Roasted Asparagus
Perfect Roasted Asparagus every time plus tips on how to store, prep, roast and season this healthy side dish. You will never have to eat limpy and mushy asparagus again.
- 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.
Notes
- Sprinkle with freshly shredded Parmesan (not from a shaker) and put it back in the oven until melted. Or enjoy as is.
- Top with grated mozzarella and broil until bubbly and golden.
- Squeeze lemon on top of roasted asparagus.
- Drizzle cooked asparagus with melted garlic butter and don’t forget to call me for dinner. 🙂
- Drizzle with store-bought balsamic glaze and sprinkle with fresh basil.
- Lightly toast slivered or sliced almonds and sprinkle on top.
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