Easy Oven-Roasted Asparagus

5 from 30 votes

Easy Oven Roasted Asparagus takes just ten minutes in the oven for a perfectly crisp-tender side dish that pairs well with many other ingredients (meat, poultry, seafood, grains) to create a very flavorful dish

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mediterranean Recipes

Keyword: Asparagus, sheet pan

Diet: Dairy-Free, Flexitarian, Gluten-Free, Lenten, Mediterranean, Vegan, Vegetarian, Whole30

Servings:

Calories: 83kcal

Author: Sonia Skounaki-Garbidakis

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

Recipe tips

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.

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 place 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.

Nutrition