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Oven-Roasted Asparagus is an easy, quick, and simple to prepare side dish. It is ready in just 20 minutes (start to finish) and pairs perfectly with lighter dishes, such as roasted or grilled steak, chicken, or fish. It can also be added to pasta, rice, or other grain dishes. You can also serve it with eggs dishes – think of eggs poached or sunny side up and roasted asparagus dipped in the soft yolk!
Asparagus is a versatile vegetable. It can be cooked in several ways; boiled, steamed, sautéed, grilled/broiled, and roasted in the oven – the latter is my favorite way to cook it.
Asparagus Season
Asparagus is found locally during Spring – which is the absolute best time for this vegetable – in many areas of the country and can be found in stores are various times of the year. Depending on where you live, the peak season of vegetables will vary. However, asparagus is available almost year-round.
Tips for choosing the asparagus
When buying asparagus, choose asparagus which is firm, not wilted, limp, or floppy. The stems should be bright green, and the tips should be closed and not dried out. The tips might be bright green or slightly purple.
Choose a bundle of similar size stalks for even cooking.
Asparagus with thick stalks are better for steaming or boiling than roasting.
Tips for Storing the asparagus
Try to cook asparagus as soon as possible after buying it, ideally on the same day or within a couple of days; the asparagus will taste its best.
When it is not possible to cook this vegetable as soon as possible after buying it, you can store it in the refrigerator for several more days. To ensure the best possible outcome, follow these simple steps:
Washing or soaking the asparagus before storing it will speed up the rotting process.
Cut a small piece of the asparagus ends and place them in a glass or jug with about an inch of water – similar to cut flowers! Cover loosely with a plastic bag and put them in the refrigerator.
Every couple of days, check the water and change it when it turns cloudy.
This is the best method I have tried so far. The asparagus spears should keep well for up to a week.
It is easy to know when the asparagus goes bad. It will become soft and mushy and may develop dark spots. In that case, discard it immediately.
Preparing the Asparagus for Cooking
Asparagus is very simple and quick to prepare
Start by washing away any of the dirt.
Trim the end of the asparagus stems as they may be woody. An easy way is to bend a spear in your hands and see where it naturally breaks. Do this for two-three spears, and you can use them as a guide to cut the rest of the asparagus.
Alternatively, use a vegetable peeler to remove the tough outer skin of the bottom part of the asparagus.
Recipes Using Asparagus
Baked Cod with Asparagus and Potatoes
How to Make the Easy Oven-Roasted Asparagus
Check out the recipe card below with whole ingredients, instructions, and demonstration photos.
Prepare a baking sheet with parchment paper or a silicone baking mat to prevent sticking to the pan.
Trim the asparagus and spread them onto the prepared baking sheet.
Drizzle with olive oil and season with salt and freshly ground black pepper. Gently toss to coat the asparagus evenly.
Spread the asparagus into a single layer and ensure they are not overcrowded.
Transfer the baking sheet to the preheated oven. Roast for 8-10 minutes, or until crisp-tender. Turn the asparagus once halfway in the roasting process.
Remove from oven and serve it.
Please note that the actual cook time depends on the thickness of the asparagus stems and desired quantity in the pan. Therefore, it is recommended to check after 6 minutes and adjust the cooking time accordingly.
Easy Oven-Roasted Asparagus
Equipment
Ingredients
- 1 lbs Fresh Asparagus
- 2 Tbsp Extra Virgin Olive Oil
- Sea Salt and Freshly Ground Black Pepper to taste
Instructions
- Place the rack in the center position of the oven and pre-heat oven to 425°F. Line
- Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- Chop off the hard ends of the asparagus spears.
- Spread the trimmed asparagus onto the prepared baking sheet and drizzle with the olive oil.
- Season with salt and black pepper to taste, and gently toss to combine.
- When the asparagus is evenly coated, spread into a single layer without overcrowding.
- Place the baking sheet into the preheated oven and roast for 8-10 minutes, or until crisp-tender. Turn the asparagus halfway while roasting.
- Remove from the oven and serve immediately.
Notes
- The actual cook time depends on the thickness of the asparagus stems and desired quantity in the pan. Therefore, it is recommended to check after 6 minutes and adjust the cooking time accordingly.
- An easy way to trim the asparagus is to bend a spear in your hands and see where it naturally breaks. Do this for two-three spears, and you can use them as a guide to cut the rest of the asparagus.
- Alternatively, use a vegetable peeler to remove the tough outer skin of the bottom part of the asparagus.
- When buying asparagus, choose asparagus which is firm, not wilted, limp, or floppy. The stems should be bright green, and the tips should be closed and not dried out. The tips might be bright green or slightly purple.
- Choose a bundle of similar size stalks for even cooking.
- Asparagus with thick stalks are better for steaming or boiling than roasting.
- Washing or soaking the asparagus before storing it will speed up the rotting process.
- Cut a small piece of the asparagus ends and place them in a glass or jug with about an inch of water – similar to cut flowers!
- Cover loosely with a plastic bag and place them in the refrigerator.
- Every couple of days, check the water and change it when it turns cloudy.
Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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Caprese Skewers with a Balsamic Glaze
Very tasty!