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I just love this.


  • 1 pound asparagus spears
  • 3 or 4 tablespoons olive oil
  • 1/2 teaspoon kosher salt


  • Preheat oven to 425'F.
  • Cut off the woody bottom part of the asparagus spears and discard.
  • Using a vegetable peeler, peel the skin off the bottom 2-3 inches of the spears.
  • If you skip the peeling step, the asparagus will be stringy on the bottom.
  • Place asparagus on the foil and drizzle with olive oil.
  • Sprinkle with salt and roll the asparagus around until they are evenly coated with oil and salt.
  • Roast for 10-15 minutes depending on the thickness of the stalks and desired tenderness.
  • The tips of the spears can burn, so check often if cooking for longer than 10 minutes.
  • Remove from oven and serve immediately.

Categories: Side Dish  Vegetable 
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