Oven-Roasted Asparagus

Ingredients

See recipe card for exact amounts. 

Ingredient Notes

asparagus – we try to get thick asparagus stalks but we never know what size asparagus our grocery store will have. Thicker asparagus spears tend to be more tender. The tips of the asparagus should have a hint of purple and the stalks should be bright green. They should also be firm and not limp with closed compact tips. We don’t have much luck finding really fresh asparagus and have to get what we can, and sometimes we choose not to get any because they just look awful. It is that way with all fresh produce around here. 

olive oil – we use it because we like the taste and it has healthy fat. We don’t want to ruin the benefits of a healthy vegetable with unhealthy oil. Canola oil and avocado oil  also have healthy fats and can be used. Of course, vegetable oil and corn oil can be used but won’t be quite as good for you. 

seasoning – we use a little salt and black pepper to keep the delicious asparagus the star of the show. 

How to cut asparagus

Snap method: hold the asparagus spear near the cut end and about halfway up the stalk then gently bend the spear until it snaps. The point where it naturally breaks is generally the tough woody end. Use the snapped piece as a guide and cut the off the woody stems of the remaining spears with a knife.

Knife method: lay the asparagus spears on a cutting board and cut right above where the stalks turn from white to green. 

How to roast asparagus

1. Preheat the oven to 350°.
2. Trim the woody ends of the asparagus, see tips above. 
3. Rinse asparagus with cool water and pat some of the excess water off with a paper towel, it doesn’t have to be completely dry.
4. Place on a rimmed baking sheet or baking dish in a single layer, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
5. Bake asparagus for 18-20 minutes or until fork tender.

How to tell when asparagus is done 

Since asparagus comes in so many different sizes the easiest way to tell when asparagus is done is to pierce it with a fork, it should go through with a little resistance. Thin asparagus can bed done in as little as 6-8 minutes, medium sized spears can take 10-15 minutes, and thicker spears can take anywhere from 15-20 minutes. Other telltale signs are it will start to look slightly shriveled and your nose knows, you will notice a nutty aroma when it is getting close. 

Variations

Our most favorite way to make asparagus is this easy recipe using very simple ingredients, but we sometimes make some additions to add flavor. Here are some ideas:

• Drizzle a little bit of honey on the asparagus before you roast it.
• A splash of fresh lemon juice before or after cooking adds a burst of freshness. 
• Add Parmesan cheese for a nutty flavor.
• Seasonings such as garlic powder, onion powder, or lemon pepper seasoning.

Storage and reheating

Store leftover roasted asparagus in an airtight container in the refrigerator for about 3 days. Reheat in the microwave, oven, toaster oven or on the stove top.  

White asparagus vs green

White asparagus is grown under ground and green asparagus is grown above the soil. Also, white asparagus is usually thicker and has a milder flavor when compared to green asparagus. While white asparagus is still a good source of fiber, folate, and vitamins it is slightly lower in vitamins like A, C, and K, and antioxidants than green asparagus. 

How long does asparagus last

If stored properly asparagus can last about 7-10 days. 

How to store fresh asparagus

The best way to store asparagus is with the ends in a glass of water (like a bouquet of flowers) and the tips loosely covered with a plastic bag.