ExSPEARience the Best Roasted Asparagus you have ever had—all thanks to this simple recipe that takes you through each step, from the olive-oil drizzle to the roasted removal.
I think of asparagus a lot like I do brussels sprouts—my opinion of them was shaped when I was young. Back then I found them bitter and not the least bit appetizing.
That changed when I grew up and my palate developed. It was also as an adult that I learned that asparagus (and brussels sprouts, for that matter) can taste great, you just need to know how to cook it. While it’s not a complicated procedure, many at-home cooks don’t have a lot of experience with asparagus and perhaps fear what they don’t know. Well, I’m here to change that.
With this recipe, you’ll learn the simple steps that will end with a lovely, classy side dish for any entree. All you really need is the asparagus (tips below on how to buy it) and olive oil. The salt and pepper can be added for taste. If you haven’t had asparagus since you were turned off of it as a kid, then I’m excited for you to try it and happy to be a part of your reacquaintance—your reluctance to cook asparagus will virtually disaSPEAR!
What should I look for when buying asparagus?
Cooking a good meal starts way before you even enter the kitchen. It starts at the grocery store. When purchasing asparagus, you’ll want to watch out for a number of things. First, it should look a healthy, vibrant green color. The spears should be firm, straight, and not flimsy, with tight, compact tips. You’ll know they’re fresh if you try to break the bottoms, where the woody bit meets the tender part, and they snap easily and cleanly. As for thickness, thin ones take less time to cook but may lack the robust flavor of the thicker variety, so choose whichever you prefer. Last, give them a smell. They should have a mild, earthy scent. If you notice a pungent odor, put them back.
Ingredients
- 1 bunch asparagus, ends trimmed
- 4 tbsp olive oil
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Instructions
Prep Time: 5 minutes
Cook Time: 10 minutes
Yields: 4 servings
Step 1: Preheat the oven to 425°F.
Step 2: Wash the asparagus and trim off the tough ends, about an inch from the bottom.
Step 3: Arrange the asparagus in a single layer on a rimmed baking sheet.
Step 4: Drizzle the asparagus with olive oil and season with kosher salt and freshly ground black pepper.
Step 5: Roast in the preheated oven for about 10 minutes, or until the asparagus is tender and slightly browned.
FAQs & Tips
It’s important you wait until the asparagus has fully cooled before storing it. Otherwise, you’ll end up with mushy veggies. Once cool, the spears can go in an airtight container. They’ll keep for up to three days in the fridge or three months in the freezer. (You may want to flash-freeze them by laying them out on a baking sheet then putting the whole thing in the freezer for an hour to avoid them all freezing together.) Reheat them in a skillet or your air fryer so they have the best chance of maintaining their crispiness.
The biggest culprit is overcooking it, especially if you chose thin asparagus, which takes next to no time to cook. Take them out a minute or so early and let them chill out at room temperature. Also, be sure to dry out your asparagus as much as possible; you want to roast them, not steam them. Lay them out in a single layer in your baking sheet; again, you run the risk of steaming them if you don’t give the heat a chance to access the spears from all angles. And don’t cover your asparagus during the cooking process. The aluminum foil cover will trap in moisture and turn your oven into a steam room.
No. I mean, I guess it depends on how you define “edible”. Can you physically put it in your mouth? Sure. Do I recommend it? Nope. It’s woody and fibrous and would require hours of chewing to break it down and swallowable. To remove it, hold the spear by both ends and bend gently; the point where it naturally bends is where you should cut. Don’t be so quick to throw out the woody ends, though; you can use them in broths and stocks for flavor.
Serving Suggestions
Roasted asparagus can be topped with a range of ingredients. Parmesan cheese is perhaps the most popular addition, though tossing the spears with minced garlic is also regularly practiced. Crumbled bacon bits take your asparagus to the next level, provided you can eat meat. Other options include lemon juice/zest, balsamic glaze, toasted almonds, pine nuts, or walnuts, or red pepper flakes for a bit of heat.
Roasted Asparagus
Ingredients
- 1 bunch asparagus ends trimmed
- 4 tbsp olive oil
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F.
- Wash the asparagus and trim off the tough ends, about an inch from the bottom.
- Arrange the asparagus in a single layer on a rimmed baking sheet.
- Drizzle the asparagus with olive oil and season with kosher salt and freshly ground black pepper.
- Roast in the preheated oven for about 10 minutes, or until the asparagus is tender and slightly browned.
