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Pencil-Thin Asparagus

Patricia Reitz

I love asparagus, especially pencil thin asparagus.  Because they're so thin, they can be a little difficult to roast, but if you do so quickly at a very high temperature, you'll be very pleased with the results.  

Items used to make this recipe:

Skinny Asparagus

Makes 4 servings

Printable Recipe


  • 1 pound skinny asparagus, ends trimmed (about the same width as a pencil)

  • 1 tablespoon olive oil

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • drizzle of excellent quality balsamic vinegar

  • parmesan shavings


  1. Preheat oven to 500F.

  2. Place prepared asparagus on a half sheet pan.

  3. Drizzle asparagus with olive oil, salt, and pepper; toss to coat well.

  4. Arrange asparagus evenly in pan (it's ok if they overlap one another).

  5. Roast uncovered for 10-12 minutes until the asparagus begin to shrivel and caramelize on the edges.

  6. Arrange on serving platter and finish with a drizzle of balsamic and sprinkle with shaved parmesan.