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Zingy Roasted Asparagus



This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, Zingy Roasted Asparagus makes a welcome side dish for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

Makes 6 to 8 servings



2 large or 3 small bunches asparagus spears, cleaned and trimmed
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon coarse sea salt, plus more as needed
Several grinds freshly ground pepper



Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl. Drizzle with the olive oil and sprinkle with the garlic powder, chili powder, sea salt and pepper. Toss gently until the asparagus is evenly coated.


Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 5 to 10 minutes or until the asparagus is crisp-tender but not mushy. Serve hot, warm or cover and refrigerate 2 to 4 hours and serve cold.