Roasted asparagus with olive oil, black pepper, and garlic powder. A longer roast gives the spears a slightly crispy finish while keeping them very tender—no salt added.

Ingredients

• Fresh asparagus
• Olive oil, enough to lightly coat
• Black pepper, to taste
• Garlic powder (salt-free), to taste

Step-by-step instructions

1. Preheat the oven to 400°F.
2. Rinse the asparagus and pat dry. Bend each spear near the base until it snaps, then set aside the tougher woody ends.
3. Place the asparagus on a baking sheet. Drizzle with olive oil and season with black pepper and salt-free garlic powder. Toss to coat and spread in a single layer.
4. Roast at 400°F for 25 minutes.
5. Rotate or turn the asparagus, then roast for an additional 10 minutes, until very tender with slightly crispy edges.

Helpful prep tip

Keep a toss-away bag beside the sink while washing the asparagus. After rinsing, bend each spear near the bottom until it naturally snaps. Toss the woody ends straight into the bag for easy cleanup—or save them for an asparagus casserole, where longer cooking can soften them. The ends tend to be stringy, so chop finely or blend after cooking if using them.

Why it works

Olive oil helps the asparagus roast, while black pepper and garlic powder add flavor without adding salt. The full 35-minute roasting time creates the soft, tender texture and lightly crisp edges described here. Thinner spears may cook faster, so check for doneness before the full time if needed.

No salt is added during preparation; asparagus naturally contains some sodium. Choose garlic powder without added salt.

Pair with another recipe

Pair this asparagus with our pan-seared chicken breast dinner, herb-baked whiting, or baked russet potatoes.