Roasted Asparagus

Ingredients

• 1.5 pounds asparagus – tough ends snapped off, patted dry
• 2 tablespoons extra-virgin olive oil
• 0.75 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• lemon – cut into wedges (for serving)

Instructions

1. Heat the oven to 425°F with a rack in the middle.
2. Snap off the woody ends of the asparagus where they naturally break, then pat the spears dry with a towel.
3. Place asparagus on a rimmed baking sheet, drizzle with olive oil, and sprinkle evenly with kosher salt and black pepper. Toss to coat.
4. Spread asparagus in a single layer, tips facing the same direction and without crowding.
5. Roast until tender-crisp with lightly browned spots and the thick end yields to a knife, 10–15 minutes, depending on thickness (thin spears 8–10 minutes; thick spears 12–15 minutes). Rotate the pan once halfway through for even browning.
6. Transfer to a warm platter. Taste and adjust salt and pepper if needed, then serve with lemon wedges for squeezing at the table.