Roasted Asparagus
User Reviews
5
Roasted Asparagus
Description
This Roasted Asparagus recipe starts with fresh asparagus spears trimmed at the woody ends by snapping them naturally. The asparagus is then tossed with olive oil, salt, and black pepper to coat evenly. Roasting at 425°F in a single layer on a baking sheet cooks the asparagus until tender, with color developing on the surface. The cook time varies slightly depending on the thickness of the spears, ranging from 5 to 15 minutes, allowing some flexibility to achieve preferred doneness.
The resulting asparagus has a tender texture with some crispness preserved inside and a slightly browned exterior. Its simple seasoning highlights the fresh vegetable flavor without overpowering it. This preparation works well as a side for proteins or mixed into salads and grain bowls.
Ingredients
- 1 pound asparagus
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Wash asparagus and dry in a clean kitchen towel. Snap woody ends off of each piece. (If you try to bend it close to the ends, it will naturally break.)
- Place whole asparagus spears onto a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Spread to create one even layer on the baking sheet and bake 10-15 minutes or until browned to your liking. (If you have very skinny asparagus, this might only take 5-10 minutes. If your asparagus is thicker, this will be 10-15 minutes.)
- Remove from oven and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| 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.
User Reviews
Overall Rating
5
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