Roasted Asparagus

February 18, 2011 by Ali

If there were to be a prize awarded to the most-made (and arguably most-enjoyed!) side dish in my kitchen, roasted asparagus would undoubtedly take the cake! Or, um…be the winner. :) For years and years, this classic yet super-versatile dish has been the perfect accompaniment to a wide array of main dishes. And occasionally, when the craving hits, I have also enjoyed it as a small meal or snack in and of itself!

In short, I LOVE roasted asparagus!

As I’ve listed below in the “Ali’s Tip” section, there are endless ways to prepare and season this dish. Maybe I’ll post on those throughout the coming months. But for an initial recipe, thought I would go with what’s still my favorite — classic roasted asparagus that is simply seasoned with salt and pepper. It may be simple, but it is still SO delicious. And of course, asparagus is great for you too!

What are some of your favorite ways to enjoy roasted asparagus??

Roasted Asparagus

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2-3 servings

Ingredients

  • 1 bunch (about 1 lb.) fresh asparagus, washed and dried
  • 1-2 Tbsp. olive oil or canola oil
  • sea salt
  • freshly-cracked black pepper

Method

Preheat oven to 400 degrees.

Trim the tough asparagus ends, removing about 1 inch. Lay out asparagus side-by-side on a baking sheet covered with parchment paper or cooking spray. (Or you can also cook these in a 9x13 pyrex pan.) Drizzle the asparagus evenly with oil, then sprinkle with a pinch or two of salt and lots of freshly-cracked black pepper, and give the pan a few good shakes to coat well.

Bake for about 8-12 minutes, or until the tips begin to brown and the asparagus is tender. (Cooking time will depend upon the thickness of your asparagus spears.) Serve immediately.

Ali’s Tip:

The seasoning possibilities for roasted aspargus are endless. But here are a few of my other favorites:

  • balsamic or red wine vinegar
  • garlic
  • freshly grated parmesan
  • lemon or lime juice
  • honey
  • various dried herbs/spices (smoked paprika, chipotle powder, cumin, etc.)
  • chopped fresh herbs (rosemary, basil, oregano, thyme, cilantro, etc.)
  • nuts (slivered almonds, pine nuts, chopped walnuts or pecans, pepitos, etc.)
  • wrapped in prosciutto or bacon

filed in Appetizers, Sides, Veggies

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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9 thoughts on “Roasted Asparagus

  1. We made this last night and added a few orphan yellow summer squash slices to the mix, tender, colorful and fresh tasting veggies!

    - LBJ in Midlothian, TX

  2. The photos alone made me want to cook this! Truly an awesome recipe and great tips too. This will become a regular in my house from now on.
    Thank you.

    - Lee McAliley

  3. I love Asparagus, but surprisingly I have never eaten it this way! Sounds wonderful!

    - McKenzie

  4. Hi Ali,

    Hot tip: roast the asparagus until you have some charred parts then then (now, stay with me…) arrange grapefruit segments over top and with a vegetable peeler, shave some parmesean shards on top. then, drizzle it lightly with some olive oil and sprinkle with salt and pepper. it is TO DIE FOR!!

    you need to supreme the grapefruit and you can even drizzle some of the grapefruit juice over the whole thing. this sounds so odd but it is my #1 favourite way to have asparagus. i first had it like this at Vancouver’s Bin941 and i promise you’ll get hooked!!

    - Leanne

  5. I just bought some asparagus the other day. I brushed it with olive oil, salt, and pepper and put it in the grill pan for 10 min. Very yummy!

    - Sarah

  6. By far, the best way to enjoy asparagus! I love visiting the farmers market when Spring arrives and buying up freshly grown asparagus, but this is my favorite way to eat it.

    - Michelle

  7. This is great because I just bought some asparagus at the store! I have had it steamed, but there is a fine line between when it is just right to when it gets mushy and nasty. I will definitely be trying this; I have roasted many vegetables, but never thought to roast asparagus!

    - Monica

  8. Love this! We eat roasted asparagus all the time…it is my absolute favorite veggie! I like all of your seasoning ideas…honey sounds interesting – I will have to give that one a try! I love your shots of the asparagus. Looks so spring filled and fun, so glad the weather matches lately! (PS we made your enchiladas recipe last night…so good!)

    - Megan