Our roasted asparagus recipe is juicy, savory and so flavorful you are sure to see your family reaching for seconds! Roasting asparagus brings out this vegetable’s inherent sweetness.
We love this roasted asparagus recipe because it is made with thick asparagus spears, olive oil, salt, pepper, and a few sliced almonds. This classic holiday side dish is sure to bring the family together whenever it is served.
This easy recipe for oven roasted asparagus makes it the perfect Springtime side dish since it is so readily available. Pair this amazingly easy and delicious side with grilled fish, chicken, beef or lamb for a mouthwatering combination!
Asparagus is a vegetable you will find to be available all year round but April is going to be the best month to find this nutritious vegetable.
When looking for the best asparagus at the store remember that size isn’t an indicator of quality or flavor, instead look for the bright green or violet tinged spears with firm stems. Make sure the tips are closed and compact. When the bunch is squeezed, it should squeak.
How to cook asparagus?
Heat your oven to 400 degrees, and dress your asparagus spears lightly with olive oil and season with salt and pepper. Spread them out evenly on a baking sheet or in a roasting pan in one layer and roast until lightly browned and sizzling, and just firm-tender. Remove from oven and serve immediately.
How to roast asparagus?
Preheat an oven to 400. Place the asparagus on a cooking sheet, and drizzle with the olive oil before seasoning generously with salt and pepper.
Bake in the preheated oven until just tender or tips look brown and roasted, 12 to 15 minutes depending on the thickness of spears. Enjoy!
- 1 bunch thin asparagus spears trimmed
- 1 tbsp olive oil
- 1 1/2 tbsp chopped almonds
- 1 tsp sea salt
- 1/2 teaspoon ground black pepper
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 48Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 596mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g