Roasted Asparagus

This recipe for Roasted Asparagus is a must to have on hand for spring and summer. It's an easy side dish that cooks super fast! The results are perfectly fork tender, flavorful, and ready in less than 15 minutes.

Why I love It:

• Fast Cooking
• Versatile
• Easy Side Dish

Ingredients You'll Need For Roasted Asparagus :

• Asparagus - I prefer to buy asparagus with slightly thicker stalks for roasting. But the key is to try to buy a bundle that has stalks with even thickness for even cooking.
• Olive Oil - You can swap in another cooking oil, such as avocado oil
• Kosher Salt and Pepper

How to Roast Asparagus:

Asparagus roasted in the oven is so easy make!

1. Prep - Start by preheating the oven and prepping the asparagus. Rinse and well dry the asparagus then trim the ends. I like to snap an end off of one to tell how much to trim then use a sharp knife to cut them all at once. The ends can be tough and woody.
2. Season - Add the prepped asparagus to a sheet pan and drizzle with the olive oil, salt, and pepper. Use your hands to toss together so everything is evenly coated. Spread the asparagus out so it is evenly spaced. You don't want to overcrowd the pan.
3. Roast - Roast in the preheated oven for 9-13 minutes until the stalks are fork tender. The time will vary on how thick they are and your preferred level of tenderness.
4. Serve - If needed, give one more small sprinkle of salt and pepper and serve immediately.

Frequently Asked Questions

How do you store asparagus?

The best way to store asparagus is to treat them like fresh flowers! Place the asparagus in a large mason jar or glass and add a couple inches of water. Place a plastic bag over the top to trap the moisture and keep them fresh. Store the asparagus like this in your fridge - they'll keep a few days longer vs just placing them in the fridge as is.

How do you prep asparagus for cooking?

Before cooking asparagus, you'll want to trim the ends. The ends of asparagus can be tough and woody. To know how much to trim, I like to bend the asparagus near the base and it will snap in the right spot. You can then use this as a guide to cut them all at once - or you can snap each one individually.

Recipe Tips:

Here are some of my best tips for any roasted vegetables recipe!

• Don't Crowd the Pan - The key to roasting vegetables is to make sure they have room on the pan. If they're too crowded together then they'll steam and not roast.
• Don't Skimp on Oil - Make sure to evenly distribute the oil. This helps the roasting, gives good flavor, and helps keep the asparagus tops from drying out.
• Season Well - Season with salt and pepper, to taste. After roasting, I like to give another sprinkle of flaky salt.

Variations

Although all you really need is olive oil, salt, and pepper when roasting vegetables... there are lots of ways to mix up the flavors. Here are some of my favorite variations:

• Fresh Lemon - After roasting, spritz with fresh lemon juice and lemon zest.
• Parmesan - Sprinkle with fresh, finely grated Parmesan Cheese in the last couple minutes of roasting.
• Spice - For a kick, sprinkle on a pinch of red pepper flakes.
• Garlic - Sprinkle with a little garlic powder before roasting in addition to the salt and pepper.
• Toasted Almonds - For some crunch, sprinkle with toasted almond slices after roasting.

Storage and Reheating

• Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• Reheating - Leftovers can be reheated in the oven at 350 degrees F for about 5 minutes until warmed.

Other Roasting Recipes:

• Roasted Carrots with Honey - They’re easy enough to make on a weeknight, but decadent enough to make for a holiday. Sticky and sweet and made with just a few ingredients.
• Crispy Roasted Baby Potatoes - Perfectly tender and fluffy on the inside, while golden brown and crispy on the outside.
• Roasted Pancetta Brussels Sprouts - Crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta.

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