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Roasted Asparagus

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Asparagus is one of my favorite veggies.  And although I do snack on it raw occasionally, I actually prefer it cooked, unlike my other two favorite veggies–sugar snap peas and green beans.  I have seen three posts for roasted asparagus lately and since it’s in season and was a pretty good price, I picked some up to use as a healthy side dish for dinner.  I went with the first recipe I saw from my favorite food blog, My Kitchen Cafe, which incidentally I saw repeated when Real Mom Kitchen reposted the recipe.  I think Mel has started a chain reaction!

I usually steam asparagus and never minded it being sort of limp until I tried this recipe and delighted at the fresh crunch it still had after being roasted!  Tender & crisp=asparagus perfection in my book.  If you want to change things up, you can add garlic powder, parmesan cheese, a squeeze of lemon juize, balsamic vinegar or whatever your creative mind comes up with!

Perfect Roasted Asparagus
Printable Version
Printable recipe with picture

*Serves about 4

1 pound asparagus spears (the thicker the better for roasting)
2 tablespoons olive oil
Kosher/Coarse salt
Black pepper

Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.

Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again, lightly roll the asparagus so the salt and pepper gets evenly distributed.

Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.

Recipe Source: My Kitchen Cafe

I’m still thinking about the raw veggies I enjoy.  What are your favorites?  Have you ever tried eating raw sweet potato?  My Mom used to slice raw sweet potatoes up into thick french fry shapes and put them on veggie platters.  My friends and I had no idea what they were, but we loved them and they always disappeared first.  For years Mom wouldn’t tell me what they were!  I guess she thought I’d stop liking them if I knew it was a sweet potato and not an exotic vegetable.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

9 responses »

  1. I love asparagus, too! I’m waiting for it to go on a bigger sale…and then I’m jumping on them! Hee!
    These definitely look PERFECTLY roasted! yummy!

    Oh, and did you know…asparagus is SO good wrapped in nori! Try it! :D

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  2. I love Asparagus season. It is such a great versatile vegetable. But more often then not my husband seasons it just like you and then throws it on the grill. It is delicious and quite similar to roasting it in the oven, you just get a little more of “charcoal” flavor :o)

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  3. I used to hate asparagus (and most veggies!) growing up because my Mom cooked them to death. I love having asparagus still on the crispy side – so delicious!

    I’ll have to try roasting them next time. Thanks for stopping by my blog! :D

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  4. I love the nuttiness when they are roasted, so much better than the canned yuck i grew up on :)

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  5. Pingback: Chicken in Basil Cream « Recipe Rhapsody

  6. Pingback: What We Ate: 6/2-6/8 | Katie: Homemaker

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