Ingredients
Method
- Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and set it aside.
- Rinse the asparagus and trim the woody ends. Arrange the stalks in a single layer on the prepared baking sheet.
- Lightly coat the asparagus with olive oil spray. Season with salt, pepper, garlic, and parmesan cheese. Toss by hand to coat evenly, rearrange into a single layer, and apply a final light mist of olive oil.
- Bake for 8 to 9 minutes. Remove from the oven and serve immediately.
Nutrition
Notes
- I prepare my roasted asparagus on the same cookie sheet that it bakes on. I can’t stand extra dishes to wash, so if a recipe allows a short-cut, I go for it! Just make sure to use a rimmed baking sheet and line it with foil or parchment paper. It will make cleanup easier, too.
- The best way to store asparagus is upright in a bowl or wide glass of cold water in the fridge. If you don’t have the space for this method, you can also wrap the bottom of your asparagus in a damp paper towel before storing in the fridge. This will help your asparagus to stay nice and crisp.
- To give some brightness to your asparagus, add a squeeze of lemon juice before roasting.
- Don’t overcook it! I like to cook my asparagus for just about 8-9 minutes. If you go any longer than that, the asparagus gets too soft for my liking. I like it to be a little bit crisp and not mushy.
- Store leftovers in an airtight container in the fridge for up to three days.