Baked Asparagus Recipes

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Place asparagus into a mixing bowl; drizzle with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. …
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Perfect Roasted Asparagus

Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you’d like. You’ll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.

Prep: 5min

Total: 15min

Yield: 2

Nutrition Facts: servingSize None, calories 33 calories, Sugar 2.1 g, Sodium 147.5 mg, Fat 1.3 g, Saturated Fat 0.2 g, Trans Fat 0 g, Carbohydrate 4.7 g, Fiber 2.3 g, Protein 2.3 g, Cholesterol 0 mg

Ingredients:

• 1 large bunch (about 1 pound) fresh asparagus
• 1 to 2 teaspoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Zest and juice of 1/2 medium lemon, preferably organic
• Lemon wedges, from the remaining 1/2 lemon
• Sprinkle of finely grated Parmesan cheese
• Small handful of fresh mint or parsley, finely chopped
• Light sprinkle of red pepper flakes
• Pat or two of butter
• Light drizzle of balsamic reduction or thick balsamic vinegar
• Toasted sliced almonds

Instruction:

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
2. Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
3. Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
4. Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
5. Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

Oven-Roasted Asparagus

Ree Drummond’s roasted asparagus recipe is one of the best vegetable dishes in existence. Make it for the holidays, or a weeknight dinner.

Prep: 5min

Total: 5min

Yield: 4 serving(s)

Ingredients:

• 1 bunch asparagus
• 4 tbsp. (up to 5 tbsp.) olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instruction:

1. Preheat oven to 425°.
2. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
3. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
4. Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
5. Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

Baked Asparagus with Parmesan

This is the Best Baked Asparagus on your table in 15 minutes! It boasts caramelized roasted asparagus, nutty, salty Parmesan and tantalizing buttery, crispy panko! You are going to want to make this addictive dinner side your entire meal! This Baked Asparagus takes just minutes of prep and can be on your table in less than 15 minutes or it can be prepped ahead of time and just popped in the oven when ready (LOVE this for entertaining). It is a quick, easy dinner side, extremely versatile and healthy too, loaded with fiber, antioxidants, vitamins and minerals!

Prep: 5min

Total: 15min

Yield: 4

Ingredients:

• 1 bunch asparagus (1 pound) (ends trimmed)
• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1/2 tsp EACH garlic powder, salt
• 1/4 tsp EACH pepper, dried oregano, dried basil
• 1/8 tsp EACH ground nutmeg, dried thyme
• 1/2 cup freshly grated Parmesan cheese ( or to taste)
• 1 tablespoon unsalted butter
• 1/3 cup panko breadcrumbs

Instruction:

1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
2. Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
3. Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
4. While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
5. Sprinkle toasted panko all over baked asparagus. Serve immediately.

How to Make Roasted Asparagus | The Stay At Home Chef

FAQ

Why is my asparagus soggy in oven?

What temperature and how long to bake asparagus?

How do you know when asparagus is cooked in the oven?