Roasted Asparagus

We're big fans of roasting because it concentrates the vegetables' flavors and intensifies their natural sugars. When asparagus is in season, try roasting it until tender when pierced with a knife.

Serves 2


  • 16 asparagus spears, trimmed and peeled if necessary
  • 1½ teaspoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • lemon wedge or dash of balsamic vinegar (optional)


  • Preheat oven to 450 degrees.
  • Put the asparagus in a large baking pan. Drizzle with olive oil and season with kosher salt and pepper to taste. Toss to coat. Roast until the asparagus is tender-crisp, 8 to 15 minutes, shaking the pan halfway through the cooking time. Season with a squeeze of lemon or a dash of vinegar, if desired.

How to peel asparagus:

If the stalks are thick, peeling is a must, as the base of the asparagus can be tough and unpalatable. To peel, use a sharp vegetable peeler and peel the stalks away from the tips, about two-thirds of the way down. It's not necessary to peel pencil-thin asparagus spears.