When it comes to side dish recipes, I am absolutely certain that this roasted asparagus recipe rises up to be the best! It requires minimal effort to make, calls for only a few ingredients that you probably already have, and serves a side dish that bursts with wonderful and distinctive flavors.
The reason why my whole family loves roasted asparagus so much is that it goes perfectly with so many different dishes: poultry, pork, to fish, steak, and more. Every time I make it for my household, I literally watch it disappear within about 5-10 minutes after it is served on the table!
On top of that, roasted asparagus is one of the few healthy vegetable dishes that children actually enjoy eating. The kids in my family would never say no to its crunchiness. For that reason, they always ask for roasted asparagus whenever I make them some chicken dishes. To be honest, I find it an incredibly easy way to sneak, I mean, to incorporate more vegetables into their daily diets.
So without further ado, we’ve got some fresh asparagus to roast!
How do you make roasted asparagus?
First, let’s take care of the star of the show. We should always look for fresh and firm spears that are not blemished, mottled or wilting.
Depending on your personal taste, you can choose thick or thin asparagus. Thin spears are more tender and sweet, while thick ones have stronger asparagus flavor and a meatier texture. I always look for medium-sized stems.
Today’s recipe calls for a bunch of asparagus (about 1 lb), serving 4 people.
Next is the prep step. Unwanted dust and sand may lurk in the asparagus tips so we should give them a good wash, then snap off the woody bottoms. If you are unsure how much of the end to get rid of, hold the base end, gently bend the stem and it will tell you where it wants to snap.
Now we have lovely prepared asparagus!
Place them on a baking sheet and toss well with 4 ½ teaspoon olive oil, 1 ½ teaspoon balsamic vinegar, ¼ teaspoon pepper and ½ teaspoon garlic salt. Make sure the asparagus is completely coated. Then, spread them out into an even layer.
Finally, preheat the oven to 425 degrees F and bake the asparagus for 12-15 minutes, determined by their thickness. Don’t overcook because we want the spears to stay crisp-tender.
That’s it! Let’s bring the perfectly roasted asparagus to the table and let our crowd pleaser do the job itself!
Is roasted asparagus a finger food?
Have you ever looked at a plate of roasted asparagus and asked yourself this question: “Should I use my knife and fork or just grab it with my hand?”
You are not alone, my dear, because I was confused and wondered the same question the first time I saw these long, skinny, green spears.
Well, some foods are meant to be eaten with your fingers; and asparagus is on the list. As long as it is crisp and not covered in sauce or prepared in a way that makes it mushy, it’s totally acceptable to pick up an asparagus and eat it with your fingers.
However; if you you are going out for a formal meal in a somewhat fancy restaurant, having a conversation with a customer or your boss; then it’s best to follow the old, proper method. Certainly most cooks will cut off the hard part of the spears before serving so that you can easily use the knife and fork to cut the asparagus into bite-size pieces.
Roasted Asparagus Recipe
- 1 bunch fresh asparagus (about 1 lb), trimmed
- 4 ½ tsp olive oil
- 1 ½ tsp balsamic vinegar
- ¼ tsp pepper
- ½ tsp garlic salt
- Preheat oven to 425 degrees F.
- Wash and trim the hard ends off asparagus.
- Line a rimmed baking sheet with parchment paper and set aside.
- Place asparagus on baking sheet. Add olive oil, balsamic vinegar, salt and pepper. Toss well to coat. Spread out into an even layer.
- Depending on the thickness, roast for 12-15 minutes until asparagus is crisp-tender.
- Serve hot or warm.