by Olena

Roasted Asparagus

by Olena

All you need to know for a perfect crunchy oven baked asparagus is what temperature and how long to bake it for. And we tell you just that in our easy recipe.

Welcome to a sea of green! There is no lemon, garlic or Parmesan cheese intentionally because you DO NOT need any of those to make perfect oven roasted asparagus!

Honestly, today I want you to take away only one main thing about properly cooking asparagus – HOW TO MAKE ASPARAGUS CRUNCHY. That’s it, that’s all you have to know about asparagus. Take this tip, grab a ginormous bag of asparagus at Costco, drive home and make it with 5 minutes of prep.

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Then if you wish, add your cheese, lemon juice etc. shenanigans. Because cooking should be easy! NOT SCARY! I’m honestly a bit tired hearing of cooking fears. Just a bit. Do what I tell you to do and you should be fine like me.

How to Make Roasted Asparagus

  1. Preheat oven to 425 degrees F and line rimmed baking sheet with silicone mat or unbleached parchment paper.
  2. To trim asparagus, snap the end of one spear and cut remaining asparagus same length with a knife. Usually 2 inches off. That’s the chewy stringy part you don’t wanna eat. All you need to know for a perfect crunchy oven baked asparagus is what temperature and how long to bake it for. And we tell you just that in our easy recipe.
  3. Arrange asparagus on the sheet in a single layer. Drizzle with oil, then sprinkle with garlic powder, salt and pepper. Using tongs, toss to coat evenly. All you need to know for a perfect crunchy oven baked asparagus is what temperature and how long to bake it for. And we tell you just that in our easy recipe.
  4. Bake for 12 minutes. Serve hot or cold. All you need to know for a perfect crunchy oven baked asparagus is what temperature and how long to bake it for. And we tell you just that in our easy recipe.

Crunchy? Right. Easy? Aha. That’s it. The trick is to cook asparagus at right oven temperature for right amount of time. Whatever you drizzle is easy. You can drizzle anything, literally, and asparagus will be tasty. I personally do not like to mince garlic or slice lemon for a side dish, too much work. Pantry ingredients are enough for me.

But you do what you want. Asparagus is an awesome spring vegetable, loaded with fiber, vitamin K and minimum pesticides because it’s on Clean 15 list. You don’t need to buy organic asparagus, which I think doesn’t exist anyways.

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Roasted Asparagus

5 from 1 reviews

All you need to know for a perfect crunchy oven baked asparagus is what temperature and how long to bake it for. And we tell you just that in our easy recipe.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 8 servings

Ingredients

  • 2 lbs asparagus, rinsed
  • 1 tbsp avocado oil
  • 1/2 tsp garlic powder
  • Scant 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. Preheat oven to 425 degrees F and line rimmed baking sheet with silicone mat or unbleached parchment paper.
  2. To trim asparagus, snap the end of one spear and cut remaining asparagus same length with a knife. Usually 2″ off, that’s the chewy stringy part you don’t wanna eat.
  3. Arrange asparagus on the sheet in a single layer. Drizzle with oil, then sprinkle with garlic powder, salt and pepper. Using tongs, toss to coat evenly.
  4. Bake for 12 minutes. Serve hot or cold.

Store: Refrigerate covered for up to 2 days.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

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2 comments on “Roasted Asparagus

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  1. I adore roasted asparagus! I do the snap but then I cut each one first below the floret part. and the stem I cut in halves and sometimes quarters, depending on how thick. My marinade is avocado oil with a no-salt seasoning blend that I brush onto the veggies. No parchment or mat. I scrub my rimmed baking sheets with a steel brillo and hot water and they come out just fine. No soap. Today is asparagus, mushrooms, broccoli, and potatoes, which will take 3-4 pans and be fabulous leftovers tomorrow that I’ll eat with brown rice and chick peas, both cooked in IP and ready. Sooo good! Lately I’ve been doing 410. Will try 425 today. Great recipe and great stuff from you all the time!

    1. Sounds so good and so many veggies! I use mats so my food doesn’t cook directly on the aluminum as it is leaching chemicals in to food when heated. Thank you so much for your kind words. I try.:)