Roasted Asparagus
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 pound (454 g) asparagus spears, trimmed
  • 3 or 4 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 425° F/220° C.
  2. Cut off the woody bottom part of the asparagus spears and discard. Place the 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.
  3. Roast in the preheated oven 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 the oven and transfer to a serving plate. Sprinkle on the Parmesan cheese, and serve immediately.
More Information

baking sheet lined with foil

Recipe Notes:

The longest part of this recipe is waiting for the oven to preheat. If you have a counter top toaster oven, you can use that instead. The preheat time is much faster.
Recipe by Andrea Meyers at