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Quick and easy roasted asparagus recipe, with thick asparagus spears, olive oil, garlic, salt, pepper, and a little lemon juice.
Photography Credit:Elise Bauer
How to Cook Asparagus
Roasted asparagus in the oven is one of the easiest way to prepare asparagus. Just coat the asparagus with a little olive oil, sprinkle with salt and pepper, and maybe a little minced garlic, and roast them until lightly browned and tender.
If you want to take the roasted asparagus up a notch, when they’re done, drizzle them with a little lemon juice or balsamic vinegar or sprinkle them with some freshly grated Parmesan cheese.
Tip for Roasted Asparagus
Have you ever had roasted asparagus turn out tough and stringy? The best way to avoid that is to use the fat spears, not the skinny ones, for roasting. The skinny ones will dry out too quickly in the high heat of the oven.
More great asparagus recipes
- Baked Asparagus with Parmesan
- Boiled Asparagus with Lemon and Parmesan
- Grilled Asparagus
Roasted Asparagus Recipe
For best results for roasting asparagus, use thick asparagus spears, not skinny ones. The thin ones will dry out too quickly and will end up tough and stringy.
- 1 pound asparagus spears (thick spears are best for roasting)
- 1-2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Kosher Salt
- Freshly grated black pepper
- Lemon juice (or balsamic vinegar)
1 Preheat oven and prep asparagus: Preheat your oven to 400°F (205°C). Rinse the asparagus spears. If the ends are tough, break them off and either discard or save for stock. You can also use a vegetable peeler to peel away the tough outer skin of the fatter ends of the asparagus if you want.
2 Drizzle asparagus with olive oil, salt, pepper, garlic: Line a roasting pan with foil. Arrange the asparagus spears in a single layer on the lined roasting pan.
Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic, and rub over the asparagus spears to evenly distribute.
3 Roast in oven: Roast at 400°F (205°C) for 10 minutes, more or less, depending on your particular oven and how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.
4 Drizzle with lemon juice or balsamic to serve: To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese (skip if cooking vegan).
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Preheat oven to 400°. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.
Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.
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- 1 pound thick asparagus spears
- ½ cup light mayonnaise
- ¼ cup Dijon-style mustard
- 2 teaspoons lemon juice
- 1 cup panko bread crumbs
- 2 tablespoons peanut oil
Preheat oven to 425°F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl cover and chill until ready to serve.
Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.
Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.
- 1 ½ pounds fresh asparagus spears
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.
More Asparagus Side Dishes We Love
Prep time 5 minutes to 10 minutes
Cook time 10 minutes to 15 minutes
- Calories 101
- Fat 7.8 g (12.1%)
- Saturated 1.6 g (7.8%)
- Carbs 5.8 g (1.9%)
- Fiber 2.7 g (10.6%)
- Sugars 2.4 g
- Protein 4.0 g (7.9%)
- Sodium 286.8 mg (11.9%)
finely grated Parmesan cheese
freshly ground black pepper
Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
Trim the ends from 1 pound asparagus and place on the baking sheet. Finely grate 1/2 ounce Parmesan cheese (about 1/4 packed cup). Mince 2 garlic cloves and sprinkle over the asparagus. Squeeze the juice of 1/2 medium lemon (about 1 1/2 tablespoons) over the asparagus. Drizzle with 2 tablespoons olive oil. Sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and half of the Parmesan, and toss well to coat.
Arrange the asparagus in a single layer. Sprinkle with the remaining Parmesan. Bake until the asparagus is crisp-tender, 10 to 15 minutes.
Storage: Refrigerate in an airtight container up to 4 days.
Cooking asparagus in the oven couldn’t be simpler! I’ve outlined the basic steps below, but keep scrolling for more detailed instructions in the recipe card below.
- Line your baking sheet with foil. This makes for super fast clean up.
- Toss on your sheet. Drizzle the olive oil directly on your asparagus and season with the salt and pepper, then toss with your hands before roasting. Why dirty an extra bowl?
- Use high heat. Roast asparagus at 450°F. High heat caramelizes the sugars in the asparagus for a super delicious spear. Adjust your roasting time depending on the thickness of your spears.
- Brighten up the flavors. Once the roasted asparagus comes out of the oven, immediately squeeze a little lemon juice on top to brighten up the flavors and round out the dish.
Trim the hard ends off of the asparagus.
Drizzle the asparagus with the olive oil and season with garlic salt, salt, and pepper as desired.
Spray the bottom of the air fryer pan with non-stick cooking spray for easy clean up.
Place the asparagus in a single layer in the bottom of the air fryer.
Set the air fryer to 400 degrees and set the timer for 8 minutes. If asparagus is thin, start checking for doneness at 6 minutes.
Ingredients To Make Roasted Asparagus
This recipe has very few ingredients. So it&rsquos easy to memorize. This also means it&rsquos easy to customize and change too.
- I used an entire bunch of asparagus. Before I even roasted them, I cut the thicker, woody parts off the ends. You can do this all at the same time with a knife or pop the ends off with your hands.
- For the salt and pepper, I just used regular table salt and pepper, but this is where you can get creative. Add some red pepper flakes if you want it to have a bit more bite.
- Using fresh minced garlic will have the most flavor. If you want to speed up the food-prep process, you can use jarred minced garlic. Garlic powder doesn&rsquot taste exactly the same, but you can use it in a pinch.
- Finally, lemon is perfect for the asparagus. I love just using juice from a lemon I cut in half. If you have a jar of lemon juice, that will work too.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Quick Tips For Roasting Asparagus Spears
- If you are afraid your oven-roasted asparagus will stick to your baking sheet, line it with parchment paper first. This also makes clean-up a lot faster too!
- The cooking times will change depending on the size of your asparagus. You&rsquoll know when the asparagus is completely cooked when you can easily pierce it with a fork. It could take anywhere from 10 minutes for thin ones to 20 minutes for really thick ones.
I do really recommend peeling the lower parts of the stalks on the thicker ones, though, which results in a stalk that is very tender from stem to stern. You might find this kitchen task odious, and if so, just skip it. I happen to find it slightly zen – but believe me there are plenty of kitchen chores I would much prefer to delegate (chopping onions screams to mind).
After trimming the bottom inch or so off the asparagus, you simply take a vegetable peeler and peel the green outer layer off from the bottom 3-ish inches of the stalk. If you don’t feel like doing this, you can just snap off 3 inches from the bottoms instead of 1, but in the spirit of reducing food waste I don’t recommend it. Grab that peeler.
Roasting asparagus is probably my favorite ways to cook asparagus. The natural sugars in the vegetables are concentrated by the high heat and you get a lovely golden exterior.Tweet This
Garlicky Roasted Asparagus with Parmesan
A notch above plain roasted asparagus, but not a whole lot more effort.
When Gary and I were first dating/living together (the difference between the two is a pretty small margin. We were young and apparently quite carefree) he told me he really liked asparagus, but hasn’t eaten that much of it. It was not a Freilich household vegetable, but once he discovered it as a young adult he realized what had been missing.
So our first spring together I made it. A lot. And then at some point he mentioned that while he did in fact like asparagus, he didn’t necessarily want to eat it as every meal. My memory is hazy as to whether or not I took offense, but I do remember him saying it, so clearly the moment stuck with me.
I now regulate my asparagus output to what I think is a reasonable and universally acceptable pace. And unlike some vegetables, which I will prepare all year round (broccoli or spinach, for instance) , asparagus is pretty much confined to the spring months, when it is really truly in season.
It makes it feel more special, and of course it is the only way to attempt any effort on local eating. Which by the way is at the same time both a good thing, and can also get kind of annoying when you get super militant about it.
A few extra minutes gets you a simple cheesy, crunchy topping that turns asparagus into a very special side dish.Tweet This
This version is just a notch more effort than simply roasting asparagus, but has a lot of flair. It would be great with Salmon with Tarragon Vinaigrette, Filet Mignon with Pistou and Green Salad, or Herbed Boneless Leg of Lamb with Mustard Crust.
You want to use fairly thick asparagus for this since you need to roast them until the panko mixture has a chance to brown in the oven. Thin asparagus would cook too quickly by the time the Panko mixture was nice and toasty the asparagus would be pretty limp.
If you want to double this go right ahead, but if you want to triple it make sure to use two baking sheets and divide the asparagus and bread crumbs between them. You need the asparagus to stay in a single layer to cook evenly and for the breadcrumb layer to do its thing. Rotate them halfway through cooking so that each sheet has its chance to be on top and brown up nicely.
If You Like Asparagus at Least as Much as Gary Does:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
- 2 bunches asparagus, (about 2 pounds), trimmed
- 2 teaspoons extra-virgin olive oil, divided
- ⅛ teaspoon salt
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons water
- 2 anchovy fillets, minced
- 1 small clove garlic, minced
- 1 tablespoon lemon juice
- 2 chopped hard-boiled eggs, (optional see Tip)
Preheat oven to 425 degrees F.
Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.