Roasted Asparagus, a simple and elegant addition to any meal.
Doesn’t asparagus just scream Spring? Although that may be because that’s when its peak harvest time occurs, I think it has more to do with its fresh earthiness and beautiful bright green color. Asparagus is one of those vegetables that checks all the boxes: it’s a sophisticated side for upscale meals but also pairs beautifully with more casual fare; it’s readily available, affordable, and because of its size, shape, and texture, it takes very little time to prepare. And even people who don’t generally like vegetables tend to love the nutty, buttery flavor and golden brown crunch of Roasted Asparagus.
Asparagus has been cultivated for thousands of years, with its early use dating back to ancient Egypt, and it was also highly valued by the Greeks and Romans (fun fact: the ancient Greeks dedicated asparagus to Aphrodite, the goddess of love, which may well be why some people today consider asparagus an aphrodisiac!). Thanks to differing climates where asparagus grows—California, Michigan, Mexico, Peru, to name a few big producers—we have access to fresh asparagus all year round. And not just the green variety: you can get purple asparagus whenever you want it, too. The elusive white asparagus, however—which is grown without sunlight—is usually only available between April and June, so it is a bit more precious. But all 3 varieties are delicious in this recipe.
Roasting brings out the best flavor in asparagus. All you need is a bit of olive oil, some salt and pepper, and a squeeze of lemon to achieve this vegetable’s perfection. And it will be done in no time. In fact, while your oven is preheating, you can prep the stalks by trimming an inch or two from the bottoms, which can be woody. Then, line up the spears on your baking sheet, drizzle the olive oil, and sprinkle the salt and pepper. That’s it! By the time your prep is done, your oven will be ready, and in they go. Ten minutes later, a simply spectacular side dish!
And because it is so spectacular, it will elevate any meal. What I often do is think about the restaurants where I love to order asparagus and then recreate the meal at home; the first place that always comes to mind is our favorite steakhouse, so I love to serve this Roasted Asparagus with Filet Mignon and Potatoes au Gratin.
Eat More Asparagus!
We’re all trying to eat more vegetables these days, and this recipe for Roasted Asparagus makes that so easy because it is so simple to prepare. But there are even more benefits to adding more of this beautiful green veg to your diet because it is really good for you; after all, if ancient Greek father of medicine Hippocrates prescribed asparagus for medicinal purposes, who are we to argue? Very low in calories, asparagus is a good source of fiber and is very high in lots of essential nutrients, including Vitamins C, A, and K (especially Vitamin K, coming in at a whopping 57% of our daily requirement in only half a cup!). Asparagus is also high in Folate, which—among other things—supports cell growth, and in antioxidants, which numerous studies have shown may reduce the risk of many diseases. So eat more asparagus!!
How to Make Ahead and Store?
Cooked and cooled Roasted Asparagus can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Does this technique work for other vegetables?
It does! But the cooking times will vary, depending upon the type and size of the vegetable. For example, you can roast cauliflower florets using this recipe, but they will take longer to cook through.
Serving Suggestions
Roasted Asparagus is a quick, easy, and delicious side that goes really well with pretty much any meal. But there are so many other things that you can do with it, like serving it as an appetizer with Tzatziki sauce or Green Goddess dressing. Once it comes out of the oven, you can add other flavors to the Roasted Asparagus to make it an even more perfect companion to your favorite meals. Around here, we love to toss it in a bit of sesame oil, soy sauce, and minced garlic and then serve it alongside Spring Rolls and Shrimp Fried Rice.
Hot or cold, Roasted Asparagus is a lovely addition to nearly any salad, including Mediterranean Orzo Salad or this Tomato, Basil, and Blue Cheese Salad. Here’s something that will wow your family and friends with its amazing flavors and vibrant, colorful presentation. Bake off a Pizza Crust and let it cool. Then, slather on a layer of Whipped Ricotta, top that with Roasted Asparagus, and then finish with a drizzle of Balsamic Vinaigrette.
Roasted Asparagus
Ingredients
- 1 pound fresh asparagus ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat your oven to 425°F (220°C).
- Place the trimmed asparagus on a baking sheet lined with parchment paper in a single layer.
- Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for about 10 minutes, or until the asparagus is tender and lightly browned.
- If desired, squeeze fresh lemon juice over the roasted asparagus before serving.
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