Roasted asparagus is one of my favorite vegetables to make because of how quick and brainless it is. I mean, who doesn’t like a perfectly seasoned side dish in 10 minutes? I serve this roasted asparagus with a variety of main courses and sometimes even toss it into more robust salads. Let me show you how easy it is to make:
Step 1: Cut and Store Asparagus Properly
I only grocery shop once a week so I don’t always cook asparagus the day I buy it. To keep it fresh as long as possible I cut off about an inch at the end. Cut above the rubberband so that you can easily grab the ends and toss them.
Then fill a mason jar or small container with about 2 inches of water and set the asparagus inside. Keep it in the fridge for up to 4-5 days.
Step 2: Season and Bake
Preheat the oven to 400 degrees and pull out your asparagus. Lay it out on a cookie sheet lined with foil (for easy clean-up) and drizzle olive oil over the top. Roll the asparagus side to side to spread around the olive oil. Sprinkle on kosher salt and freshly ground pepper. Pop it in the oven for 10 minutes and VOILA! You’re done!
Step 3: Serve
Let the asparagus cool for a minute or two and then serve it alongside your favorite main course. Sometimes I serve it with Crockpot Baby-Back Ribs or Grilled Steak. But if I want to go on the lighter side I pair it with Dijon Salmon or Apricot Sage Chicken. Roasted asparagus goes with nearly anything; it is even delicious chopped up inside pasta and rice dishes or tossed in salads. What do you think you’ll serve it with? Happy Cooking ya’ll!
- 1 bunch asparagus, washed and ends removed
- ¼ cup olive oil (more if desired)
- Kosher salt and ground pepper to taste
- Lay asparagus flat on a lined cookie sheet.
- Drizzle olive oil over the asparagus. Roll side to side to coat.
- Sprinkle desired amount of salt and pepper on top.
- Bake at 400 degrees for 10 minutes.