- Food: Roasted Asparagus
- Writer: Nicolas Wilson
- Content-Type: Food Blog
I can’t get enough of asparagus now that it’s asparagus season. Roasted asparagus brings out the greatest qualities of the vegetable.
The tips get crispy in the oven, which I like, and the taste is more concentrated than if you steamed or sautéed it.
Whether for brunch or dinner, roasted asparagus is a delicious springtime side dish. It’s also quick and easy to make while your main dish cooks on the stove.
I dressed up my asparagus with lemon, mint, red pepper flakes, and the tiniest shaving of Parmesan for these shots.
You may make your roasted asparagus as basic or as complex as you want. I’ve included the basic recipe below, as well as suggestions for varying the seasonings!
How to Store Asparagus?
Pro tip: When you arrive home, put your asparagus in a heavy-bottomed jar or drinking
glass with a couple of inches of water in it. To keep the food as fresh as possible, cover it with a plastic bag.
The asparagus should then be stored in your refrigerator in this manner. In this manner, it will keep fresh for several days longer!
Asparagus ends can be rough and woody, which can be unpleasant. Sharply bend the asparagus around the root to remove those pieces.
The asparagus will snap in the appropriate location. I believe this would be a wonderful dinnertime project for youngsters.
Asparagus Roasting Techniques
- Asparagus roasting is a simple and quick process. Toss your asparagus with a small drizzle of olive oil and a pinch of salt and pepper before serving. For easier cleanup, I use a big, rimmed baking sheet lined with parchment paper (affiliate link).
- Bake until the asparagus can easily be punctured with a fork, which may take a few minutes depending on the thickness of the asparagus. Asparagus that is pencil-thin, like the variety pictured above, can be cooked in as little as 10 minutes. Thick asparagus will take 15 to 20 minutes to cook. All of these details can be found in the recipe below.
How to season it?
Here are some tasty combinations to go with your roasted asparagus. Keep it simple and limit yourself to one or two options. Or, as I did, go all-in and employ all four of the original suggestions.
- lemon wedges and/or lemon zest
- a sprinkling of Parmesan cheese, finely grated
- finely chopped fresh mint or parsley
- a dusting of red pepper flakes
- a couple of pats of butter
- Balsamic reduction or thick balsamic vinegar drizzle
- sliced almonds that have been toasted
|Time to Prepare: 5 minutes
Time to cook: 10 minutes
15-minute total time
Here’s how to roast asparagus to perfection. This recipe for roasted asparagus is a delicious springtime side dish that everyone will enjoy. You can season it in whatever way you like. My seasoning recommendations are shown below. This recipe makes 2 big or 4 small side dishes.
Basic roasted asparagus
- 1 large bunch (about 1 pound) of fresh asparagus
- 1 to 2 teaspoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
My seasonings (use one or all, as I did)
- Zest and juice of ½ medium lemon, preferably organic
- Lemon wedges, from the remaining ½ lemon
- Sprinkle of finely grated Parmesan cheese
- A small handful of fresh mint or parsley, finely chopped
- A light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Instructions For Roasted Asparagus
- Preheat the oven to 425 degrees Fahrenheit and use parchment paper to line a big, rimmed baking sheet for easy cleanup. Remove the woody ends of the asparagus spears (if you sharply bend the asparagus near the base, it will snap in the right place). The ends should be discarded.
- Drizzle 1 to 2 teaspoons olive oil over the asparagus on the baking sheet, just enough to lightly coat the asparagus. Season the asparagus with salt and pepper and toss until the spears are gently coated with oil.
- Arrange the spears on the pan in a single layer.
Preheat the oven to 350°F and bake the asparagus until the base is easily poked with a fork. Very thin asparagus, such as the type shown here, will cook in 9 to 12 minutes, while thicker asparagus would take 15 to 20 minutes.
- Place the roasted asparagus on a serving plate and season with salt and pepper to taste. Keep it simple with a squeeze of lemon juice and a sprinkling of Parmesan, or go all out with a pat of butter and a drizzle of balsamic vinegar.
- Roasted asparagus is best eaten right out of the oven, but it can be kept at room temperature for up to 1 hour or refrigerated for up to 4 days (gently reheat before serving).
- TO MAKE IT DAIRY-FREE/VEGAN: Neither Parmesan nor butter should be used.
- REMOVE THE NUTS: Remove the almonds from the recipe.