Roasting asparagus is my favorite way to cook asparagus during the cooler months, whether you cook them to al dente or super tender. They get golden and the high heat brings out the natural sugars in the vegetable.
Place the asparagus in a baking pan or rimmed baking sheet. Don’t worry about finding a pan large enough to hold the asparagus in one layer — the stalks can overlap a bit. Drizzle the olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt, and toss again.
Roast the asparagus for 8 to 10 minutes for thin stalks and 10 to 14 for thick ones. If they overlap, just give them a little shuffle with a spatula halfway through the cooking time so they all have a chance to brown a bit. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like.
Notes
You can line the pan with parchment paper or foil, which helps make clean-up very easy. I am quite obsessed with my big package of precut baking sheet-sized pieces of parchment paper. I think it’s my favorite shortcut prep tool in the kitchen.
Remember that the asparagus will continue to soften after they are removed from the oven, so take them out a minute or two before they reach your intended level of doneness.