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.
One of my favorite spring vegetables - fresh roasted asparagus. You'll only need four ingredients: asparagus, garlic-infused olive oil, salt and pepper. Click To Tweet
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.
Enjoy!
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!
Roasted Asparagus
One of my favorite spring vegetables - fresh roasted asparagus. You'll only need four ingredients: asparagus, garlic-infused olive oil, salt, and pepper.
Ingredients
- 1 bunch fresh asparagus
- 3 tblsp. olive oil (plain or garlic infused)
- 1 tsp. salt
- 1/2 tsp. ground black pepper
Instructions
- 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.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount 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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Dave Baldner says
Looks absolutely wonderful Lana, and it’s just how we do it up here in southeast Michigan. I also like to roll them up in that foil and throw it right on the grill next to my pork loin or chicken thighs. Asparagus always seem to round out a perfect meal for us!
Thanks!
Rosemarie says
Lana roasted asparagus is a favorite of mine. Sometimes I make a whole meal of it since I am a widow and only cook for myself unless guests are here. My husband didn’t like asparagus either. Maybe its a man thing?? I am wondering if you have tried it with lemon infused olive oil? I don’t know if it is available all over the US or not. It is sold here at a gift store at one of the wineries. They make it there. Absolutely delicious drizzled on the asparagus prior to roasting. I enjoy the garlic infused olive oil too. Love your website, Lana–what a great service to people who love trying new recipes. Thanks.
Lana Stuart says
Rosemarie – I haven’t tried the lemon infused oil but it sounds really delicious! I’ll be on the lookout for it. And thank you for your kind comment about the blog. It’s something that I really enjoy doing but some days it can feel a bit like “work.” Comments like yours really keep me going :-)
Rosemarie says
Lana I know it is a lot of hard work and lots of hours of preparation goes into anythings like this. Some days are harder than others. Just know it is much appreciated and you are making others happy.
Allison says
Yummy I made this tonight and it was super tasty and crunchy and oh so good!!!
Cristina @TeenieCakes says
I really enjoy asparagus and this looks like a quick and easy method for a tasty veggie side. Thx for sharing.
Erica Lea says
Looks delicious. I used to hate asparagus, but it’s growing on me. This preparation method sounds wonderful!
We do have a person or two in our family that dislikes veggies, but we don’t prepare anything special for them; if they don’t like it, they have to fend for themselves. ;D
Amanda says
Can you believe I’ve never had asparagus??
Lana says
Well, this is the season. It’s fresh and perfect right now. So run on out and grab some and give it a shot!
Cajun Chef Ryan says
This is one of my favorite ways to prepare asparagus now! I have even added minced fresh garlic and balsamic vinegar to them before the roasting, wonderful flavor!
Bon appetite!
CCR
=:~)
Lana says
The balsamic vinegar sounds like a nice touch. I’ll try a little next time.
Kristen Doyle says
Asparagus is a family favorite. We have it a lot in the spring and summer. We make it every time we grill out. I will have to try the garlic infused olive oil- nice addition.
Marcus says
I’ve been broadening my horizons and trying different veggies. I’ve been looking for an asparagus recipe to try. Thanks. Come on BeeBop, give it a try!!!
Lana says
I’m afraid that’s one of those things that BeeBop will just never eat unless he absolutely has to. Do give this recipe a try…I’ll bet you like it!
megan says
I love my asparagus roasted. Roasting makes everything taste better, doesn’t it?
Nutmeg Nanny says
Great minds think alike :) I love the use of garlic infused olive oil…yum!
Lana says
Trina, I think you have to adjust the cooking time according to the size of your asparagus spears. Any cooked asparagus is going to have a little softness in the spear, but it shouldn’t be overly limp. Also, make sure that it is very dry before you add the oil. I wash mine and wrap it in paper towels to store overnight (or longer) before roasting.
barbara @moderncomfortfood says
I’m also a big fan of this approach to asparagus but often get the cooking time wrong. Many thanks for sharing your recommendations, which I’ll adopt.
redkathy says
Asparagus, I just love it. This looks great. Grilled some for the first time over the weekend.
Melanie says
I’m so happy it’s asparagus time. We roast ours on the grill. We do the foil and olive oil, salt and pepper and stick in on the grill. Best stuff in the world