Roasted Asparagus
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Roasted Asparagus
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How to make crispy roasted asparagus in the oven, plus the best ways to season it. Fast, easy, and versatile, it's the perfect side dish recipe!
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Ingredients
For the Asparagus:
- 1 pound asparagus
- 1 ½ teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- toppings of your choice optional
Optional Toppings (pick one, two, or your mix of choice):
- 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
Instructions
- 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.
Notes
- *INGREDIENT NOTE: If using dried herbs (see suggested amounts in "toppings"), add them with the salt prior to roasting; if using fresh herbs, sprinkle them on after the asparagus is finished roasting.
- DOUBLE BATCH: If doubling the recipe, divide the asparagus between two baking sheets to ensure it has room to roast in a single layer. Bake in the upper and lower thirds of the oven, switching the pans' positions in the upper and lower racks halfway through.
- TO STORE: Refrigerate asparagus in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: I don't recommend freezing asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
36kcal
(2%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Potassium
229mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
857IU
(17%)
Vitamin C
6mg
(7%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 36 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 36kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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