PERFECTLY ROASTED ASPARAGUS

PERFECTLY ROASTED ASPARAGUS- An easy and so delicious side dish

It’s almost asparagus time here at StoneGable! Even though our asparagus has not peeked it’s little head out of the ground yet, there are plenty of scrumptious spears at our local grocer’s! YUMMY! There are so so many wonderful ways to make asparagus. But the simplest and most delicious way to make it is to roast all those darling spears in the oven! Oh, once you have had roasted asparagus you will literally crave it! I sure do! Let’s make simply perfect roasted asparagus!

Here are a few hint to help you make it!

Look at the bottom of the asparagus you buy. If the bottom ends are dry and woody pass it up! It has become old and dehydrated! Make sure the bottom end of the asparagus looks succulent and green.

Cut off the bottom of the asparagus. You can save them and freeze them and make Asparagus Soup. 

PERFECTLY ROASTED ASPARAGUS- An easy and so delicious side dish

Don’t crowd the asparagus! Make sure they lie in a single layer on a rimmed sheet pan.

Drizzle the asparagus with a good quality olive oil. Place your hand on the asparagus and roll them back and forth covering them with the oil. Sprinkle with kosher salt and cracked pepper.

PERFECTLY ROASTED ASPARAGUS- An easy and so delicious side dish

 

Don’t overcook asparagus. It should be tender and not too floppy and squishy.

When the asparagus comes out of the oven drizzle it with fresh lemon juice and use a little of the lemon zest for a bright clean flavor. Or grate some sharp cheddar cheese and sprinkle it over the top of the asparagus while it is still hot (we love asparagus this way).

PERFECTLY ROASTED ASPARAGUS- An easy and so delicious side dish

PERFECTLY ROASTED ASPARAGUS

The best and simplest way to make asparagus. Roasted, bright and fresh!
Print Recipe

Ingredients

  • 1 large bunch of fresh Asparagus
  • 1 TBS olive oil
  • salt
  • pepper
  • one lemon

Instructions

  • Preheat the oven to 400 °.
  • Cut off the woody ends of the asparagus and lay them in a single layer in a rimmed sheet pan. Drizzle with olive oil. Roll the asparagus with your hand to coat the asparagus on all sides.
  • Salt and pepper.
  • Roast for 15-20 minutes depending on the thickness of the spears. DO NOT OVERCOOK. The asparagus should be tender with a little "tooth" to them.
  • Drizzle with lemon juice and a little zest from the lemon. You can also sprinkle the asparagus with grated cheese and let the heat of the asparagus melt the cheese. YUM!

Notes

Freeze the ends of the Asparagus and use to make Asparagus soup.
Author: Yvonne @ StoneGable
You might also like to try ROASTED ORGANIC CARROTS

ROASTED ORGANIC CARROTS WITH THYME- sweet, scrumptious, filled with flavor-stonegableblog.com

 

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PERFECTLY ROASTED ASPARAGUS- An easy and so delicious side dish

 

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26 Comments

  1. Hi Yvonne! I bought myself my very first bunch of asparagus of the season this weekend! So glad to find back all the delicious Spring produces!
    Have a very nice day,

    Claire

    1. I ADORE roasted asparagus.

      How much do I love thee, dear asparagus? Enough to eat an entire bunch all.by.myself. Yep. Sure did. Gobbled every spear, one by one, till they were gone.

      Shamelessly!

      Great recipe.

      1. Maybe shameless… but so good for you. So much better than a box of cookies!

  2. Thank you for adding the print button, it’s perfect!! I printed the roasted asparagus and carrot recipes for our Easter menu!

    P.S. I LOVE your website! I look forward to reading and perusing your home decorating, recipes and inspirational notes daily.

  3. Theresa Kleinschmidt says:

    Hi Yvonne! I can hardly wait for fresh asparagus from the garden. Over the weekend I went to the garden and cleaned off the winter debris. Thanks for the idea of roasting asparagus. I’m always looking for different ways to prepare this spring vegetable.

  4. Jill Miglin says:

    Hi Yvonne! I look forward to trying the roasted organic carrots. We roast asparagus and sprinkle freshly grated Parmesan on it before placing in the oven. Thoroughly addicted to it.

  5. Nothing like fresh roasted asparagus. We sprinkle a bit of garlic on ours. I also love a dash of celery salt on roasted/grilled veggies.

  6. Yvonne,
    I am searching for your Ceasar salad dressing recipe. It is one of my favorites.

    Thanks,

    Susan

  7. I make roasted asparagus quite often but before I put it in the oven I sprinkle (cover it actually) with grated parmesan cheese (the powdered kind I sprinkle on spaghetti). Cook until starts browning the cheese topping a little (about 15 minutes). So delicious I have eaten an entire pan of it before also, Twyla. As said by Yvonne, better for you than cookies! Plan to try the roasted carrots. Enjoy your blog so much, Yvonne.

  8. Lorraine Hitchcock says:

    A suggestion from someone who lives in “asparagus country”- gently peel the bottom of the stalks. The color is amazing and it is oh, so tender!

  9. Asparagus, spring rolling in! Love it!

  10. Love asparagus! Looking forward to trying it roasted 😉

  11. Love asparagus too. I will definitely try this recipe. Thanks for sharing…..

  12. I too have been roasting asparagus for years. I use Italian dressing and parmesan cheese to roast. Yummy!

  13. I grew up on 10 acres west of Denver where we had wild asparagus pop up on the irrigation ditch behind our house and on the railroad tracks that paralleled our house. My mom would go out in the morning to hunt for asparagus for dinner that night . We would cook it with cheese sauce or a lemon butter drizzle . Any leftovers from dinner would be marinated that night with the packet dressing of GOOD SEASONS GARLIC dressing and Parmesan cheese overnight . It was soooo yummy. I love asparagus season in the Spring . It’s on our menu tonight ! ?

    1. Oh, what a lovely memory, Susan! I want to try marinading it! YUM! Thanks so much for sharing!

  14. Linda Gomez says:

    I made the roasted asparagus for dinner last night! It was totally a hit. I sprinkled just a bit of shaved parmesan cheese on top before serving! My hubby loved it. And as it happened I had seen the link to asparagus soup somewhere just after the recipe for the roasted ones. Never have saved the end pieces however I will not be tossing them again. I prepped the asparagus in the AM and as it was chilly and trying to rain decided to try the asparagus soup for lunch…..oh my stars!!! It is soooo yummy!!! I have already shared it with some friends telling them they really NEED this in their life!!! Thank you so much for the recipe!!!!

  15. Wanda McDaniel says:

    Please share your Asparagus Soup recipe. I’ve been saving my ends, as you advised!

  16. Yvonne, when you grill it, do you wrap it enclosed in foil, or lay it open on foil? Thanks! LOVE your menu pages!

  17. Yvonne, when you grill it, do you wrap it enclosed in foil or just lay it out open foil piece? Love you Friday MENU!!!
    Thanks!

  18. Muriel Vincent says:

    Love these recipes! Now my ‘go-to’ when stuck for what to make! Thank you!