Roasted Spring Asparagus

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


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

Nutritional Info *per serving

  • Calories 30
  • Fat 2g
  • Saturated Fat 0
  • Cholesterol 0
  • Potassium 150mg
  • Carbohydrate 3g
  • Fiber 1g
  • Protein 1g