This roasted asparagus is perfectly seasoned and the perfect side dish. Made with just 4 ingredients and ready in just 15 minutes. You’ll love how easy it is to go from boring asparagus to CRAZY GOOD asparagus.
Favorite vegetable alert!
Sadly I only realized how awesome it was about 16 years ago. Just think, I could have been loving asparagus for 21 years before that if I had just given it a shot. This should be a lesson for all you picky eaters out there. There are a lot of awesome foods but you just gotta give them a try!
Now, when asparagus is in season I eat it all. the. time.
Sometimes I feel bad because I will keep buying it and then suddenly it will hit me that it’s the only vegetable I have made for weeks. Luckily Art loves asparagus too so he doesn’t mind.
Well, honestly he is just happy he isn’t cooking.
Since my favorite way to eat this vegetable is roasted it was high time I shared it with you all! Actually, I shared this with you all back in 2010 but I updated the photos last year and finally got around to re-sharing it with you.
The thing I love most about roasted asparagus is that the tops get a little crunch to ends and you are not left with sad little limp stalks.
You know those sad little limp stalks. They happen anytime you over steam.
Which I have done.
You know, before I got smart and started roasting it.
Just remember that if you find super skinny asparagus it will take less time to cook versus the fat stalks you find later in the season.
Always adjust roasting time accordingly based on size.
Love my roasted asparagus?
Try my Roasted Asparagus Caesar Salad, Asparagus Mushroom Burrata Pizza, Parmesan Roasted Asparagus, Asparagus Gratin, Cream of Roasted Asparagus Soup, Asparagus Frittata For Two or my Asparagus Goat Cheese Potato Pizza
- 1 pound asparagus, ends trimmed
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Preheat oven to 425 degrees.
- Trim asparagus ends, lay flat on cookie sheet and drizzle with olive oil. Sprinkle with kosher salt and black pepper.Roll stalks on the sheet to evenly cover with seasoning and oil.
- Add to oven and depending on the thickness of your asparagus stalks it should be done anywhere between 7 and 10 minutes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 56Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 161mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.