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Roasted Asparagus
Ingredients
Directions
1
Preheat oven to 425°F.2
Cut off the woody bottom part of the asparagus spears and discard.3
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).4
Place asparagus on foil-lined baking sheet and drizzle with olive oil.5
Sprinkle with salt.6
With your hands, roll the asparagus around until they are evenly coated with oil and salt.7
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.8
They should be tender when pierced with the tip of a knife.9
The tips of the spears will get very brown but watch them to prevent burning.10
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
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Featured Reviews for This Recipe
From: Chef #534653
On May 16, 2008
So very good. So very easy. Will be making this again. Leftovers were still very tasty the next day. Thanks for posting.
From: Houseblend
On May 11, 2008
Excellent! I already love asparagus, but this was even better! Got some fresh asparagus at the farmers market yesterday so was looking forward to making it. Simply sprayed the spears with some Pam, then sprinkled with some Mrs Dash and a bit of salt.....so yummy and I loved how the tips got a bit crispy. My new favorite way to make asparagus! Thanks for posting!
From: Geema
On Jan 29, 2003
Asparagus takes on a whole new significance when you roast it like this. I put the asparagus in a zip bag with the oil and salt and shake, shake, shake, then turn it out onto the baking sheet. This helps it get covered with the oil and not my fingers! I baked it for around 7 minutes for averaged sized stalks and found it to be just perfect. I've passed this recipe on to many friends and family and it's now the only way I eat asparagus. Good for you Taylortwo!
From: MEAN CHEF
On May 16, 2003
I love asparagus cooked this way. It is the only way I make it. I find it easier to put the asparagus in a bowl to toss with the oil and then lay out on a sheetpan. Sometime I sprinkle with parmesan as soon as the come out of the oven.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (119g) Recipe makes 4 servings |
||
| Calories 69 | ||
| Calories from Fat 47 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 234mg | 9% | |
| Potassium 254mg | 7% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 1.5g | ||
| Protein 2.7g | 5% | |
| Vitamin A 1141mcg | 22% | |
| Vitamin B6 0.1mg | 4% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 8mg | 14% | |
| Vitamin E 1mcg | 3% | |
| Calcium 26mg | 2% | |
| Iron 1mg | 5% | |
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