Oven Roasted Asparagus

"Oven roasting enhances the natural aroma of asparagus in the simple, but elegant side dish. Pair Roasted Asparagus with the finest steak or humble poultry to make any meal seem special without fat and extra calories."
photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
Ready In:




  • Preheat oven to 350°.
  • Wash asparagus spears and cut off the tough ends.
  • Lay the spears on paper towels to soak up excess water.
  • Gently spray a large flat baking pan with olive oil flavored cooking spray. (I use a 9"X13" in metal or glass pan).
  • Lay the asparagus spears in the pan. Preferably all laying flat on the bottom of the pan.
  • Generously spray the spears with cooking spray, any flavor--olive oil is good as well as butter flavored spray.
  • Place the pan in the oven on a rack above center, but not on the top rack.
  • Bake for 25 minutes or until roasted and slightly brown.
  • If baked for 25 minutes and the spears are not as brown as desired, broil for two or three minutes.
  • Remove from oven, sprinkle with coarse ground salt and serve immediately.

Questions & Replies

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  1. What's not to love with this recipe?! Simple is often best. I cut back the roasting time to about 12 minutes as I like my asparagus kinda crunchy. This was simple, and ohhhh so good. Thanks I<3 Cookbooks for a nice winner. Made for PAC Spring 2010.
  2. Very good with olive oil. I as well like mine more crunchy, so did 15 minutes at 350.


I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars! But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things. In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter. Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking. <img src="http://i26.photobucket.com/albums/c105/jewelies/picCdyPjI-1.jpg">
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