Oven Roasted Asparagus (Easy 20-Minute Side Dish)

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Prep: 5

Cook: 15

Total: 20

Serves: 4 servings

Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
Rinse 1 lb fresh asparagus under cold water and pat dry. Trim the tough ends by snapping or cutting off about 1 inch from the bottom of each stalk.
Place the asparagus in a large bowl (or directly on the baking sheet). Drizzle with 2 tbsp olive oil, then sprinkle with ½ tsp garlic powder, ½ tsp salt, and ¼ tsp ground black pepper. Toss until evenly coated.
Arrange asparagus in a single layer on the baking sheet. Roast for 12–15 minutes, depending on thickness, until tender and crisp at the tips.
Remove from oven, transfer to a serving dish, and serve. For extra flavor, drizzle with fresh lemon juice and sprinkle with freshly grated parmesan cheese while still warm.

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Thicker spears may need closer to 15 minutes of roasting. Thinner spears cook faster—check at 10–12 minutes.
For crispy tips and caramelized edges, don’t overcrowd the baking sheet.
Use freshly grated parmesan for best flavor—it melts beautifully over warm asparagus.
Add a squeeze of fresh lemon juice right after roasting to brighten the flavors.
Want more crunch? Top with toasted almonds or sunflower seeds just before serving.

*nutrition info doesn't include the lemon and parmesan cheese.

Nutrition info is auto-calculated and meant to be an approximation only.

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