Roasted Asparagus

Today I’m walking you through the best way to make roasted asparagus so it’s perfect every time! You just need asparagus, oil, and seasonings.

While I love to make grilled asparagus in the summer, roasting it in the fall and colder months is the way to go!

 

Why this recipe works

Asparagus are great because they’re friends with everyone on the dinner table. They go great with romesco sauce but also with sushi bowls.

But sometimes you just want plain and simple, down to Earth asparagus, which is why today I’m showing you how to make roasted asparagus with just a few simple ingredients! It makes such a delicious and easy side dish for those busy weeknights when you need to get a vegetable on the table.

RELATED: you might also like this recipe – Air Fryer Asparagus

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ASPARAGUS – You’ll need one bunch of asparagus for this recipe. Look for a bunch that is vibrant in color, firm and relatively the same size for even roasting.

SEASONINGS – We kept it simple with just salt and pepper. Feel free to switch it up and use whatever seasonings you like!

How to Make Roasted Asparagus

1. Preheat oven to 425 degrees F. Rinse asparagus. Snap off woody bottom piece, about 1 inch or so.
2. Pat dry and spread onto a parchment-lined baking sheet.
3. Drizzle with olive, rubbing to evenly coat the asparagus. Sprinkle with salt and pepper.
4. Optionally add lemon zest, garlic, and/or parmesan at this point.
5. Roast for 10 to 15 minutes, or until stalks are tender and tips have just begun to brown. Optionally add more lemon zest and/or balsamic vinegar after roasting. Serve warm.

Serve it with Smoky Romesco Sauce

Serving roasted Asparagus with Smoky Romesco Sauce is so colorful and flavorful and seriously packed with nutrition. This delicious side dish is covered in delicious and healthy Smoky Romesco Sauce, cherry tomatoes, and crunchy chopped almonds. You can get the romesco sauce recipe (optional of course) in the recipe card below.

More Side Dish Recipes

• Slow Cooker Balsamic Carrots
• Roasted Broccoli
• Air Fryer Bacon Wrapped Carrots
• Air Fryer Carrots
• Baked Sweet Potato Fries
• Glazed Carrots

Roasted Asparagus

With just a handful of ingredients and a hot oven, you can transform this humble green veggie into flavorful, crisp spears with optional romesco sauce on the side.

5 from 3 votes

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Course: Sides

Cuisine: American

Servings: 4 servings

20 minutes mins

Calories: 84

Author: Amanda Davis

Ingredients

• ▢ 1 lb asparagus 1 bunch
• ▢ 2 Tablespoons olive oil
• ▢ Pinch of salt and pepper
• ▢ Optional add-ons: lemon zest, garlic, parmesan, balsamic vinegar

Optional Romesco Sauce

• ▢ 1 ½ cups cherry tomatoes
• ▢ 1 roasted red bell pepper
• ▢ 3 Tablespoons olive oil
• ▢ 3 Tablespoons almond butter
• ▢ 1 clove garlic
• ▢ 2 teaspoons lemon juice
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon salt
• ▢ ¼ cup chopped almonds

Things You’ll Need

• ▢
  Baking sheets
• ▢
  Silicone baking mat

Before You Begin

Nutritional information does not include the Romesco Sauce.

Instructions

• Preheat oven to 425 degrees F. Rinse asparagus. Snap off woody bottom piece, about 1 inch or so.
  1 lb asparagus
• Pat dry and spread onto a parchment-lined baking sheet.
• Drizzle with olive, rubbing to evenly coat the asparagus. Sprinkle with salt and pepper.

  EXPERT TIP – If you are making the romesco sauce as well, add the cherry tomatoes to the baking sheet with the asparagus.
  2 Tablespoons olive oil, Pinch of salt and pepper
• Optionally add lemon zest, garlic, and/or parmesan at this point.
  Optional add-ons: lemon zest, garlic, parmesan, balsamic vinegar
• Roast for 10 to 15 minutes, or until stalks are tender and tips have just begun to brown. Optionally add more lemon zest and/or balsamic vinegar after roasting. Serve warm.

Making the optional Romesco Sauce

• Add 1 cup of the cherry tomatoes you just cooked into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth and creamy.
  1 roasted red bell pepper, 3 Tablespoons olive oil, 3 Tablespoons almond butter, 1 clove garlic, 2 teaspoons lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt
• To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.
  1/4 cup chopped almonds

Nutrition

Serving: 1serving | Calories: 84cal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 6.4mg | Calcium: 27mg | Iron: 2.4mg

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This post was originally published here on February 18, 2019.