Oven roasting is my favorite way to cook asparagus, it results in slightly crisp and completely tender spears that are neither mushy or soft. I made this asparagus for breakfast this past weekend and served it with some roasted sweet potatoes and fried eggs. I’d planned to have a few spears left for a pasta later that night, but my husband and I polished off this tray with very little help from the kids. (Silly children, they each ate a spear and called it good. They don’t know what they are missing!)
I’ve shared a great many recipes professing my love of roasted vegetables. You can roast almost any vegetable you like and the flavors will be enhanced by the time spent in the oven. Here are a few more of our favorites, if you are looking for more ideas: Garlic and Paprika Roasted Cauliflower, Sriracha Honey Roasted Green Beans, Broiled Chili Lime Corn on the Cob, Roasted Romanesco, Sriracha Honey Roasted Broccoli, Roasted Broccoli with Pecorino Romano, Buttered Garlic Panko Broccoli, Roasted Bell Peppers, Broccoli and Squash
- 1 lb fresh asparagus spears
- 1-2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- Preheat the oven to 400 degrees. Line a baking sheet or pan with foil. Trim the ends off the asparagus and place on the foil. Drizzle with oil and rub gently with your hands to coat. Sprinkle with salt and pepper and toss gently to coat. Roast for 8-10 minutes, until the asparagus is still crisp on the outside, but soft when you stab it with a fork. Enjoy!
Thicker asparagus spears work best for oven roasting. save the thinner ones for sautéing and steaming.
~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~