Roasted Asparagus – The Cozy Cook


Roasted Asparagus is an easy side dish recipe that pairs well with lemon wedges, Parmesan, garlic, sliced almonds, and more!

A white plate with roasted asparagus on top with sliced lemons.

Roasted Asparagus

Roasted asparagus has to be one of the easiest side dish recipes you can put on your dinner table. It goes with so many things and there are a ton of ways to amp up the flavor with ingredient additions like lemon wedges, Parmesan cheese, or even crumbled bacon!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Trim the stem off the last inch or so of the asparagus and place on a baking sheet. 

Drizzle lightly with olive oil and toss to coat. Arrange in a single layer on a baking sheet.

Bake for 10-15 minutes. (Less time for a dark baking sheet and/or thinner asparagus.)

Season with salt and pepper prior to serving.

A cutting board with asparagus next to a baking sheet with asparagus before being roasted.

Pro Tips

  • Use a dark baking sheet for this recipe if possible, as they draw in more heat. The key is to roast quickly enough so that the consistency is still firm but the outside is roasted.
  • Roughly chopped bacon, lemon wedges, sliced almonds, red pepper flakes, and Parmesan make great additions as well.
  • To add garlic, use smashed whole garlic cloves as opposed to minced garlic to ensure it doesn’t burn.

How to Keep Asparagus Fresh

To keep asparagus fresh longer, place them stem-side-down in a glass of water in the fridge.

A glass of water with asparagus in it to keep it fresh.

Storage

  • Store in an airtight container and refrigerate for up to 3 days. Reheat in a 350° oven for 5-7 minutes, until heated through.

Tools For This Recipe

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What To Serve This With

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A plate topped with roasted asparagus and lemon wedges.

Roasted Asparagus is an easy side dish recipe that pairs well with lemon wedges, Parmesan, garlic, sliced almonds, and more!

  • Preheat oven to 425 degrees.

  • Rinse the asparagus and pat completely dry.

  • Line up the asparagus and trim an inch off the bottom to remove the tough/thick part.

  • Place on a baking sheet (preferably dark), and drizzle lightly with olive oil. Arrange in a single layer and leave space around each so that they can roast and not steam.

  • Bake for 10-15 minutes. (Closer to 10 for a dark baking sheet or 15 for a light one.) Thicker asparagus will take a little longer as well. You want the outside to roast but the asparagus to remain firm without becoming too flimsy.

  • Remove and season with salt and pepper. Serve with lemon wedges and/or Parmesan cheese if desired.

  • Roughly chopped bacon, lemon wedges, sliced almonds, red pepper flakes, and Parmesan make great additions as well.
  • To add garlic, use smashed whole garlic cloves as opposed to minced garlic to ensure it doesn’t burn.

Calories: 85kcal, Carbohydrates: 4g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 2mg, Potassium: 229mg, Fiber: 2g, Sugar: 2g, Vitamin A: 857IU, Vitamin C: 6mg, Calcium: 27mg, Iron: 2mg

 





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