This roasted asparagus recipe is the perfect building block for all other roasted asparagus recipes. The key here isn’t any exotic flavoring or special preparation. It’s a simple combination of high heat and short roasting time. See, asparagus is one of those tricky vegetables. SO easy to overcook into a pile of stringy mush. And most of the time it’s because folks have their heat and timing combo way way off. A simple fix that yields amazing results!
Like most things in life there’s isn’t a one size fits all answer. Some asparagus spears are very thin and others thick. You know, nature and what not. This clearly messes with timing. So how do you get that sorted? Easy. Set the timer for a few minutes shorter then recommended, and check. Increase by 2 minutes and check again. After a few tries, you’ll get the hang of it I promise.
My local grocery tends to carry the same spear thickness so once I nailed down the timing the rest was easy peasy!
4 servings per container
- Amount Per Serving% Daily Value *
- Total Fat 6.6g 11%
- Saturated Fat 2.5g 13%
- Cholesterol 10mg 4%
- Sodium 423mg 18%
- Amount Per Serving% Daily Value *
- Potassium 115mg 4%
- Total Carbohydrate 2.7g 1%
- Dietary Fiber 1.2g 5%
- Sugars 1.1g
- Protein 5.8g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How To Serve
The fun part. My personal favorite is plopped next to a pile of my Grilled Hot Wings and some Herb Roasted Potatoes with a Margarita on the side. They’re also perfection nestled on top of a juice steak with an herbed buttery drizzle. Or chopped up and thrown into a frittata. Let’s not forget pasta. Simply toss any chopped up leftovers into a bowl of steaming hot pasta that’s been dressed with lemon and cream and white wine. HEAVEN right there.
Honestly, I’ve made a pan for dinner. As in my dinner. Dan works A LOT, and I have zero shame in eating an entire pan of asparagus for a meal and calling it day. This recipe is addicting. And addicting vegetables are never a bad thing- so make sure your grocery list next week includes the above ingredients and let me know what you think of my roasted asparagus recipe!
*You already know I’m gonna drop one of my recs. The olive oil I love and use on everything!
I stumbled upon this brand of olive oil (it comes in extra virgin too) and have never looked back. Economical compared to some of it's counterparts, and used daily in my kitchen.
While asparagus is available year round, it truly tastes best when in season. Which is spring! Stretching from February until June, with a peak in April. If you’re feeling rabbit holey… you’ve got to check out The Old Farmer’s Almanac. Fun facts like- not being able to harvest for 2-3 years await you. PS: See below for how spears grow. I was shook when I first found this out just 3 short years ago. All I can see is zombie fingers. Right?!
In all seriousness, it’s so important to know about the foods we eat and love. Where they come from, how they grow, and what season(s) they thrive in. So go get rabbit holey with the foods you love to eat. Chance are you’ll learn all kinds of amazing tidbits. Might come in handy on a random trivia night. Just saying 🙂
Do you love asparagus as much as I do?!
If you make this recipe, I’d love you to come back and leave a review. Or if you have any roasted asparagus secrets or tips, please share in the comments. After all, we only know what others are willing to share.
While you’re at it, Save to Pinterest or Share on Facebook. Because sharing is caring, and I’ll need all the support I can get to keep on growing this dream of mine. A place where practical is better than perfect and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy!
Hugs, because handshakes are awkward~