1/14 Photos of Roasted Asparagus
I got this recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin. I LOVE asparagus and am always on the lookout for new ways to make it. This is such an easy and elegant way to serve it. The asparagus gets a slightly nutty flavor after roasting, which makes it even more yummy.
My Private Note
Units: US | Metric
- 1Preheat oven to 425°F.
- 2Cut off the woody bottom part of the asparagus spears and discard.
- 3With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
- 4Place asparagus on foil-lined baking sheet and drizzle with olive oil.
- 5Sprinkle with salt.
- 6With your hands, roll the asparagus around until they are evenly coated with oil and salt.
- 7Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
- 8They should be tender when pierced with the tip of a knife.
- 9The tips of the spears will get very brown but watch them to prevent burning.
- 10They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
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Nutritional Facts for Roasted Asparagus
Serving Size: 1 (119 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 69.7
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 306.6 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 2.2 g
- Sugars 1.4 g
- Protein 2.7 g