Start by rinsing it to get rid of any dirt, dust, or germs. If necessary, you should remove the woody ends of the asparagus (if they haven't been removed already).
This step is optional and I usually skip it: Blanch the asparagus spears. Prepare a bowl of iced water. Bring a salted pot of water to a boil, then add the asparagus. Boil for 3 minutes, remove the asparagus using a slotted spoon or tongs, and place it in the ice bath for a few more minutes.
Arrange the asparagus in a single layer on a baking sheet pan and season. Sprinkle liberally with salt and pepper, then add the minced garlic. Drizzle the asparagus with olive oil so all the asparagus stalks are covered.
Roast in a preheated oven for 12-15 minutes at 400ºF/200ºC, though the time should be adjusted for the size. - Thin: 8-11 minutes- Medium: 12-15 minutes- Thick: 16-20 minutesThe best asparagus will be lightly browned and fork-tender when it's ready.
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Notes
Optional add-ins: Before roasting, you can also add any other seasoning you like - lemon zest, Italian seasoning, garlic powder, red pepper flakes, thyme, fresh chives, tarragon, or dill.Roasted asparagus with parmesan: sprinkle the asparagus with freshly grated parmesan cheese just before you roast it. This will provide a whole new flavor boost and can elevate a familiar side dish.Should I blanch the asparagus before roasting? This step is completely optional and I often skip it. Blanching can keep the beautiful green color and give you a headstart on cooking. Plus, the outside won't overcook when you bake them. It'll keep them beautifully crisp too.Check the blog post for more top tips and serving recommendations!