Oven Roasted Asparagus
Welcome to a sea of green. A.k.a the best roasted asparagus!
This roasted asparagus recipe requires no lemon, garlic or Parmesan cheese. Only 4 ingredients. Because simple food is the best. But you can because who am I to stop you?!
Is Asparagus Good for You?
Is asparagus healthy? Very. According to Health.com, health benefits of asparagus include lots of soluble and insoluble fiber, antioxidants, vitamin K and E and folic acid. Asparagus also makes you empty your bladder more often which is good for urinary health.
As someone who cares about consuming less RoundUp sprayed vegetables, I can tell you that asparagus is on the list of less likely to be heavy in pesticides vegetables. In case you cannot find or afford it organic like me. Which I think doesn’t exist anyways.
How to Trim Asparagus:
In case you did not know, you have to trim the ends of asparagus. Why? Because it is chewy part of asparagus.
To trim asparagus:
- Grab one asparagus spear with both hands.
- Attempt to snap the end. Where it snapped – the end of chewy part.
- Cut remaining asparagus by that line.
Soggy or Crispy Asparagus?
Today I want you to take away one main thing how to roast asparagus in the oven – how to make it crispy.
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 roasted 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.
12 minutes at 425 degrees F preheated oven. Bingo!
How to Roast Asparagus:
- Preheat oven to 425 degrees F. Place asparagus in a single layer on lined baking sheet.
- Drizzle with oil, then sprinkle with garlic powder, salt and pepper. Then toss.
- How long to roast asparagus? Bake for 12 minutes.
Can I Add Parmesan?
Yes, you can add freshly grated Parmesan on top. After you remove asparagus from the oven. Or squeeze lemon all over. Or my favorite because I’m from Ukraine – grated fresh garlic. I died!
More Healthy Asparagus Recipes:
- How to broil asparagus – another simple way to serve asparagus as a side.
- Asparagus salad – OMG this salad is the bomb dot com.
- Asparagus soup – creamy without any cream.
- Garlic butter shrimp with asparagus and quinoa in one skillet.
Roasted Asparagus
Full guide on how to roast perfect crispy asparagus in the oven. Easy, quick and tasty.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: North American
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
- Preheat oven to 425 degrees F and line rimmed baking sheet with silicone mat or unbleached parchment paper.
- 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.
- 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.
- 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.
This recipe is awesome.
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.
I can’t wait to try this today! I’ve tried so many ways and it always comes out soggy or just the florets are crunch and the rest is floppy. I’ll follow up to let you know how it went!
The key is not to overcook it and remove from the oven even while it’s a bit too firm. Asparagus cooks super fast.
it’s ok
★★★★
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!
★★★★★
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.:)