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
- 1 bunch asparagus (about 1 lb.)- thicker, larger stalks work best
- Extra virgin olive oil
- Black pepper
- 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.