Roasted asparagus is one of the easiest, most foolproof recipes.
Simply chop the woody ends off washed asparagus spears (about the bottom two inches), spread them on a baking sheet, add a little oil and seasoning, and pop them in the oven.
Shake the pan once in a while so they don’t brown on one side, and take them out when they are cooked to your liking.
That’s it — you’re done.
This simple roasted asparagus recipe is a wonderful side dish with just about any meal, even this poached eggs breakfast!
Give it a flavor boost by adding chopped garlic before baking, or dress it up just before serving with chopped fresh herbs, a squeeze of lemon juice, a drizzle of balsamic vinegar, or some freshly grated Parmesan cheese.
Pro tip: When choosing asparagus, select young asparagus with thin, tender stalks.
Thick asparagus tends to have woody texture, but if that’s all you can find, consider peeling it with a vegetable peeler.
This easy roasted asparagus recipe is a great side to any meal.
- 2 lbs. fresh asparagus ends trimmed
- 1 Tbsp. olive oil
- 1/4 tsp. sea salt or Himalayan salt
- 1/4 tsp. ground black pepper
Preheat oven to 400° F.
Place asparagus on large baking sheet in a single layer. Drizzle with oil. Season with salt and pepper.
Bake, shaking pan occasionally, for 22 to 25 minutes, or until tender-crisp.
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A great veggie for lunch or dinner.
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