Basic Roasted Asparagus

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Serves three to four.

• To learn more, read:
  An Essential Guide to Roasting Vegetables
• by Jennifer Armentrout from Fine Cooking
  Issue 88

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the asparagus with olive oil and salt and pepper before roasting. Or toss the asparagus with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 1 lb. asparagus
• 1 to 3 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• Fresh lemon juice (optional)
•  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the asparagus out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.
Return the asparagus to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice.

Photo: Scott Phillips