Roasted Asparagus are a classic. I think everyone should have a basic recipe so that they can make them over and over again with no stress involved. I love asparagus and I like them simple. Sure, I doctor them up for the holidays and special occasions but Monday thru Friday, this is my go-to recipe.
Nothing fancy…let the veggie be the star. The important things to remember:
. Trim your asparagus. If they are the thick ones, cut off the tough ends and peel the bottom third of every stalk to remove the fibrous ends. If they are the thin asparagus, just cut off the end.
. Preheat your oven to a high 400 degrees F. This will roast fast.
. Place the asparagus on a tin foil lined baking sheet for easy clean up. (It is the middle of the week and I don’t need another pan to wash!)
. Toss all the veggies in the olive oil, salt and pepper and make sure they are all coated.
. Lay in an even layer so they roast evenly.
. Roast for 15 – 25 minutes depending on the thickness of the asparagus. Tip: TASTE. If they are slightly soft, but still tender-crisp, they are ready.
Plate on a large platter and sprinkle with a little more salt. I love to finish them with some flaky Maldon salt. A squeeze of lemon or lime will also brighten them up if you want a splash of freshness. Dig in. There are never left at my house but if you have left overs, they are great chopped in a salad or added to an omelet or quiche.
If you are like me, you’ll be making these all the time. Looking for other easy veggie side dishes? Try these:
Grilled Corn on the Cob with Garlic Butter
Coconut and Cashew Cauliflower Rice
Crispy Cheesy Roasted Broccoli
Whipped Roasted Garlic Sweet Potatoes
Roasted Asparagus
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- Deselect All
- 2 Pounds Fresh asparagus
- Good olive oil
- Kosher salt, plus extra for sprinkling
- Freshly Ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
