Step 1

Preheat oven to 450 degrees F (232 C). Set out a large baking sheet (as original recipe is written // use more baking sheets as needed to avoid crowding).

Step 2

Trim woody ends off of the asparagus (~1-2 inches from the bottom) and place the asparagus sprigs on the bare baking sheet(s). If you want to use parchment paper, refer to packaging for maximum safe temperature. We found a bare baking sheet yielded the best result.

Step 3

Drizzle with oil and toss to distribute evenly. Sprinkle with sea salt and black pepper (optional). To encourage browning, avoid crowding the pan. The asparagus can touch but should not be overlapping.

Step 4

Bake for 6-10 minutes or until lightly browned and tender when pierced with a fork. Should still have a little bite. Thicker stems will require longer cook time than thinner stems. Taste and add more salt to taste as needed.

Step 5

Serve hot. Optionally, garnish with vegan parmesan cheese and/or a sprinkle of lemon juice and/or zest.

Step 6

Best when fresh. Store leftovers in a sealed container in the refrigerator for up to 2-3 days. Reheat in a skillet on the stovetop until warm. Not freezer friendly.