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 Recipe
- 1 bunch (about 1 lb.) fresh asparagus, washed and dried
- 1-2 Tbsp. olive oil or canola oil
- sea salt
- freshly-cracked black pepper
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 9×13 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.
The seasoning possibilities for roasted aspargus are endless. But here are a few of my other favorites:
- balsamic or red wine vinegar
- freshly grated parmesan
- lemon or lime juice
- 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