• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

roasted asparagus

May 21, 2012 by Marin Mama 7 Comments

roasted asparagusRoasting asparagus is super quick, (just takes 7 minutes, super easy and totally kid approved. Roasted asparagus is super tasty, and it’s a perfect healthy side to any spring meal.

Have you ever roasted asparagus before?  If you haven’t, you have to try it.  It’s converted my family and friends from asparagus haters to asparagus lovers!  It’s so easy to prepare.  All you do is rinse it, break off the ends with your hands, toss it in a bit of olive oil and sea salt and a bit of pepper, and let it roast for 7 minutes. How easy is that?

Here’s a great tip for keeping asparagus fresh.  Fill a tall glass container with about 2 inches of cold water. Take each asparagus stalk and cut off at least half an inch from the bottom. Put the stalks into the glass container and set it in your refrigerator.  Make sure to replace the water if you are keeping the spears for more than a few days as it will get cloudy.

roasted asparagus:

  • 1 bunch of asparagus
  • extra-virgin olive oil
  • sea salt
  • freshly ground pepper
Preheat oven to 400 degrees.  Rinse the asparagus and break off and discard the tough ends. 
Lay the asparagus spears out in a single layer on a rimmed baking sheet lined with parchment paper.  
Drizzle a bit of olive oil over the spears as well as a pinch of sea salt and some freshly ground pepper and toss to combine.
Place baking sheet in the oven on the middle or second rack from the bottom and cook for approximately 7-10 minutes, depending on how thick your asparagus spears are. Roast until lightly browned and tender when pierced with a fork.  
Make sure to toss them a bit halfway through.
I usually pull them out at exactly 7 minutes and they are perfect every time!roasted asparagus
 Asparagus is nutrient rich vegetable that pairs with just about anything.
Here are some meals we have been pairing it with below.
Paul McCartney’s refried bean tacos.taco Tuesdaysalmon with almond-lime yogurt sauceroasted red pepper and arugula whole-wheat pizza
turkey burgers with cilantro-lime mayonnaise and kale slaw
Anyway, I hope you have a chance to roast up some asparagus before the season is over.
Print Friendly, PDF & Email

if you liked this recipe...

  • roasted matchstick beets with coconut oilroasted matchstick beets with coconut oil
  • fall roasted vegetablesfall roasted vegetables
  • 5-minute roasted cauliflower5-minute roasted cauliflower
  • 5-minute roasted Brussels sprouts5-minute roasted Brussels sprouts
  • Facebook0
  • Google+0
  • Twitter
  • Pinterest0
  • Email
0

Filed Under: side dishes, Veggies Tagged With: sidedishes, veggies

Previous Post: « what I ate last week, week 2
Next Post: couscous cakes »

Reader Interactions

Comments

  1. Averie @ Averie Cooks says

    May 22, 2012 at 9:11 am

    perfect asparagus and wow, your pics are just so gorgeous and tack sharp crystal clear..love them!

    Reply
    • Pamela Baker says

      November 17, 2013 at 7:37 am

      I just came across your roasting asparagus recipe by coating with olive oil, salt and placing in oven. After I bring mine out, I squeeze fresh lemon juice over the asparagus and it’s absolutely wonderful!!! I cannot tell you how great it is prepared this way!

      Reply
  2. Inside a British Mum's Kitchen says

    May 21, 2012 at 9:30 pm

    Oh these dishes look SO good – I LOVE asparagus and have roasting is a wonderful way to serve it. Great to have specific instrutions!
    Mary x

    Reply
  3. Em (Wine and Butter) says

    May 21, 2012 at 3:36 pm

    Yuuuum!! I always just sort of lightly fry mine but I bet roasting is a million times better. Im also desperate to try braising, before the season is over!

    Reply
  4. Zoe says

    May 21, 2012 at 5:50 am

    I always cook asparagus by boiling but never roast them before. These are great tips! And will keep them in my mind if I’m roasting them 😀

    Reply

Trackbacks

  1. how to keep strawberries fresh | Marin Mama Cooks says:
    May 8, 2013 at 1:35 am

    […] How to keep asparagus fresh. […]

    Reply
  2. How To Roast Asparagus | Foodlydo says:
    November 24, 2012 at 5:22 pm

    […] I eat tons of it when it’s in season because I’m not a big fan of the frozen stuff.  This is a very simple and basic roasted asparagus recipe that I use and love it with risotto. Sadly asparagus season is almost over, so I wanted to make sure to post my family’s favorite way to enjoy it, and that is roasting it.  Roasted asparagus is so tasty and it’s a perfect healthy side to any spring meal….More at roasted asparagus | Marin Mama Cooks […]

    Reply

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! I’m a natural chef, as well as a mom who loves to cook up tasty and healthy whole foods for her family.
About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

beet, carrot, apple and ginger juice - no juicer required
roasted whole beets without foil
easy overnight steel cut oats
how to roast red peppers
easy oven baked sweet potato fries
Paul McCartney's refried bean tacos

how to make my lacinato kale salad

how to make perfect popovers

Footer

Privacy Policy

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.