Roasted Asparagus
A hot oven gives asparagus lightly browned tips while the stalks keep a little bite. A squeeze of lemon after roasting is all it needs, if you like.
Ingredients
- —2 lb asparagus
- —2 tbsp olive oil
- —1 tsp kosher salt
- —1/2 tsp black pepper
- —1 tsp garlic powder
- —1 tbsp lemon juice, optional, added after roasting
Notes
Go by the thickness of the stalks: thin asparagus may be ready in 8 to 10 minutes, while thick stalks can take 13 to 16. Dry them well before adding the oil so they roast rather than steam. If you're making the potatoes and Brussels sprouts too, put the asparagus in when those are nearly done.
Instructions
- Preheat the oven to 425°F using Convect Roast.
- Wash and thoroughly dry the asparagus.
- Trim off the woody ends.
- Toss with olive oil, salt, pepper, and garlic powder.
- Spread in a single layer on a sheet pan.
- Roast at 425°F on Convect Roast for 10 to 15 minutes.
- Remove when the stalks are tender but still have some bite and the tips are lightly browned.
- Add lemon juice after roasting if desired.