Roasted Asparagus Recipe
User Reviews
5
Roasted Asparagus Recipe
Description
The Roasted Asparagus Recipe starts with removing the tough bottom parts of the asparagus spears either by snapping or cutting. The spears are then evenly coated with a mixture of olive oil, minced garlic, salt, and black pepper. Optionally, an oven-safe wire rack can be used to allow more even heat circulation and crisper edges.
Roasting at 400°F for about 10-13 minutes, depending on spear thickness, softens the vegetable while preserving its vivid color. The garlic oil adds savory depth, and the lemon zest and juice added just before serving provide a bright, fresh contrast that complements the natural earthiness of asparagus.
This roasted asparagus makes a versatile side that pairs well with various main courses, including roasted meats and fish. It can be made ahead and reheated gently without significant loss of texture.
Prep in advance by washing and trimming the spears and refrigerating up to a few days. Leftovers keep for several days in the refrigerator, and freezing is possible with proper sealing. Reheating in the oven or microwave restores warmth without overcooking.
Ingredients
- 1 pound asparagus tough ends removed, spears
- 1 ½ tablespoon olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic minced, clove
- ½ lemon juice and zest
Instructions
- Preheat the oven to 400℉.
- Prepare the Spears: Remove the tough ends of the asparagus spears by snapping at the junction where the hard and tender parts meet. Repeat with all asparagus spears. Alternatively, you can cut the tough ends off using a knife.
- Coat in Garlic Oil: In a small bowl whisk together the oil, salt, pepper, and crushed garlic. Place asparagus spears on a parchment paper-lined baking sheet. Brush garlic oil over all sides of the spears using a pastry brush. (Optional: Place the spears on an oven-safe wire rack to allow the hot air in the oven to contact the asparagus on all sides and give you even crispier results!)
- Roast in Oven: Bake asparagus in the preheated oven for 10-13 minutes, depending on the thickness of the spears, or until tender and bright green.
- Serve: Just before serving zest half of a lemon and squeeze juice over the asparagus.
Notes
- Trim tough asparagus ends easily by snapping them at the natural breaking point with your fingers.
- Prepare and store washed, trimmed asparagus in the refrigerator for up to 2-3 days before roasting.
- Leftover roasted asparagus lasts in the refrigerator for 3-4 days but is best fresh.
- Freeze roasted asparagus in airtight containers for up to 3 months for later use.
- Reheat leftovers in a 350°F oven until heated through or briefly in the microwave to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 242mg | 10% |
| Potassium | 248mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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