Roasted Asparagus is easy to prepare. Simply brush the stalks with olive oil, season, and roast for 10 to 15 minutes. The roasted tender-crisp stalks are a delicious meal or side dish.
Adjust oven rack to middle position and heat oven to 400 degrees Farehnheit. Line a rimmed baking sheet with parchment paper; set aside.
Wash asparagus under cold running water. Snap off the bottom inch or two of each stalk and discard. If you are using thick stalks, peel the bottom third of each with a vegetable peeler.
Place asparagus on a baking sheet so they are not touching. A crowded pan will steam the vegetables instead of roasting them.
Brush lightly with olive oil on all sides, season with salt and pepper and roast for about 15 minutes until tender.
Notes
HOW TO STORE RAW ASPARAGUS:Once home, store asparagus in a plastic bag in the refrigerator with its ends wrapped in a moist paper towel. Or, you can trim the ends with a paring knife and stand them up in a mason jar or tall glass. Cover the jar loosely with a plastic bag, and put it in the back of the top shelf of the refrigerator. They should remain fresh for 3 or 4 days.HOW TO TRIM THE ENDS OFF ASPARAGUSSlice the ends off, right with the rubber band in place. This way, you only have to make one cut . Once they are cut you can remove the rubber bands and rinse them under cold running water. You can stand the spears up in some water and hold for a few days until you're ready to cook them.If you don't have rubber band holding the bunch together, snap off the bottom 2 inches, or tough woody ends, near the bottom of each stalk before you cook them.SERVING SUGGESTIONS:
A light dusting of lemon zest
Lemon wedges
Melted Butter
Red pepper flakes
Finely chopped nuts (almonds, pecans, pistachios)
Diced bell peppers
Chopped minced garlic (sauté minced garlic for a minute in a little oil)
Chopped onions, sautéed or raw
Chopped hard boiled eggs with finely chopped parsley (this is a very filing Paleo and Keto side dish!)
Nutrition Facts
How to Roast Asparagus
Amount per Serving
Calories
53.6
% Daily Value*
Total Fat
3.6
g
6
%
Saturated Fat
0.5
g
3
%
Sodium
293
mg
13
%
Potassium
229.2
mg
7
%
Carbohydrates
4.4
g
1
%
Fiber
2.4
g
10
%
Sugar
2.1
g
2
%
Protein
2.5
g
5
%
Net Carbohydrates
2
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
53.6
Net Carbohydrates
2
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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