How to Roast Asparagus in Minutes
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Learn how to roast asparagus in minutes- it is the perfect way to cook spring asparagus without losing any flavor. You can serve roasted asparagus as a simple side dish or add it to salads.
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Why I Love Roasting Asparagus
When asparagus is in season, there’s nothing more delicious than roasting these spring spears until tender and delicious. They’re perfect as a side or for prepping ahead.
It’s a favorite spring side dish I make at least once a week, especially in early spring.
Roasting is a quick and simple way to prepare asparagus. Yet it is special and delicious enough for company. If you love a creamy sauce, you might want to also try Roasted Asparagus with Dill Yogurt Sauce.
It’s one of the easiest side dishes you’ll make this spring and is delicious with lamb or baked fish.
Ingredients
All you need is a handful of ingredients and 10 minutes or less. Here’s what you need:
- Asparagus: I prefer thin asparagus (it cooks quicker – save thicker stems for salads). Look for asparagus heads that are tight and fresh.
- Lemon juice: Freshly squeezed lemon juice is best, as it delivers optimum flavor!
- Olive oil: Enhances the flavor and texture.
- Seasoning: Fine sea salt and freshly ground pepper are used just before roasting, and fresh chopped herbs will garnish the side dish before serving.
Frequently Asked Questions
Not only is it tasty, but healthy too. It’s is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.
If you have space, store a bunch of asparagus like bunches of herbs in a glass of water in the refrigerator door.
Usually for thicker stems of asparagus you can simply snap the woody base off the asparagus leaving the tender stem on top to cook and eat. But for thin asparagus like this, it is best to trim them with a knife as a hard woody base won’t have developed as much so you’ll loose too much good asparagus snapping in the usual way.
If you love roasted asparagus, here are a few more recipes to try!
- Easy Make Ahead Ham and Asparagus Strata
- Old Fashioned Cream of Asparagus Soup
- Easy Asparagus Tart with Puff Pastry
- Best Asparagus Frittata Recipe
- Orzo Primavera with Asparagus, Broccoli and Tomatoes
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How to Roast Asparagus in Minutes
Equipment
Ingredients
- 1 bunch asparagus about 1 pound (thin asparagus is best)
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (about 1 lemon)
- sea salt and freshly ground black pepper to taste
- 2 tablespoons chopped mixed fresh herbs such as parsley, thyme, and mint (or 1/2 teaspoon dried)
Instructions
- Preheat the oven to 425°F. I like to line a large rimmed baking sheet with parchment paper. Trim the tough ends from the asparagus and arrange spears on the prepared sheet.
- Drizzle olive oil and lemon juice over asparagus, toss to coat, and season with salt and pepper. Roast in the oven until asparagus is just tender, 8 to 10 minutes. Baking time will depend on how thick the spears are. Begin watching after 5 minutes to avoid overcooking.
- Transfer to a platter, scatter herbs over the top, and serve.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.