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Crispy Roasted Asparagus

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A quick and easy recipe for crispy roasted asparagus with olive oil and sea salt, perfect as a healthy snack or side dish.

Ingredients

Scale
  • 1 pound fresh asparagus spears (about 450 grams), thin to medium thickness
  • 2 tablespoons extra virgin olive oil
  • Sea salt flakes to taste (Maldon or fleur de sel recommended)
  • Freshly ground black pepper (optional, a few grinds)
  • Fresh lemon zest from half a lemon (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Allow 10-15 minutes for the oven to reach the correct temperature.
  2. Rinse the asparagus spears under cold water and pat dry with a clean towel. Trim the tough, woody ends by bending each spear gently until it naturally snaps (usually the bottom 1-2 inches).
  3. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the asparagus spears in a single layer without overlapping.
  4. Drizzle 2 tablespoons of extra virgin olive oil evenly over the asparagus. Toss gently with tongs or hands to coat each spear lightly.
  5. Sprinkle flaky sea salt generously over the asparagus. Add freshly ground black pepper and lemon zest if using.
  6. Roast in the oven for 12-15 minutes, flipping the spears halfway through with tongs to ensure even cooking. The asparagus is done when the tips are crisp and slightly browned, and the stalks snap when bent.
  7. Remove from oven and serve immediately while hot.

Notes

Dry asparagus thoroughly before roasting to avoid sogginess. Do not overcrowd the pan to ensure crispiness. Check asparagus near the end of cooking to prevent burning. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently in a skillet or oven to restore crispness.

Nutrition

Keywords: crispy roasted asparagus, easy asparagus recipe, olive oil asparagus, healthy snack, vegetable side dish, gluten-free, vegan

Find it online: https://lyrafeast.com/crispy-roasted-asparagus-recipe-easy-perfect-olive-oil-and-sea-salt-snack/