My favorite way to prepare asparagus is oven roasting. This easy method is so simple and so delicious! The roasting gives the tips of the asparagus a salty crunch and makes the stems melt-in-your-mouth tender.
Asparagus is one of the many reasons I love spring. I adore asparagus. It’s so easy to prepare, and its unique flavor compliments a variety of entrée dishes. Asparagus has many health benefits; it’s rich in fiber and a natural diuretic. It’s also high in potassium and folate, both of which are important for heart health. Roasting brings out natural sweetness in the asparagus, and makes it tender but not mushy (like boiling or steaming sometimes does).
Whenever I serve this to dinner guests, I am always asked for my roasting method. This is a great side dish to have in your arsenal; it’s nice enough to serve guests, but also a tasty and healthy treat for a weeknight. Roasted asparagus is quick, delicious, gluten free, and vegan.
If you don’t normally enjoy the flavor of this wonderful vegetable, I dare you to try it this way. You might just change your mind.
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Oven Roasted Asparagus
Ingredients
- 1 bunch asparagus (about 1 lb.)- thicker, larger stalks work best
- Extra virgin olive oil
- Salt
- Black pepper
Notes
Instructions
- Preheat oven to 450 degrees F. Wash asparagus and pat dry. Trim off the tough, thick end of each stalk (in larger stalks this tough end may extend higher than on thin stalks). Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus generously with salt and pepper. Place in the oven.
- Roast the asparagus for 12-15 minutes. You will know they’re done when the asparagus turns bright green, the stems are tender, and the tips of the asparagus begin to get crisp from roasting. Small or very thin stalks may take less than 12 minutes to roast. Serve hot.
Mary says
You have to add the tbsp of olive oil to the calories. EVOO has ab 120cals per tbsp. OO cooking spray has 0 and a little goes a long way. Cooking oils matter when counting calories.
Tori Avey says
You are right Mary, thank you for pointing that out. I have corrected the nutrition calculation to include 1 tbsp olive oil. My system auto-generates the calorie information, and sometimes it doesn’t calculate accurately, so I had to manually adjust. This is why I have a note below the nutrition card which reads: “Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions.”
REVA says
Perfectly as described! I have also sprinkled smoked paprika
Kelli says
My son who is anti veggies LOVES these! Thank you!!!!
Don Beach says
I am looking for Vegan recipes and came across your site. I can’t wait to try some of them out.
Inke says
This is delicious! I add lemon zest and a squeeze of the lemon over it prior to roasting. I made this in advance for a party and my male guest helper ate almost a pound of it before the guests arrived— he said he just couldn’t stop! I sent him back to the grocery to buy more . This is a winner method. Easy and fast. 425 for 8-10 minutes, testing them along the way. Yum.
Tori Avey says
I also find it irresistible! And healthy, too – win, win!
Helen P. Vallone says
I mixed 1 tbs. olive oil, 1/4 tsp each onion and garlic powder, a dash crushed red pepper, 1/4 tsp. Italian seasoning, and a little salt n pepper. I whisked all together in a bowl and added asparagus and mixed with my hands. I baked at 375 F in a Pyrex dish for 15-20 minutes. We ate the asparagus as a side dish for breakfast. It was superb.
Sharonshiatsu says
Hi Tori, Just wanted to let you know that today I made 3 of your recipes! Roasted beets (previously I had skinned them first before roasting and now did it your way), then roasted califlower that came out fantastic, and then asparagus on the same baking sheet of the cauliflower! Unfortunately the cauliflower didn’t all make it to the serving dish since I kept eating it! I also sauteed the beet greens with olive oil, fresh garlic (from my garden) and lemon juice/zest. I feel healthier already! Thanks for all the tips!
Susan says
That sounds good too, Irina! I use fresh ginger fairly often. I think I’m going to try asparagus your way next time. Thanks for sharing! This is why Iove sites like this….Us home cooks can exchange and share ideas without having to have our own TV shows!!
Tori Avey says
Amen to that, Susan! I’ve learned more than a few great cooking tips from my readers… you all continue to inspire me to be a better cook! 🙂
Irina says
I am using same recipe, except sprinkle asparagus with salt,lemon juice, garlic and fresh ginger. My daughter loves it.
Susan says
I also love asparagus roasted in the oven. If you’re open for suggesions to kick it up, here’s how I make it: Grate some fresh garlic over the asparagus (amount depends on how much of a garlic-lover you are, of course). Toast some slivered almonds or pine nuts (both delish!) Roast the asparagus same way you already do. Sprinkle almonds/nuts just before serving. I’ve served it to friends who don’t normally like asparagus, and they loved it!!
Tori Avey says
Fabulous idea Susan!
Susan says
Hello!
Just wanted to thank you for your comment, “fabulous idea”. That’s quite a complement coming from you!!
Susan
Jodi Shaw says
We eat at least a pound of asparagus a week in our house! My 3 year old loves it roasted just as you have written. Another thing she goes nuts for is when I saute the asparagus and add to scrambled eggs.
Tori Avey says
Great suggestion Todd! Glad you like the recipe, Marcy and Michelle. It’s really simple, but it’s so delicious… sometimes the best recipes are the easiest! 🙂
Michelle from Chicago says
I love how few ingredients I need to make such a nice and nutritious addition to my dinner this evening. Your recipes are sooo helpful! My husband and I love asparagus! Thank you much! 🙂 Michelle from Chicago
Marcy says
Simple and elegant! The best! Thanks for reminding us that we can do these healthy and quick side dishes alongside the more involved big ones!!!!
Love your blog!!!!
Marcy
Todd McDaniel says
This is a great dish, my wife and I cook a few times a month. We spice it up a bit with Rosemary Olive Oil (home-made) and Red pepper flakes. Not sure if that is kosher, but it sure tastes good!
Sally says
How did you make your Rosemary olive oil and how did you stiore it? I made some and it got real cloudy so I threw it out?