Roasting asparagus is a simple and delicious way to prepare this unique vegetable. It’s an easy process that requires only one pan, so it’s perfect for those of us who are lazy in the kitchen. Perfect as a side dish or appetizer for any occasion. You can dress it up with a little bit of olive oil, salt and pepper before roasting, but you don’t have to do anything else if you’re short on time!
There’s nothing better than a fresh, delicious vegetable side dish to go with your dinner. Asparagus is a great option and it only takes about 15 minutes to roast in the oven. Today, we are showing you how to roast asparagus so that it is crisp on the outside and tender on the inside!
When cooked in the oven, the natural sweetness of the asparagus is enhanced. This process of roasting makes it tender, while also adding some flavor from the olive oil or butter that you use during roasting. It’s important not to overcook asparagus because they will become tough and woody if left too long in the oven; so keep an eye on your asparagus throughout roasting!
This is also a quick method that will not overheat your home because it only takes about 15 minutes time making it a perfect method for anytime of year.
Grilling is a great way to prepare asparagus. What do you need? A grill, and some asparagus! Let’s get started!
- First, get your grill nice and hot. The heat will give the asparagus a smoky flavor that is delicious!
- Next, add the oiled and seasoned spears (remove woody ends) to your grill pan. Asparagus can be tricky to cook because it’s easy for it to burn if you’re not careful so make sure to keep an eye on it!
- When grilling asparagus over high heat, leave the lid off – this helps create more steaming action which in turn softens up the woody parts of each stalk without making any part overly mushy. The key to grilling asparagus is time and temperature. You can grill it over high heat for a few minutes (about 5), or low-and-slow on medium heat for 15 minutes, but the goal is to get some char marks without overcooking them.
- If you prefer less browning then just toss one sheet of aluminum foil over half (or all) of the grill and cook the asparagus on the foil. This also prevents it from falling through to a lower level. Cook for about When cooking time is done, remove them very carefully with tongs or a large spatula. Serve immediately while still
- Asparagus – Look for a firm bunch that is not soft or wilted. It should have green coloring.
- Extra virgin olive oil – You can also use butter, but we prefer oil for the flavor.
- Spices- Sea salt, black ground pepper, cayenne, onion, and garlic powder add flavoring.
- Lemon wedge – Balances the flavor and provides a nice tang
- First, peel a bunch of asparagus by holding onto the ends and then running your fingers down towards the tips. Try to remove only the tough outer skin while leaving most of the tender inner stems intact.
- Wash the stalks under cool water.
- Cut off about one inch of the bottom woodsy stalk tip.
Next, spread out on an aluminum foil lined baking sheet (or use parchment paper).
Drizzle with olive oil or melted butter and sprinkle with spices if desired.
Bake in a preheated oven until done – about 15 minutes depending on thickness of spears. Do not over bake them or they will be woody and inedible.
I love asparagus, but I don’t like eating it the day after roasting. This is because the texture changes and can be a little tough to chew. But storing roasted asparagus couldn’t be easier! It’s very simple – just place your roasted asparagus in an airtight container or bag and store them in the fridge for up to 3 days.
How to Roast Asparagus
- large, rimmed baking sheet
- Cutting board
- parchment paper
- 1 pound asparagus peeled, and trimmed
- 2 tablespoons olive oil or melted butter
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black or cayenne pepper
- ¼ teaspoon sea salt
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper or aluminum foil and place trimmed asparagus on it in one layer, not touching each other.
- Drizzle olive oil over the asparagus and season with salt, pepper, garlic powder, onion powder, paprika or cayenne pepper (optional).
- Roast for 10-15 minutes until tender but still crisp. It will have a brighter green coloring. Serve immediately with lemon wedges if desired.
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