Roasted Spring Asparagus

  • Yield 8 servings
  • Prep 10 mins
  • Cook 20 mins

The tasty and simple asparagus dish below goes well with chicken, lamb or fish.


1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 to 1 teaspoon freshly ground pepper (to taste)
2 teaspoons truffle oil (optional)


  1. Clean and trim the asparagus (Peel the ends if spears are thick.). Drizzle a roasting pan with the olive oil and lay asparagus evenly in pan. Turn to coat. Season asparagus with freshly ground salt and pepper. 
  2. Roast at 425F for approximately 20 minutes, or until the stalks are tender, yet crisp. Remove from pan and transfer to a serving dish. Drizzle with the truffle oil, if using. Serve warm or at room temperature.
Recipe by Frances Largeman, RD, Washington, D.C. Reprinted with permission from John Wiley & Sons, Inc. The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).



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