Roasted Asparagus in the oven is one of the easiest and quickest ways to brings out their sweetness. Add more savoriness by drizzling with lemon juice or balsamic vinegar and be sure to sprinkle with fresh grated Parmesan cheese. For best results use thick asparagus as the skinny will dry out too quickly and wind up tough and stringy.
1 pound asparagus spears (thick spears are best for roasting)
1-2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Freshly grated black pepper
Lemon juice (or balsamic vinegar)
Preheat the oven to 400°F (205°C).
Rinse the asparagus spears. If the ends are tough, break them off and either discard or save them for stock.
You can also use a vegetable peeler to peel away the tough outer skin of the fatter ends of the asparagus.
Line a roasting pan with foil. Arrange the asparagus spears in a single layer on the lined roasting pan.
Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic, and rub over the asparagus spears to evenly distribute.
Roast at 400°F (205°C) for 10 minutes or until the asparagus are just lightly browned and tender when pierced with a fork.
To serve, drizzle with fresh lemon juice or balsamic vinegar, and grated Parmesan cheese.