Roasted Asparagus

by Laurel on November 27, 2012

Fresh asparagus was on sale at the market this week and it had been far too long since I made my favorite asparagus recipe. About 10 years ago when I was just starting to get really get into cooking, my Dad taught me to roast asparagus on a sheet pan with garlic, a drizzle of olive oil, rosemary, and a sprinkle of salt and pepper on top. I love preparing it this way because it’s bursting with flavor and yet it’s so easy to prepare. Even today, it’s my favorite way to prepare asparagus, especially during the colder months when I’m roasting everything in sight.

Roasted Asparagus w/ Garlic & Rosemary
(makes 2-4 servings)

Roasted Asparagus with Garlic and Rosemary

1 bunch fresh asparagus
2 tbsp. olive oil
2-3 garlic cloves
1 small handful fresh rosemary leaves
Salt & pepper
Red pepper flakes (for garnish) (optional)

Preheat your oven to 425 degrees. Trim off the tough ends of each asparagus stalk, and then spread out the stalks on a sheet pan. Finely chop the garlic cloves and rosemary leaves and sprinkle them on top of the asparagus. Drizzle olive oil on top and finish with a sprinkle of salt and pepper. Roast for 15-20 minutes on a lower rack of the oven, turning the stalks halfway through cooking, until the ends are just starting to get crispy and brown. Finish with a pinch of red pepper flakes. Serve warm.

Roasted Asparagus with Garlic and Rosemary

Roasted Asparagus with Garlic and Rosemary

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