This classic oven-roasted asparagus recipe is a side fit for nearly any meal.
Want to know the best part?
It takes little to no effort.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Simply trim the ends of the asparagus, season, and pop the crispy green veggie in the oven.
Just like that, you’ll have a go-to side dish for your holiday celebration or weeknight supper.
Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Roast asparagus:
Bake at 350F for 10 minutes or to desired degree of tenderness.
Transfer asparagus to a serving dish; sprinkle with almonds.
Temp Tip
For a more roasted texture, roast the asparagus at 400F for 8 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Trimming Tip
It’s not always necessary to trim asparagus.
How To Store and Reheat Leftover Roasted Asparagus
Put leftover asparagus in an airtight container.
Store in the fridge for two to three days.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Leftover roasted asparagus won’t be as crisp and snappy as freshly-roasted asparagus.
Asparagus is best (and cheapest) when in season.
It’s aspringvegetable and ready to harvest from February through June with peak months in April and May.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Frequently Asked Questions
No need to soak asparagus before roasting!
Give them a good rinse to get rid of any dirt.
Then trim and roast.
It’s that easy.
No, unless you’re working with very old or tough asparagus.
It’s an old-school technique for removing the fibrous outer layer of the spears.
If you do peel your asparagus, note that it will cook faster.
Mushy asparagus means you’re overcooking it.
