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.
My favorite way to prepare asparagus is oven roasting. This method is so simple and so delicious! The roasting gives the tips of the asparagus a salty crunch and makes the stem melt-in-your-mouth tender. Whenever I serve this to dinner guests, I always get a request for the recipe. For a big meal like the Seder, this is a great side dish to have on hand. It’s quick, delicious, Pareve and kosher for Passover.
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
4 servings
5 minutes
10 minutes
Parve, Kosher for Passover
Description
How to roast asparagus in the oven, fast and easy recipe with delicious results. Best way to prepare asparagus. Kosher, Vegan, Gluten Free.
Ingredients
- 1 bunch asparagus (about 1 lb.)- thicker, larger stalks work best
- Extra virgin olive oil
- Salt
- Black pepper
Recipe Notes
You will also need: Baking sheet, aluminum foil (optional)
Instructions
Preheat oven to 450 degrees F. Wash asparagus and pat dry. Trim off the tough, thick end part of each stalk. Line the baking sheet with aluminum foil for easier cleanup, if desired. 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. Small or very thin stalks may take less than 12 minutes to roast. Serve hot.
Helen P. Vallone says
April 13, 2019 at 6:06 amI 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
May 12, 2012 at 3:59 pmHi 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
May 2, 2011 at 7:03 pmThat 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
May 3, 2011 at 8:32 amAmen 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
April 27, 2011 at 7:18 pmI am using same recipe, except sprinkle asparagus with salt,lemon juice, garlic and fresh ginger. My daughter loves it.
Susan says
April 24, 2011 at 8:30 pmI 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
April 25, 2011 at 1:40 pmFabulous idea Susan!
Susan says
April 30, 2011 at 5:32 amHello!
Just wanted to thank you for your comment, “fabulous idea”. That’s quite a complement coming from you!!
Susan
Jodi Shaw says
April 13, 2011 at 1:56 pmWe 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
March 18, 2010 at 2:09 pmGreat 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
March 17, 2010 at 4:20 pmI 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
March 17, 2010 at 3:12 pmSimple 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
March 17, 2010 at 3:07 pmThis 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
November 12, 2016 at 10:02 pmHow 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?