other cooking methods. Here’s to spring and all of the fresh veggies in the farmers’ market
Yes, farmer’s markets!
Thanks for this post as I love asparagus. As a snack, I will often oil it up as suggested with a dose of harrisa seasoning mixture. A few minutes under the broiler with a few quick turns and I’m in heaven!
You’re welcome! It makes a great snack, I love that.
My favorite spice is to add a little cardamon along with a dab of butter to the asparagus on a serving dish after roasting. Yummy and favored spice of one of my grands.
Thanks for sharing, Judy!
I love asparagus especially this time of year! I love to put it in a foil packet with salt and olive oil and my secret ingredient… Anise seeds and throw it on the grill.
Thanks for sharing, Tom!
William S. Kling
While I already roast my asparagus if the oven is on anyway (Easter leg of lamb and roasted new potatoes and carrots last weekend), I’ve never added anything beyond the oil, as my Dad and I just love it the way it comes. (I eat it raw and ungarnished-yum). But as it is the season, I’ll have to try your suggestions, particularly lemon zest, mint and pepper flakes. Thanks for the ideas, and your site generally-always fun to read, and Hi to your household!
Your recipe for roasted asparagus sounds great, but with warm weather finally here you definitely have to try grilling asparagus! It brings a wonderful flavor to asparagus. Just a little olive oil, and some salt on a grill pan for 5-10 minutes, turning them periodically. Yum!!
Sometimes I roast red pepper pieces along with the asparagus and roll both along with a sliver of cream cheese in burritos. With a side of roasted cauliflower it makes a good dinner.
I love roasted asparagus, it’s much tastier than steamed, which I personally find bland. I have to question the 425 degree oven though. I’ve tried roasting it at 400, and even that is too high. I prefer roasting it at 350 so it doesn’t overcook or burn. I believe it’s better to go “low and slow.” Still only needs to roast for 10-15 minutes depending upon how thick the spears are.
Sometimes I roast it in a garlic flavored olive oil which is sublime!
I found your blog by chance. It’s amazing great effort. Thank you so much.
Great Article Kate. Any suggestions for reheating roasted asparagus without losing its texture? I want to prep a bunch for the week.
It’s best served right away. But you could try it gently in the microwave or in the stove.
Thank you both. I was wondering about this.
Asparagus just showed up at the farmers market this week, and I bought a bunch just in time to try this recipe! :) I did the lemon variation and it turned out beautifully. The asparagus I had were all different sizes, so I sorted them by thickness on the pan, and pulled the thinner ones earlier.
Thanks for clearly explaining this technique!
Farmer’s markets are so great! Thanks for your review, Lisa.
Thank you, Deb!
I was on the lookout for a roasted asparagus recipe for an Easter Brunch I was attending and you posted this recipe at just the exact time I needed it. It was fantastic! Even my kids couldn’t get enough of the asparagus. Thanks for all the extra tips and tricks. They made it perfect!
You’re welcome, Ely!
I’m going to start following this blog. I asked for perfect roasted asparagus and that’s what I got!
They were crisp, delicious and the balsamic vinegar gave it just the right hint of flavor
Delicious, made them today!
Very delicious asparagus!!! I used basil infused olive oil, sea salt & added a sprinkle of Parmesan cheese. Thank you so much!
You’re welcome, Janis!
Wonderful recipe. I am reaching out to you as well – I had purchased 2 of your ” Love Real Food” cookbooks on Amazon during the black Friday deals. The deal was purchase 2 , get one free! Well I only received 2 today. It is so difficult to reach customer service with Amazon, do you have any suggestions? I was planning to give as Christmas gifts!
Why did you put this out I hated it I wish I hadn’t tried if you like it you have problems. Bleck. It tasted like cockroaches.
How often have you eaten cockroaches, Bob?? What a disgisting comment to make.
Thank you Kate! Our asparagus turned out great. Very quick and simple recipe.
I’m transporting this asparagus.
Can it be served cold or at room temp…have you tried to make ahead?
Day before? JP
This is best served right away, sorry!
So so good! Based on your suggestion we did mint and preserved lemon. It was amazing! I will always prepare asparagus that way from now on. I can’t wait for more spring crop! Thank you.
Just used this recipe and the asparagus tasted excellent! Very customize-able but I definitely think the lemon is a must!
Agree! The lemon is perfect. I appreciate your review, Kristin.
since times are tuff I used some fake crab sauteed it. poured over angel hair pasta. But your asparagus was incredible and easy ….so good you could snack on it, That’s how I will make it from now on. Thanks..p.s way better than steaming
In one of your recipes, you mentioned your preference for a specific THICK basalmic vinegar. What was the name? Thank you . Sue
Hi Sue! It’s Napa Valley Naturals balsamic vinegar (the 25-star variety). Unfortunately, I haven’t been able to find it in stores lately. I’m hoping it comes back soon! Another option would be balsamic reduction, which you can buy or make yourself by gently simmering down a runny balsamic vinegar.
So simple and easy! I’m learning more recipes in college and this is one of my favorite sides :)
DEBORAH MARIE WALSH
Thank you so much for this simple but delectable recipe! It was perfect with my salmon and what a presentation! Please keep them coming! i love fresh vegetables and need to know how to store them as well ad prepare them!
Thank you again!
I have adapted this recipe a bit. My wife and I enjoy crunchier
asparagus, so I shop for small diameter asparagus. I roll the asaparagus around in a small amount of olive oil and a generous amount of fajita mix on a darker tinted baking sheet. Then I broil them on high for 5-6 minutes, or until the tops are crunchy.
This is my first time commenting on your site, just know that Cookie + Kate is my goto recipe site for our family meals. Keep up the good work!
Very nice recipe, just what I was looking for. :)
Great recipe and super easy!
Thank you, Toni!
I’m about to make dinner. I’m using this recipe! Looks great Kate. Can’t wait to try it!
Hope your asparagus turned out great, Flicka!
Oh so delicious! Perfect side dish for any meal. I really never knew how to cook asparagus to make it taste delicious… But I must say this recipe did the trick! My husband loved it and so did I. We simply used the olive oil ….sprinkled it with sea salt and sprinkled on some Parmesan cheese .
Did not find the temperature to set oven for roasting asparagus.
Hi Sara, see step 1!
The most perfect roasted asparagus recipe! I only added the lemon juice and red pepper flakes and it was the perfect pairing with some BBQ steak.
Thanks for this. I was searching for recipes having grown my own plants last year.
I really enjoy this recipe, I am it every weak and change up the toppings, sometimes I just have them with oil, salt and pepper and they are delicious!
That’s wonderful, Evangelia! Thanks for sharing. I love that you change it up.
Absolutely fabulous, my family loved it with just a sprinkle of lemon, good recipe.
That’s great, Misty! Thank you for your review.
Fabulous recipe! So delicious…I followed recipe exactly with just olive oil, pepper, and used coarse sea salt and yum…I used propellant free olive oil spray…thanks so much for a great recipe!
You’re welcome, Brenda! Thank you for your review.
Thank you for the recipe, I am preparing my wife’s favorite meal. She works at a hospital and most times it is very challenging. Easter Sunday I will have a special dinner ready for her.
You’re welcome, Peter! Thank you for your review.
I made per the instructions and it was magnificently delicious.
Looks delicious and so simple. Thanks kate.
I used your basic four seasonings, it tasted so good. I’m an older gentleman and I’ve been eating better the last couple years so this will be a new addition to my side dishes. I don’t any cook books but I wanted to let you know your appreciated. Great roasted asparagus. Best reguards
I’ve bought your cookbook and have been making your recipes for years. I’ve been able to print them and put them in my recipe booklet. It seems that they are no longer printable. What has changed?
Hi Jan, I’m currently working to resolve the printer function issue. It’t not working right now, but hope to have it fixed soon!
Thanks for letting me know, Kate! I love your recipes! You are very talented. ~Jan
If you don’t want to heat your house up with the oven I have also done this in a skillet on medium heat turning as necessary browning as you like. Add the minced garlic towards the end of browning.
Thank you for sharing, Lee! I’m glad that method works well for you.
OMG FANTASTIC. Can’t take a picture I ate it all.
I love to hear that! Thank you for sharing, Diane.
Very tasty! I Like the options that are offered.
Love this on recipe! Super easy & I made it in my countertop convection/bake/rosterrie oven my son got me for days when it’s too hot here @loz!
SO flavorful! Followed the cook time and temp to a T and topped with parmesan and lemon. Deeeelicious!
I’m glad you enjoyed it, Hilary!
Delicious. My first try, so I was a little light with the mint, Parmesan, lemon and chili flakes. I definitely would go with the small handful of mint as you recommended vs the tablespoon I added.
If we can’t serve it for about an hour, how would you recommend handling that? Keep platter with cooked asparagus warm at ?? Degrees in the oven? Or reheat at ?? Degrees for ?? Minutes?
Hi, I don’t recommend keep it warm as it will still cook. I know some don’t mind it on the cooler side.
The best simple pairing I’ve found (besides [different, separate recipe] topping with ground hazelnut butter) is topping roasted asparagus with white pepper (which has a different flavor profile than black) and sea salt. Ahhh, Spring!
I’m glad you liked it, Jo! I appreciate your review.
simple and perfect for our side dish tonight. Thanks! The lemon makes it.
I’m glad you enjoyed it, Courtney! Thank you for your review.
This recipe was awesome thank u… I sprinkled with Italian seasonings as well :-)
I have not tried this recipe yet though will soon. I just wanted to pop on to say THANK YOU for all the work you put into sharing REALLY DELICIOUS recipes. I have so many on rotation and anytime i want to impress friends or family with something delicious I go straight to this site and whatever i choose always turns out well! It’s a great feeling to know I can trust what you post will end up tasting fantastic and I don’t end up wasting expensive ingredients as can often happen on other sites I have tried. Keep up the GREAT work we appreciate it!! :D
I love asparagus. I prepare with a vegetable peeler at base of stalks. I lay the spears in a frying pan. I cover them with boiling water and simmer until cooked to correct firmness.
I then remove to a plate with tongs. Tip out the water and heat oil olive. Then spears are then reheated in same pan with salt and pepper. Turn with tongs and serve. Alternatively the spears can be cooked on a griddle pan to give charred flavour. Easy. No need to heat oven. Good quick results to eat hot or cold.
I’m glad you loved it, Tonia! I appreciate your review.
can you blanche and freeze raw asparagus?
I haven’t tried it so I can’t say from experience, Gerry. Sorry!
I finally made asparagus that wasn’t mushy or wilted! Thank you!
You’re welcome, Heather! Thank you for your review.
I’m delighted you enjoyed it, Joseph!
Kimberley J McCurdy
I’m glad you loved it, Kimberley!
I love asparagus and Brussel sprouts! Always looking for easy ways to make them healthier and tastier so thank you for sharing your kitchen with us!!!
Made this with lemon juice and zest at the end and it was excellent.
I roasted with garlic salt before and after the oven, it was delicious and very crispy! Next time I wont use as much oil, I got a little excited with my drizzling!
This is the first time I’ve roasted asparagus. It’s much better than boiling! I topped mine with butter and toasted sesame seeds.
Thank you for sharing!