My aunt brought this over for Sunday dinner and blew everyone away. Hard to believe it only takes 4 ingredients.

This southern 4-ingredient roasted asparagus is the kind of dish that shows up at a Sunday dinner and suddenly steals the spotlight from the main course. My aunt brought a pan of this over one weekend—still warm, asparagus glistening with butter and those crispy, charred tips—and everyone went back for seconds before the ham was even carved. It’s embarrassingly easy, but tastes like something you fussed over: just fresh asparagus, real butter, a good sprinkle of garlic salt, and a crackle of black pepper. The high-heat roast gives you bright green stalks with caramelized edges and that buttery, down-home flavor that feels right at home on a Southern-style table.

Serve this roasted asparagus straight from the oven on a simple white platter so those glossy, charred tips can really shine. It’s perfect alongside baked or grilled chicken, ham, pork chops, or a Sunday roast, and it fits right in next to mashed potatoes, mac and cheese, or cornbread. I like to make it the one green vegetable on the table so it really gets noticed, but it also pairs well with a light salad if you’re keeping things a little fresher. Leftovers are great chopped into scrambled eggs or tucked into a weekday grain bowl, so don’t be afraid to roast a double batch.

Servings: 4

1 1/2 pounds fresh asparagus, woody ends trimmed

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it for easier cleanup.

Rinse the asparagus under cool water and pat very dry with a clean kitchen towel. Trim off the woody ends by snapping or cutting about 1 to 2 inches from the bottom of each stalk.

Spread the asparagus in a single layer on the prepared baking sheet, making sure the stalks aren’t crowded so they can roast and char instead of steam.

Drizzle the melted butter evenly over the asparagus. Sprinkle the garlic salt and black pepper over the top. Using clean hands or tongs, gently toss the asparagus right on the pan until every spear is lightly coated, then rearrange them back into a single layer with the tips mostly pointing in the same direction.

Roast in the preheated oven for 12 to 15 minutes, depending on thickness, until the asparagus is bright green with lightly charred, crispy tips and tender stalks that still have a little bite when pierced with a fork.

Remove from the oven and immediately tilt the pan slightly, using a spoon to scoop any melted butter from the bottom and drizzle it back over the asparagus. Transfer to a warm white serving platter, pouring any remaining buttery pan juices over the top. Serve right away while the tips are still crisp and glistening.

If you want to keep the 4-ingredient magic but tweak the flavor, you can swap the garlic salt for seasoned salt or a Cajun seasoning blend for a spicier, more Southern kick—just go light at first and add more to taste. For a slightly richer version, use salted butter and cut back a bit on the garlic salt so it doesn’t get too salty. If your asparagus spears are very thin, start checking them at 8 to 10 minutes so they don’t overcook; thicker spears may need closer to 15 minutes. To make this ahead for a busy Sunday, you can trim and wash the asparagus in the morning, then store it wrapped in a paper towel inside a zip-top bag in the fridge. Melt the butter and season just before roasting so everything still tastes fresh. If you’re cooking for a bigger crowd, use two pans and rotate them halfway through roasting to keep that nice char instead of crowding everything onto one sheet. Leftover roasted asparagus reheats well in a hot skillet with a tiny pat of butter, or you can slice it and add it cold to salads, omelets, or pasta for easy weekday meals.