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Roasted Asparagus  (Farmers Market Recipe)

(Allow 1/2 pound per person)

1-2 pounds of fresh asparagus (allow 6-8 spears per person)

Olive oil

Salt and pepper

Lemon zest or juice (may be used in place of some of the salt)


Preheat the oven to 425 degrees. 

Break each spear of asparagus at its tender length or peel the lower part.  Arrange in a single layer on a baking sheet.  Drizzle with olive oil, salt and pepper. 

Place in the oven and allow to roast 6 minutes.  Check the pan and move spears to allow another part of the spear to lie against the pan.  Roast another 5 minutes and check for doneness by piercing the lower spear with a utility knife.  It should go in easily without being mushy.  Roast more as needed.

Before serving, sprinkle with lemon zest or juice.

Use any leftovers for morning omelets, quiche, pizza topping or salad ingredient.

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