Easy Gourmet Oven Roasted Asparagus Recipe

Gourmet Asparagus Recipe

  • Fresh asparagus spears with the bottoms removed
  • Truffle salt or seasoned salt
  • Premium olive oil

Set the oven to 375 and bake for 12 to 15 minutes or until done.

Oven roasted asparagus instructions

There is just about nothing easier to cook than roasted asparagus with a little olive oil and salt. Here are the steps to my super simple gourmet asparagus recipe.

1. Start with fresh asparagus. It's always a good idea to wash fresh vegetables, so run the asparagus under cool water to clean. It's not uncommon for bits of grit to get on asparagus, so take your time cleaning it.

2. Cut about one to two inches from the bottom of the asparagus spears. The bottoms are tough and chewy and don't taste good. Then throw the bottoms out. You may find trimmed asparagus in the grocery store. It's a bit more expensive, but a fine way to go, although I usually select an untrimmed bunch.

Oven Roasted Asparagus Step by Step

3. To prepare the asparagus to roast, set your over at 375 degrees and preheat it. Most ovens take a few minutes to heat up, and timing with asparagus is critical when you're serving with a large meal. I love to eat asparagus with bbq beef ribs or bbq pork. When I pull the meat off the girl, I let the meat rest while the asparagus cooks. As soon as the asparagus is done, it's time to eat. It's really important to serve the asparagus when it comes out of the oven.

4. Place the asparagus spears on a baking sheet, preferably one with a lip. Asparagus spears will roll a round if you don't hold the baking sheet flat, that why the lip is really handy to keep the asparagus on the sheet.

5. Seasoning asparagus is very easy. Take some olive oil and drizzle over the top. The olive oil is really just for taste and prevents the asparagus from burning a bit. Although, asparagus has quite a bit of moisture in it. Next, lightly sprinkle with truffle salt. Truffle salt is what is going to give it the gourmet flavor.

6. Cooking asparagus to the right doneness level is the most challenging part to cooking asparagus. Cook it too little and it's too hard. Cook it too much and it's stringy dried out mess. Asparagus should be cooked through, but a little firm to be cooked perfectly. I typically cook it for 15 minutes in a well heated oven in the middle rack. Then I take a bite of one to see if it needs more cooking. If you taste it, be careful since it will most likely be very hot.

Now that the asparagus is done cooking, it's time to eat. I always say, the vegetables should be the last thing ready when preparing a dinner. It's critical that they are served hot.

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Comments 14 comments

Psalmist4M profile image

Psalmist4M 5 years ago from the Shelter of His Wings

I enjoy well prepared Asparagus and never tried to prepare it because I was not sure how to do them properly. You make it sound simple and delicious.


KoffeeKlatch Gals profile image

KoffeeKlatch Gals 5 years ago from Sunny Florida

Your recipe sounds so delicious and so eay. Thanks for sharing.


CarolineChicago profile image

CarolineChicago 5 years ago from Chicago, IL

Very clear and concise instructions. Good job!


sheila b. profile image

sheila b. 5 years ago

This sounds great, I'll make some this weekend. Never thought to roast it, but I think this will become my favorite way to prepare it.


agusfanani profile image

agusfanani 5 years ago from Indonesia

practical to prepare and encouraging us to like cooking.


Sun-Girl profile image

Sun-Girl 5 years ago from Nigeria

Wowooooooooooo, though i have not had the opportunity of eating the type of food you listed in here but i feel am already in love with your recipe.Nice hub.thanks and will give it atrial.


cookingdiva 5 years ago

I like grilling Asparagus or making them into soup! Loved this simple vegetable. I was able to get purple asparagus once from farmer market, have you tried it?


Hello, hello, profile image

Hello, hello, 5 years ago from London, UK

Never tried that way to cook asparagus. Must try.


ccdursina profile image

ccdursina 5 years ago from Spring Green WI

Thank you for the beautiful picture, useful post!


DzyMsLizzy profile image

DzyMsLizzy 5 years ago from Oakley, CA

Sounds delicious! I love asparagus, but usually just cook it in a skillet with a little water, watching it like a hawk.

I've never heard of "truffle salt."

Here's an added tip: asparagus will naturally bend and snap off right at the junction of the tough end and the rest, so rather than play a guessing game in chopping off the ends with a knife, simply pick up each stalk, grasp the tip end firmly in one hand, holding it near the middle, and the stem end in the other. Bend both ends downward; the stalk will snap off cleanly right where the tough part begins. Voila! No accidental tough ends or waste.


Paul Edmondson profile image

Paul Edmondson 5 years ago from Burlingame, CA Author

@DzyMsLizzy that's a great tip on how to break off the tough part.


SUSIE DUZY profile image

SUSIE DUZY 5 years ago from Delray Beach, Florida

I will definitely try this recipe.


juliannekristine profile image

juliannekristine 5 years ago from Philippines

FOod, glorious food!


steveamy profile image

steveamy 4 years ago from Florida

My version == 500 degree oven 12 minutes give or take depending on the thickness of the asparagus stalks...

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