Oven Roasted Asparagus
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
2 mins
-
Total Time
22 mins
-
Servings
4 servings
-
Calories
93 kcal
-
Cuisine
American, Vegetarian
Oven Roasted Asparagus
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One of my favorite spring vegetables - oven roasted asparagus. You'll only need four ingredients and 20 minutes to make this delicious side dish!
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Ingredients
- 1 bundle fresh asparagus
- 3 tablespoons olive oil plain or garlic infused
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper.
- Trim ends from asparagus.
- Place in a single layer on a rimmed baking sheet.
- Drizzle with olive oil. Sprinkle lightly with salt and pepper.
- Cook for 17-20 minutes.
Notes
- Variations
- Recipe Tips
- FAQs
- How do you store fresh asparagus? When you bring your asparagus home from the grocery store, trim about an inch from the ends. Then place it, cut ends down, in a jar filled with about an inch of water. Loosely cover the tip ends with a plastic bag. It will keep this way in the refrigerator for up to 7 days.
- Can I make this recipe ahead of time? Yes. You can cook this the day before you want to serve and reheat briefly in the oven or microwave.
- How do you store leftover oven roasted asparagus? Cool it completely, and then place in an airtight container. Store in the refrigerator for 1 to 2 days. Eat it cold or rewarmed briefly in the microwave.
- Should you wash asparagus before roasting? Yes. Rinse the asparagus with cool water and dry it well. Wet asparagus will steam instead of roast.
- After roasting, sprinkle with the zest and juice of half a lemon
- Sprinkle with about 2 tablespoons of finely grated Parmesan cheese
- Toss with finely chopped mint, basil, or parsley
- Sprinkle with a little balsamic vinegar
- Cut the cold leftovers into 1 ½ inch pieces and toss with your favorite vinaigrette
- You can prepare the asparagus by either cutting the ends as I show above, by peeling the woody ends with a vegetable peeler, or by snapping the tough ends off. To snap the ends, hold the stalk with both hands near the bottom of the stalk and bend gently. It will snap where the tough part begins.
- Use garlic flavored olive oil if you have it available; it lends an excellent flavor to this recipe.
- The easiest way to toss the asparagus with the oil, salt, and pepper is simply by using your hands.
Nutrition Information
Show Details
Serving
1
Calories
93kcal
(5%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
582mg
(24%)
Potassium
4mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 93kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 582mg | 24% |
| Potassium | 4mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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