Roasted Asparagus

Roasted Asparagus 

Roasting asparagus unlocks its true potential! The tips turn delightfully crispy, and the flavor intensifies beyond what steaming or sautéing can offer. 

This vibrant roasted asparagus is an ideal springtime side dish for brunch or dinner. Plus, it’s a breeze to whip up while your main course simmers on the stove!

Keep your roasted asparagus as simple or zesty as you like!

How to Store Asparagus

Pro tip: Place your asparagus in a sturdy jar or glass filled with water. Cover it with a plastic bag for ultimate freshness. 

Store this way in the fridge and enjoy crisp spears for days longer! 

Roasting Asparagus

Roasting asparagus is quick and simple! Toss with olive oil, salt, and pepper on a lined baking sheet for easy cleanup.

Yield: 2 to 4 servings

Ingredients

Basic roasted asparagus

1 large bunch (about 1 pound) fresh asparagus

1 to 2 teaspoons olive oil

Salt, to taste

Freshly ground black pepper, to taste

Zest and juice of ½ medium lemon

Lemon wedges, from the remaining ½ lemon

Sprinkle finely grated Parmesan cheese

Small handful of fresh mint or parsley, finely chopped

Light sprinkle of red pepper flakes

Instructions

Preheat your oven to 425°F and line a large baking sheet with parchment for easy cleanup. Snap the woody ends off asparagus (just bend near the base until it breaks). Toss the spears on the sheet with 1-2 teaspoons of olive oil, salt, and pepper.

Bake until fork-tender—9-12 minutes for thin stalks or 15-20 minutes for thicker ones.

Transfer to a platter and season as desired: a squeeze of lemon, sprinkles of Parmesan, butter, or balsamic drizzle!

Roasted asparagus is best served fresh but can sit at room temperature for up to an hour or be stored in the fridge for four days (Note: reheat before serving10 minutes in oven at 350 degrees)!

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.