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roasted asparagus with salt pepper and lemon

Sheet Pan Asparagus

Felice Kaufman
Sheet pan asparagus is a simple side dish that cooks fast and comes out tender with lightly roasted edges. It uses just a few ingredients and is ready in about 10 minutes. Roast at 400°F for the best texture and serve with a squeeze of fresh lemon.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish, Vegetables
Cuisine American
Servings 2 servings
Calories 63.5 kcal

Ingredients
  

  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil or avocado oil
  • Kosher salt
  • Freshly ground black pepper
  • Lemon wedges and flaky sea salt for serving

Instructions
 

  • Preheat oven to 400°F.
  • Wash and dry the asparagus well. Trim off the tough ends.
  • Place asparagus on a sheet pan in a single layer.
  • Drizzle with oil and season with salt and pepper. Toss to coat.
  • Roast for 10-15 minutes, depending on thickness, until tender with lightly browned edges.
    raw asparagus on sheet pan with oil, salt and black pepper
  • Serve with a squeeze of fresh lemon and flaky sea salt.

Notes

Top Tips
  • Dry the asparagus well so it roasts, not steams.
  • Don’t overcrowd the pan.
  • Spread asparagus in a single layer so it roasts evenly
  • Snap a spear or take a bite of the bottom of one to check for doneness. They should be tender, not stringy.
  • Thicker stalks can take 15–20 minutes. Thinner ones are ready in 8–10 minutes.
  • Use high heat for better browning.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best texture. The microwave works, but the asparagus will soften.

Nutrition

Calories: 63.5kcalCarbohydrates: 0.3gProtein: 0.2gTotal Fat: 7gSaturated Fat: 1gSodium: 0.3mgPotassium: 16.2mgFiber: 0.2gSugar: 0.1g
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