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This roasted asparagus is perfectly seasoned and the perfect side dish. Made with just 4 ingredients and ready in just 15 minutes.
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.
What I love most about roasted asparagus is that the tops get a little crunch to the ends and you are not left with sad little limp stalks.
You know those sad little limp stalks. They happen anytime you oversteam.
Which I have done.
A lot.
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.
If you’re looking for an easy way to cook your asparagus try this air fryer asparagus recipe!
More asparagus recipes
- Cream of Roasted Asparagus Soup
- Roasted Asparagus Caesar Salad
- Asparagus Mushroom Burrata Pizza
- Parmesan Roasted Asparagus
Roasted Asparagus
Ingredients
- 1 pound asparagus, ends trimmed
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Trim asparagus ends, lay flat on a 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 between 7 and 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roasted Asparagus
Ingredients
- 1 pound asparagus, ends trimmed
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- 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.
Roasted asparagus is the way to go! It’s so simple yet so delicious!
This is my favorite way to cook asparagus, too! My husband refuses to eat it, but that’s okay – leaves me for me.
I’m with you. Roasted asparagus is so good!
Mmm…simply prepared, yet so delicious. I feel like have a little baked salmon with these.
Better late than never.
Mimi
I want some of this so bad right now –
i try asparagus at least once a year and it has yet to please me. roasted, steamed, smothered with cheese sauce (that was tolerable)–it’s just not the veggie for me. more for you, though! 🙂
YUM YUM I’m making this for supper tonight!!
I love roasted asparagus, yum!
YUMM. I am having this for supper tonight!!