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Roasted Baby Asparagus

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Serving Size



2 pounds medium asparagus, stems broken off
2 tbs extra virgin olive oil
1/2 tsp kosher salt
1/8 tsp fresh ground black pepper
8 lemon wedges


Heat oven to 425 degrees. In a flat baking ¼ sheet pan or casserole dish, place asparagus. Drizzle with olive oil and sprinkle with salt and pepper. Turn until evenly coated, then arrange in single layer.

Roast 10 to 15 minutes or until tender when pierced and tips start to brown. Serve immediately or cool in pan, cover and refrigerate.

To serve reheat in a 350 oven for 5 minutes and serve with lemon wedges.

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