Cooking fresh asparagus in the oven could not be any easier!
This perfectly roasted asparagus is easily described as a little sweet, a little salty, a little crunchy and a total kid favorite!
About this easy asparagus recipe
When roasting asparagus in the oven correctly, the color of asparagus brightens and the texture softens just enough to offer a pleasant crunch. The touch of salt in this recipes helps to draw some of the moisture out which helps yield a soft and pleasant flavor. It is certainly a kid favorite!
- Asparagus Asparagus contains chromium, folate, vitamin A, vitamin C, vitamin E, vitamin K, and fiber.
- Extra Virgin Olive Oil Olive oil is rich in healthy monounsaturated fats.
- Salt Added for flavor and to pull moisture out.
- Pepper Added for flavor.
Steps to make this roasted asparagus
Here’s a quick overview of the steps to make this soup. For the full list of ingredients and instructions, scroll down to the recipe
- Wash asparagus
- Prepare asparagus. Two different methods of how to prepare asparagus are described below.
- Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
- Sprinkle with salt and pepper.
- Roast in the oven at 400 degrees F.
I have learned a few tips on how to best prep asparagus. Of course, everyone offering advice knows how to do it the 'best' way, haha! I use a combination of what I have learned. You do what makes sense to you!
Here are two different approaches that I use:
Method 1 The easiest and most fun way to take care of the ends is simply to snap them off. This will be fun for the kids to help with!
Hold a stalk of asparagus with one hand, take your other hand and pinch the very bottom of the stalk and lift up, letting the bottom snap off.
You can either do this with each stalk or you can gather the rest and cut them at the same place the other snapped off at (this make the most sense if your stalks are all about the same size).
Then, use a vegetable peeler to shave off some of the bottoms of the thicker stalks (see the photo above).
Method 2 Instead of snapping the ends of each stalk off, you can cut off the bottom inch of each stalk.
For longer stalks, you may need to cut off more than one inch.
Then, for the thicker stalks, you can take a vegetable peeler and shave off some of the sides from the lower half of the stalk.
notes and tips
- Asparagus "stalks" and "spears" are the same thing. These words can be used interchangeably.
- The ends of most stalks of asparagus could be described as "woody". It's not that they aren't safe to eat, it will just be harder and less pleasant to chew. This is why I suggest 'preparing them' before roasting.
- Use olive oil and salt cautiously. Using too much oil or salt can cause the asparagus to be more soft than desired.
- Roasting time will depend on the size of the asparagus stalks. Roasting time varies from 8-14 minutes (8 minutes for super thin asparagus stalks and up to 14 minutes for thick stalks). Average roasting time is 10-12 minutes.
- Nothing says Spring like fresh asparagus! If you drive by a farm stand or visit a farmer's market while it's in season, I strongly encourage you to grab some! There is nothing quite like it! The local growing season is not long, so grab it while you can!
- 1 bunch of fresh asparagus about 10 stalks
- ½ tsp of olive oil extra virgin
- two pinches of salt or taste
- Preheat the oven to 400° Fahrenheit.
- Wash asparagus.
- Snap off the bottom end of each stalk.
- Use a vegetable peeler to trim the thicker stalks.
- Lay the asparagus stalks out on a cookie sheet or other oven safe pan in a single layer, so they are close together but not overlapping.
- Carefully drizzle the olive oil over the asparagus.
- Either use tongs to shift the stalks slightly over the oil or use a small basting brush to spread the oil evenly over most of each stalk.
- Sprinkle just a pinch or two of salt over the asparagus. If you have a salt grinder, that will work great for this step!
- Roast in the oven for 10-14 minutes, depending on the thickness of the stalks.