The Best Tender Oven Roasted Asparagus

Fast and easy oven roasted asparagus, tender on the inside and crispy on the outside. If you’re looking for a vegetable that takes your meal up a notch, than look no further than this asparagus recipe.

The health benefits of asparagus are many. Not only is it free of fat and cholesterol, but it’s also full of healthy nutrients such as potassium, fiber and folate as well as vitamins A, C and K. Eating these tender spears also has some overall health benefits like improving digestion, weight loss, and lowering your blood pressure.

The key here is not to steam your asparagus. Since oven “roasted” asparagus is just that, it’s important to pat your stalks dry after washing so when you roast them in the oven there is no additional water that would promote steaming. When vegetables get stemmed, they become flimsy and mushy.

As with any vegetable, you can roast them for 8-10 minutes which will result in more crunch.

When we talk about vegetables most people think of them as a side dish, but asparagus is especially versatile and is popular as an appetizer, in a salad or along side eggs for breakfast. I would love to hear how everyone serves them in the comments below!

How to Chose the Best Asparagus

If you shop at a good grocery store, you will find multiple spears of asparagus in the produce department, bound together with a rubber band and sitting in some chilled water.

I have a habit of smelling the asparagus before I purchase it…asparagus has a definite smell to it when it starts to turn. Asparagus past it’s prime will be be flimsy and the tips will look slightly wilted while the bottoms may turn more of a solid white.

Though asparagus comes in white and purple , green is the most popular and what you are likely to see in the stores. Your bundle should be a healthy green color, look firm and have tips that are tightly closed. A spear of fresh asparagus is able to snap when slight pressure is applied.

Asparagus comes in thin, medium and thick spears. It’s the medium and thick stalks that make for a more tender vegetable but it is perfectly fine to roast the thin spears, just be sure to adjust down the time in the oven. In fact, most restaurants prefer to plate the thinner spears because they can serve more and it makes for a better presentation.

Once home, you will want to store it in the refrigerator in a mug or cup filled with a 1/2 of water. Use it within a day or two to ensure it’s freshness.

How to Make Oven Roasted Asparagus

1. Rinse your asparagus
2. Pat asparagus dry.
3. Cut or snap off woody ends.
4. Spread out in a shallow pan.
5. Drizzle olive oil lightly on top and toss.
6. Season generously with salt and pepper.
7. Roast in oven for 10-15 minutes.

Oven Roasted Asparagus Ingredients

• Asparagus: I like to get the medium spears. You can use a peeler and skin the stalks or leave them as they are. Peeling will remove some of the strings found on the stalk.
• Olive oil: I use olive oil but you can use any oil.
• Seasoning: This recipe just calls for some regular salt and pepper but check out the variations below. Use sea salt if you prefer.

Yummy Variations for your Oven Roasted Asparagus

• Cheese: When you remove them from the oven and plate, sprinkle with some freshly grated or shaved Parmesan cheese.
• Bacon: I love to make asparagus and sprinkle some already cooked, crumbled bacon bits over them. You can also wrap your asparagus in a piece of bacon. Use the center cut/thinner bacon and wrap around 3-4 pieces in them, then cook as directed.
• Seasoning: Switch up the regular salt for some sea salt. Add some garlic salt or some cayenne pepper for heat. Try a light sprinkle of sugar over the top or some dry ranch seasoning.
• Citrus: Squirt some lemon over your asparagus when you take it out. Lemon helps to bring out the flavors.
• Nuts: Throw in some slivered or sliced almonds or some regular or candied walnuts.
• Fruit: After roasting, sprinkle with some dried cranberries.
• Sauces: Drizzle balsamic glaze, ranch or hollandaise sauce over them once out of the oven.