Roasted Asparagus

This basic recipe for roasted asparagus relies on just a few simple, but excellent ingredients. The beauty of its simplicity is that it's open to adding other flavors and textures to the finished dish. Be sure to opt for thicker spears when choosing a bunch. They are the ones with juicy flesh that hold up to high heat and still have a “bite” when finished. 

Roasted Asparagus

Serves 4


1 bunch asparagus (about 1 pound), washed, dried and ends trimmed (about 1-inch)
4-5 teaspoons Olive Scene Single Varietal Olive Oil
1 tablespoon Olive Scene Traditional Balsamic, to drizzle
Flaky sea salt and freshly ground black pepper, to taste


Preheat the oven to 425°F. 
On a sturdy, rimmed baking sheet, arrange the prepared asparagus in a single layer. Drizzle oil evenly over the asparagus and sprinkle with salt and pepper.
Roast for 10 minutes or until asparagus begins to brown on the outside and is tender, not flimsy.
Arrange on a platter and drizzle with balsamic. Serve immediately.


Quick and Simple Variations

  • Finish with a fresh grating of Parmesan cheese 
  • Toss with a dollop of prepared pesto.
  • Squeeze fresh lemon juice over the finished asparagus
  • Sprinkle finished asparagus with lemon zest
  • Roast the asparagus with a cup of fresh, whole cherry tomatoes
  • Top finished crumbled feta or goat cheese
  • Substitute any of these Olive Scene Infused/Fused Olive Oils when roasting: Lemon, Oregano, Herbs de Provence, or Black Pepper.