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Preheat the oven to 425 degrees F. For easy cleanup, line a rimmed baking with parchment paper or lightly coat with non-stick spray.
Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place (I find this task very satisfying). Discard the stem ends.
Arrange the asparagus on the baking sheet. Drizzle with the olive oil and sprinkle with salt and any dried herbs you are using. Toss to coat, then spread into an even layer.
Bake the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thicker stalks), just until it easily pierces with a fork.
Sprinkle the asparagus with your toppings of choice. My favorite is lemon zest and juice, a sprinkle of Parmesan, and a pinch of red pepper flakes. Enjoy hot or at room temperature.