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Oven Roasted Asparagus is a perfect side dish for any meal. It’s crazy easy to make, requires just a few pantry staple ingredients, and takes about 20 minutes to make.
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Why You’ll Love This Recipe
Roasted asparagus is an easy way to get your greens and add a flavorful, healthy side dish to just about any meal.
Because of its beautiful, intense green color, asparagus is often the vegetable of choice for more elegant dishes as it looks gorgeous on the plate and pairs well with lots of different flavors, from pasta to steak.
The recommended temperature for roasting asparagus is typically between 400°F (200°C) and 425°F (220°C). Roasting at this temperature range allows the asparagus to cook evenly and develop a nice caramelized exterior while still maintaining a tender interior.
Remember, cooking times can vary depending on your oven, the thickness of the asparagus, and your personal preference. Keep an eye on the asparagus as it roasts to avoid overcooking.
When choosing a bunch of asparagus in the store, look for bright green tips with firm stems (not limp). Fresh asparagus will last 5-7 days in the refrigerator. When it begins to go bad, the tips will be soft and mushy and starting to turn black.
When it comes to size, it doesn’t matter with asparagus, to me it’s more of a personal preference. I like the thinner stems, while other members of my family prefer thicker ones. Thicker stems will take slightly longer to cook, while thinner stems will take a little less time.
It’s always good practice to wash fruits and vegetables, to rinse off potential pesticides and dirt.
1. Rinse the spears under cold water to remove dirt, then dry with a towel.
2. Hold the asparagus spear with one hand at its base and the other hand a few inches above the bottom end. Gently bend the asparagus spear until it naturally snaps. The spear will break at the point where the tender part meets the tough, woody end. Discard the tough end.
Peeling is optional. If you have thick asparagus spears, you may want to peel the lower part of the stalks with a vegetable peeler. This step is optional, but it can help tenderize the thicker spears and ensure even roasting.
While fresh asparagus is preferred for roasting because it has a crisper texture and more vibrant flavor, using frozen asparagus can still be a convenient option when fresh asparagus is not in season or readily available. Just be sure to thaw and dry the asparagus properly to achieve better roasting results.
Since frozen asparagus has already undergone blanching (a quick boiling process before freezing), it might be slightly cooked and less crisp than fresh asparagus.
No, you do not need to cover the asparagus while roasting. Roasting is a dry heat cooking method, and leaving the asparagus uncovered allows it to develop a slightly caramelized exterior while retaining its natural flavors and textures.
Refrigerating Leftovers: Cool the asparagus completely, then store in an airtight container for 3-4 days in the fridge.
Freezer: Cool completely, then arrange on a baking sheet and flash freeze. Once firm, you can transfer the asparagus to a freezer bag. Freeze for up to 3-4 months and thaw completely before reheating.
Reheating: Arrange on a sheet pan and heat in a 300℉ oven until warmed through, or reheat in the microwave.
- Choose Fresh Asparagus: Whenever possible, opt for fresh asparagus over frozen. Fresh asparagus will have better texture and flavor, leading to a tastier end result.
- Trim the Asparagus Properly: Take the time to snap off the tough ends of the asparagus and, if necessary, peel the thicker spears to ensure even cooking.
- Preheat the Oven: Make sure your oven is fully preheated to 400℉ before roasting the asparagus. A hot oven ensures even cooking and caramelization.
- Use High-Quality Olive Oil: Use a good quality, extra-virgin olive oil to coat the asparagus before roasting. It adds flavor and helps the asparagus caramelize.
- Toss the Asparagus Well: After seasoning, toss the asparagus gently in the olive oil and seasonings to ensure even coating.
- Roast in a Single Layer: Arrange the seasoned asparagus in a single layer on the baking sheet. Overcrowding can lead to uneven cooking and steaming instead of roasting.
- Don’t Overcook: Keep an eye on the asparagus while roasting to avoid overcooking. Roasting time can vary depending on the thickness of the asparagus spears, so check for doneness by inserting a fork or skewer into the thickest part of a spear.
- Consider Adding Citrus: A squeeze of fresh lemon juice or a sprinkle of lemon zest over the asparagus just before serving can brighten the flavors and add a fresh, zesty element.
- Add Parmesan or Nuts: For extra flavor and texture, consider sprinkling grated Parmesan cheese or toasted nuts (e.g., almonds or pine nuts) on the asparagus just before serving.
- Serve Immediately: Roasted vegetables is best when served immediately while still hot and crisp. It can lose some of its texture if left sitting for too long.
More Veggie Side Dishes
- Grilled Zucchini Recipe
- Honey Roasted Carrots
- Asparagus Gratin with Lemon
- Cheesy Broccoli Casserole
- Sauteed Asparagus
- Air Fryer Asparagus
- Twice Baked Potatoes
- One Pan Cauliflower Mac and Cheese
Easy Oven Roasted Asparagus Recipe
- 1 pound asparagus trimmed
- Olive oil
- Salt and pepper
- 1 lemon
- Preheat oven to 400 degrees F.
- Break off the tough ends of the asparagus. If the asparagus stalks are on the thick side, peel them.
- Spread evenly on a large baking sheet in a single layer. Drizzle with olive olive and toss to coat. Sprinkle with salt and pepper.
- Roast in the pre-heated oven for 15-20 minutes, or until asparagus are tender, but still crisp.
- Serve immediately, with lemon wedges for garnish.