Roasted Asparagus Spears


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a simple and delicious way to prepare asparagus, and works wonderfully in salads.


  • 500 g green asparagus spears
  • 3 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • juice of 1 lemon
  • a dash of balsamic vinegar
  • 100 g Parmesan cheese


    Trim the white ends from the asparagus; I sometimes like to cut at an angle.

    Heat the oven to 200°C/gas 6.

    Drizzle a large non-stick baking tray with the olive oil, add the asparagus, toss them in the oil, then roast them for 10 minutes. The asparagus around the edge of the tray may be better roasted, so cook the middle pieces for a few minutes longer if needed.

    Transfer the roasted asparagus to a serving dish and add seasoning, lemon juice and balsamic vinegar. With a vegetable peeler, carve ribbons of Parmesan over the top. Serve hot or at room temperature.