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:
- 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.
- 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.
- 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.
- 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.
- 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:
- Preheat oven to 425°.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- 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.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- 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!
Roasted Asparagus
This versatile roasted asparagus recipe is an easy, healthy side dish perfect for any occasion. Try with herbs, lemon, balsamic, or Parmesan.
Prep: 5min
Total: 20min
Yield: 4
Serving Size: 1 (of 4)
Nutrition Facts: servingSize 1 (of 4), calories 36 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, Saturated Fat 0.3 g, Fiber 2 g, Sugar 2 g, unSaturated Fat 1.2 g
Ingredients:
- 1 pound asparagus
- 1 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- Toppings of your choice ((optional—see below for suggestions))
- Lemon zest and juice
- Freshly grated Parmesan cheese
- Red pepper flakes ((just a pinch))
- Thyme* ((1 teaspoon fresh or a slightly heaping 1/4 teaspoon of dried))
- Basil* ((1 tablespoon fresh or 1 teaspoon dried))
- Drizzle balsamic reduction or aged balsamic vinegar
- Drizzle of melted butter
Instruction:
- Preheat the oven to 425 degrees F. For easy cleanup, line a rimmed baking with parchment paper or aluminum foil. You may lightly coat it with non-stick spray too.
- Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place (I find this task very satisfying). Discard the stem ends.
- Arrange the asparagus on the baking sheet. Drizzle with olive oil and sprinkle with salt and any dried herbs you are using. Toss to coat, then spread into an even layer.
- Bake the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thicker stalks), just until it easily pierces with a fork.
- Sprinkle the asparagus with your toppings of choice. My favorite is lemon zest and juice, a sprinkle of Parmesan, and a pinch of red pepper flakes. Enjoy hot or at room temperature.
How to Make Roasted Asparagus | The Stay At Home Chef
FAQ
How to roast asparagus Martha Stewart?
Directions
- Preheat oven to 450 degrees. Trim tough ends from asparagus.
- On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
- Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.
Should I soak asparagus before roasting?
Do you wash asparagus before roasting? Some people give their asparagus a quick bath before cooking though I find it unnecessary. You will definitely need to clean them well and remove the grit, but beyond that, a soaking isn’t needed.
How do you make asparagus crispy not soggy?
Another way to prevent overcooking is to shock the asparagus in an ice bath. Once you remove asparagus from the heat, pour the veggies into a bowl of ice-cold water. The cold water will stop the cooking process as well as bring out the vegetable’s naturally bright color and maintain its crisp texture.
What temperature and how long to bake asparagus?
Roast asparagus at 425 degrees F for 9 to 11 minutes (thin stalks) or 15 to 20 minutes (thick stalks).
