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Roasted Asparagus

Whether you're working with thick or thin stalks, the June Oven makes perfectly tender-crisp roasted asparagus with the Asparagus Cook-Program. You can serve them as an appetizer or a side dish to your favorite main or chop them up for salads or grain bowls. Use asparagus during spring, its peak season, for best results.

Prep Time — 5 min
Cook Time — 12 min
Servings — 4
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Ingredients

1 bunch asparagus

2 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

1 lemon

Tools

measuring spoons

zester

June Pan

June Oven

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Trim the asparagus

Snap off the woody end of each asparagus spear. Arrange the asparagus on the June Pan in a single layer.

1 bunch asparagus

June Pan

Add the oil

Drizzle the olive oil over the asparagus.

2 tablespoons extra-virgin olive oil

measuring spoons

Season the asparagus

Sprinkle the salt and pepper evenly over the asparagus. Toss until the spears are evenly coated. Set cooking preferences using the button below.

1 teaspoon salt

¼ teaspoon black pepper

Roast the asparagus

Place the asparagus on the middle shelf of the June Oven. Roast 11 minutes, or until the stalks are tender. June will notify you when the asparagus is ready. If desired, follow instructions on your June Oven to continue cooking.

June Oven

Garnish and serve

Remove the asparagus from the June Oven and transfer it to serving plates or a platter. If using, zest the lemon directly over the asparagus. Serve immediately.

1 lemon

zester

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