Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Yield
Serves 4

How to Make It

Combine olive oil, salt, ground red pepper, and asparagus on a jelly-roll pan. Bake at 450° for 6 minutes or until crisp-tender. Serve with lemon wedges.

Ratings & Reviews

GayleR's Review

ErinWard
April 01, 2013
Not my favorite CL roasted asparagus. Six minutes was too crunchy; prefer without the cayenne and lemon.

gretcheepoo's Review

Barkley2010
March 30, 2012
I originally made this with the Shrimp Fettuccine Alfredo that it was paired with in Cooking Light. I thought it had the perfect kick and was crisp component to the creamy fettuccine. Since then, I've made it multiple times with everything from Indian menus to meatloaf. It is fantastic!!!

ErinWard's Review

GayleR
October 19, 2011
I make this at least once a week as a side to various main dishes. It is absolutely delicious! I don't always have lemons on hand, and it is still great without them. If you're an asparagus fan this is a must-try!

Barkley2010's Review

gretcheepoo
October 11, 2011
This is the best roasted asparagus recipe I have found yet! It's super easy and the asparagus was perfectly done. (I love asparagus and used to only steam it... I cannot steam asparagus for the life of me, so I've started to roast it every time I make it, believe me, I've tried every roasted asparagus recipe I have found.) This one is a keeper!