One of my favorite spring vegetables – fresh roasted asparagus. You’ll only need four ingredients: asparagus, garlic-infused olive oil, salt, and pepper.
Spring has definitely arrived here in north Georgia. The last few days have seen really nice, warm temperatures and today is predicted to be the same. And after the long, cold, very wet winter we had, I’m loving it!
One of the surest signs of spring and one that I look forward to each year is the arrival of beautiful, fresh asparagus in the local grocery stores. Asparagus just shouts “it’s Spring!” to me. I enjoy it lots of ways…steamed with butter, salt, and pepper, in casseroles, but my favorite is roasted. BeeBop on the other hand, wouldn’t touch it with a ten-foot pole. I think he ate some once at my Mama’s house way back when, probably when we were just dating. And maybe one other time when I served it at a dinner party. He’s very polite like that. However, when he sees that I’m cooking asparagus, his usual response is “what am I going to eat?”
Do you have a veggie nay-sayer in your household? Someone who’d really rather have mac and cheese than beautifully roasted asparagus? Do you prepare a separate dish for them?
If you do have an asparagus hater in your house, try to get them to take a bite of this. The tips get nice and crunchy and so savory. They just might like it!
I had a bottle of roasted garlic infused olive oil on hand and used it for roasting the asparagus this time. Wonderful flavor! If you have a garlic-infused oil available, please try it in this recipe.
How to Make Roasted Asparagus
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Or not. I just do it because it makes the cleanup easier :-)
Trim the woody, fibrous ends from the asparagus. I leave the top band on the bunch while trimming. It holds it together nicely and lets you make one single cut to take care of the whole bundle.
Place the stalks in a single layer on the lined baking sheet. Drizzle with olive oil. How much oil? It depends on how much asparagus you’re cooking, I suppose. For one normal bundle, I use probably three tablespoons of oil.
Sprinkle lightly with salt and pepper. Then toss or roll the asparagus around in the pan to make sure each stalk is coated with the oil, salt, and pepper.
Cook for 17-20 minutes. Cooking time will vary based on the size of asparagus. Smaller, thinner asparagus will need a shorter cooking time. Larger, thicker asparagus, a longer time. Start checking after about 15 minutes. You want the tips to be slightly crunchy but not burned. The thick part of the stalk should be tender but not completely limp.
More Roasted Veggie Recipes on Never Enough Thyme:
- Crispy Roasted Potatoes
- Roasted Tomato Sandwich
- Oven Roasted Tomatoes in Oil
- Roasted Leeks
- Herbed Roasted Potatoes
- Roasted Veggie Pizza
Roasted Asparagus Recipes from Other Bloggers:
- Roasted Asparagus from Skinny Taste
- Garlic Butter Roasted Asparagus from Add A Pinch
- Lemony Roasted Asparagus from Cookie + Kate
Pin to Your Pinterest Veggie Board!
- 1 bunch fresh asparagus
- 3 tblsp. olive oil (plain or garlic infused)
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
- Trim fibrous ends from asparagus. Place in a single layer on baking sheet. Drizzle with olive oil. Sprinkle lightly with salt and pepper.
- Cook for 17-20 minutes.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 92 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 582mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 0g
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