These easy Roasted Asparagus are an essential veggie side dish you need in your repertoire. They’re the perfect accompaniment to your grilled or roasted meats, and they’re so easy!
While asparagus are great any way, be it steamed, blanched or sautéed, something special happens when you roast them. That caramelization adds a whole extra layer of umami flavor.
So the next time you’re wondering what to serve with that steak or chicken, here is your answer…
As much as we sometimes scratch our heads over what to cook for a main dish, the sides can really round out a good dinner.
Now these roasted asparagus make a mighty fancy looking addition to your plate, but they’re about as easy as you can get.
Why We Love Roasted Asparagus
- They so easy! Trim the ends, sprinkle on a little olive oil and seasonings, then stick them in the oven.
- Asparagus go so well with a variety of mains. We’ll give you plenty of ideas later in the post.
- They’re fun to eat. Go ahead, use your hands!
- They’re healthy and taste delicious!
How to Choose Asparagus
Fresh asparagus stalks should be firm to the touch, and able to stand up straight. Avoid limp asparagus. The tips should be closed and compact. They should also be vibrant and green.
Although small, thin stalks may be marketed as “baby asparagus” or “tender gourmet”, the thicker stalks are actually more tender. That being said, they all taste great when roasted.
Asparagus are available year round, but they are at their peak season in spring.
How to Roast Asparagus
1. Prep the asparagus: Cut or break off the fibrous bottoms of the stalks, about 1.5-2 inches. Lay them out on a greases baking sheet and drizzle on olive oil, along with salt and pepper.
2. Roast the asparagus: In an oven preheated to 425°F, bake the asparagus until they can be easily pierced with a fork. This can range from 8-10 minutes for thinner stalks to 15-20 minutes for thick stalks.
3. Garnish: Optionally, give them a little sprinkle of red chili flakes and freshly grated parmesan cheese.
Elevate your asparagus game with our easy Hollandaise Sauce Recipe!
What Goes with Roasted Asparagus
These tasty spears can go with so many different mains. Here are some of our top ideas:
- Pork Chops
- Salisbury Steak
- BBQ Ribs
- Baked Salmon
- Toad in the Hole
- Stuffed Peppers
- Pot Pie
- Steak Bites
Asparagus have a natural buttery, slightly sweet flavor. We often just use salt and pepper. That being said, a little seasoning never hurts…
- Add a squeeze of lemon after roasting.
- Rather than red chili flakes, give them a little sprinkle of Creole Seasoning.
- Instead of parmesan, try asiago cheese.
- Add a drizzle of balsamic vinegar.
- Sprinkle on a little garlic powder before roasting.
Leftovers and Storage
Refrigerate leftover roasted asparagus for 4-5 days in an airtight container. Reheat in the toaster oven or microwave.
They are also great cold as part of a salad or pasta salad.
So, if this roasted asparagus recipe isn’t easy enough for you, I don’t know what is. Give them a try, and let me know your favorite thing to pair them with.
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Roasted Asparagus, on our Gypsy Plate… enjoy!
- 1 pound asparagus
- 1 Tbsp olive oil
- salt, to taste
- pepper, to taste
- red chili flakes, for garnish
- freshly grated parmesan cheese, for garnish
- Preheat oven to 425°F.
- Cut or break off the fibrous bottoms of the stalks, about 1.5-2 inches. Lay them out on a lightly oiled baking sheet and drizzle on olive oil, along with salt and pepper.
- Bake the asparagus until they can be easily pierced with a fork. This can range from 8-10 minutes for thinner stalks to 15-20 minutes for thick stalks.
- Garnish with red chili flakes and parmesan cheese.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 56Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 161mgCarbohydrates 5gFiber 2gSugar 1gProtein 3g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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