Easy Broiled Asparagus
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Easy Broiled Asparagus
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Beautifully crispy and charred on the outside, and perfectly tender on the inside- this broiled asparagus is a super easy 10-minute side dish you need to try!
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Ingredients
- 2 bunches asparagus, thin, ends trimmed
- 2 - 4 tblsp olive oil
- salt or garlic salt
- pepper
Options
- lemon juice
- Parmesan cheese, grated
- crushed red pepper flakes
- melted butter
Instructions
- Adjust oven rack to about 4 inches from the upper heating element. Preheat oven to broil. Prepare a rimmed baking sheet with tinfoil.
- In a large resealable bag pour enough olive oil to just coat your asparagus and toss.
- Spread asparagus out on the tin foil covered baking sheet.
- Sprinkle asparagus with salt and pepper.
- Broil for 4 minutes, shake pan enough to move and rotate the asparagus.
- Broil 4-6 more minutes until asparagus is tender and lightly browned. A total of 10 minutes.
- Remove from oven and serve immediately. Try squeezing some lemon juice or parmesan cheese all over your asparagus after it is removed from the oven and placed on a serving plate, if desired.
Notes
- When selecting fresh asparagus, look for firm spears with tight, compact heads that aren't dried out or droopy. Choose a bunch that is hearty and has a rich green color. Also, make sure that the spears are roughly the same size and thickness. Trim off any excess parts and peel the thicker spears, if needed.
- The asparagus can quickly go from being perfectly brown to burnt, so make sure you get them out at just the right time.
- Make sure you arrange the asparagus in a single layer on the baking sheet. Overcrowding will cause the spears to cook unevenly, and they may take longer to cook too!
- Always make sure the oven is preheated before you pop in the baking sheet. The key to getting that perfect crispy char on the outside is to use high and fast heat.
- Remember that when it comes to seasoning veggie side dishes, especially ones that are baked, air-fried, broiled, or cooked on a skillet, less is more. Use just a pinch or two of your seasonings, and let the flavor of the veggies shine through.
- Pick right: When selecting fresh asparagus, look for firm spears with tight, compact heads that aren't dried out or droopy. Choose a bunch that is hearty and has a rich green color. Also, make sure that the spears are roughly the same size and thickness. Trim off any excess parts and peel the thicker spears, if needed.
- Broil just enough: The asparagus can quickly go from being perfectly brown to burnt, so make sure you get them out at just the right time.
- One layer: Make sure you arrange the asparagus in a single layer on the baking sheet. Overcrowding will cause the spears to cook unevenly, and they may take longer to cook too!
- Preheat right: Always make sure the oven is preheated before you pop in the baking sheet. The key to getting that perfect crispy char on the outside is to use high and fast heat.
- Less is more: Remember that when it comes to seasoning veggie side dishes, especially ones that are baked, air-fried, broiled, or cooked on a skillet, less is more. Use just a pinch or two of your seasonings, and let the flavor of the veggies shine through.
Nutrition Information
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Calories
110kcal
(6%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
5mg
(0%)
Potassium
455mg
(13%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1.701IU
(0%)
Vitamin C
13mg
(14%)
Calcium
54mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 5mg | 0% |
| Potassium | 455mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1.701IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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