Roasting 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.
- 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!
Asparagus is nutrient rich vegetable that pairs with just about anything.
Here are some meals we have been pairing it with below.
Anyway, I hope you have a chance to roast up some asparagus before the season is over.