Roasted Asparagus

© Katherine Stetson

The very best cooking method for asparagus!

  • 1 pound fresh asparagus
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • lemon zest (optional)
  • sea salt, to taste
  • freshly cracked pepper, to taste

Preheat oven to 425 degrees.

To trim asparagus, bend each stalk gently until it breaks.  Discard root ends or reserve for soup stock.  Rinse asparagus under running water and place in an 8” by 8” baking pan.  Add olive oil, butter, salt and pepper.  Roast for 5 minutes and then toss the asparagus in the pan to evenly coat with the seasonings.  Continue roasting for approximately 15 minutes, subject to thickness of asparagus and remove from oven.  Serve immediately.

Copyright © Katherine Stetson, all rights reserved.