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Oven Roasted Asparagus Recipe
Quick and Easy Oven Broiled Asparagus
Roasted asparagus conjures up images of waiting for the grill to heat up so you can struggle with asparagus spears attempting to fall through the grate. If it's too hot, too cold, or you just don't own a grill, roasted asparagus may seem like an impossible dish.
Luckily, you can actually cook roasted asparagus in your oven in under 10 minutes. Quick, easy, and delicious, this oven roasted asparagus recipe also includes tips to virtually eliminate cleanup. For a tasty, grill-free meal, consider pairing this asparagus with my delicious pan-cooked, restaurant-style burgers to enjoy the feeling of a summer cookout all year long.
- Prep time: 10 min
- Cook time: 10 min
- Ready in: 20 min
- Yields: Serves 3-4 people per pound of uncooked asparagus
- 1-2 lbs asparagus
- 1 tablespoon olive oil
- black pepper, to taste
- Pinch sea salt
- 1/2-1 teaspoon brown sugar
Spice up your Roasted Asparagus!
Roasted asparagus is a virtual blank slate for delicious flavors. Toppings, like cheese, bacon, or sauces, go well with roasted asparagus. Mixing a bit of minced garlic in with the olive oil adds some nice flavor, too. Or, you can add some kick with a few red pepper flakes!
A high-quality, heavy duty baking tray is a kitchen essential. A good baking tray should hold up to repeated use, heat evenly across its surface, and clean easily. If you've never owned a really nice baking tray, find an excuse to treat yourself! It's well worth the investment.
Oven Roasted Asparagus Recipe
- Prepare and preheat your oven by moving a rack to the top or next to the top position. If your oven is small, like mine, you may want to choose the next to the top position. If your oven is full-sized, go with the topmost position. After the rack is in place, turn on your broiler and let it preheat. If you have a high and low broiler setting, I recommend starting with the low setting and increasing the heat, if necessary. Then, line a rimmed baking tray with aluminum foil.
- After prepping your equipment, you need top prep your asparagus. Wash the spears and let them drain in a colander. When cooking asparagus, it is critical to snap off the bottom tough, woody portion. This is very easy to do. Simply grasp the asparagus spear with both hands and bend it, as shown below. It will naturally snap above the tough part of the stalk. Place the prepped asparagus spears on a plate. Just scroll down a little for pictures if you need help with the prep process.
- Combine the olive oil, pepper, salt, and sugar in a bowl. Adding a scant teaspoon, or slightly less, of sugar does not make it taste overly sweat, but it allows asparagus to caramelize a little.
- Toss the asparagus spears in the olive oil mixture, coating them as thoroughly as possible.
- Place the asparagus in a single layer in the foil-lined dish.
- Place the baking dish on the top rack of the preheated oven.
- Check on the asparagus in 4-5 minutes. Move the asparagus around so it can roast evenly. You can either use a spatula or shake the pan to move the spears. I like to shake it and then use the spatula to spread the asparagus back into a single layer.
- In an additional 4-5 minutes, check on the asparagus again. If it is mostly browned, it's ready! If it isn't sufficiently browned, put it back in the oven, but check on it again in another minute or so.
- Plate and serve!
- To clean up, simply remove the aluminum foil and throw it away. Your baking tray should be as clean as it was before going in the oven.
Oven Broiled Asparagus, Step by StepClick thumbnail to view full-size
Make Asparagus Exciting and Delicious
There you have it - roasted asparagus in 10-20 minutes with virtually no clean up.
As mentioned above, asparagus has a versatile taste that goes well with many different flavors. I love to add minced garlic to the olive oil and top the asparagus with Parmesan cheese. Oven roasted asparagus is the perfect weeknight vegetable side item if you're sick of plain salad but don't have a lot of time to cook dinner.
Have any topping, additional ingredient, or sauce suggestions? I'd love to hear them!