This roasted asparagus is easy and quick and made by tossing asparagus with oil and salt in a pan and briefly roasting in the oven. A healthy side dish that turns out perfectly every time.
Adapted from Eva Longoria | Eva’s Kitchen | Clarkson Potter, 2011
Know when you steam asparagus a little too long and the spears end up mushy and slimy? Actually, we don’t know what that’s like. At least, not since we started using this roasted asparagus recipe. The foolproof technique and perfect timing intensifies, rather than dilutes, that inimitable grassy asparagus taste and leaves the texture of the stalks about as far from slimy as imaginable. Oh, and if you’re thinking an actual recipe for roast asparagus isn’t really necessary and that you’re too accomplished a home cook to need to be told how to do something so basic, think again. This reliable recipe may convince you otherwise by turning out perfect asparagus, time after time.–Renee Schettler
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Roasted Asparagus
Ingredients
- 2 bunches (2 lbs) asparagus ends trimmed*
- 1 tablespoon olive oil
- Kosher salt to taste
Directions
- Position an oven rack about 6 inches from the broiler and preheat the oven to 350°F (176°C).
- Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the oil and turn the spears to coat them evenly. Sprinkle the single layer of asparagus with a pinch or two of salt.
- Roast until the spears are tender when pierced with the tip of a sharp knife, 8 to 10 minutes for medium spears. (If you're roasting skinny spring asparagus whose spears are no wider in diameter than a pencil, best to check the spears after about 4 minutes. If you're stuck with whoppingly thick spears, let 'em go for at least 12 minutes, maybe more.)
- Leave the asparagus in the oven and turn the broiler to high. Broil until the asparagus is lightly browned in spots, 3 to 4 minutes. Watch it carefully so the asparagus doesn’t burn. Serve immediately.
Notes
*What is the best way to trim asparagus?
There is the tried and true method for those slender spears—the bend and snap. If this is the way that you choose to go, we’re not going to argue. Look, some of us still do that and feel great about it so we’re not going to throw any shade your way. However…have you ever thought that maybe that way is a little inefficient? If you take a look at your stalks, you can see where the rough part starts (where the stem starts to fade to white) and just chop that off, all at once. The bend and snap takes longer and you might find that you’re wasting some of the spring deliciousness you’ve been waiting for.Show Nutrition
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Recipe Testers’ Reviews
I was pretty skeptical when I saw this recipe, as roasting asparagus is a pretty straightforward activity. But boy, was I impressed. Just by skipping that one little step at the end–the part where the tender asparagus gets just a short blast of extra heat from the broiler–I was missing out on the best possible flavor.
This recipe really couldn’t be easier and the results were delicious. I trimmed my asparagus by bending the spear until the tough, woody part broke off, and then roasted it. In spite of the fact that my spears were pretty thick, they were perfectly knife-tender in 10 minutes. It took about 4 minutes under the broiler until I saw some of the browning the recipe instructed me to watch for. This is the part that makes all the difference. The quick broil renders the heads of the asparagus crisp and slightly caramelized, while the rest of the spear retains its fresh green flavor.
It’s a great combination and better yet with a spritz of fresh lemon juice. I’ve found my new roasting method. Yum.
I’ve never understood an unbridled love for asparagus…until I roasted it. Asparagus has never tasted so good. This recipe is so simple but absolutely wonderful. I’ve found myself having this as a midnight snack…Mmmm mmmm.
I’ve been roasting asparagus for as long as I can remember, but I never thought about giving it a turn under the broiler. Loved the almost crisp, flavorful spots it produced, similar to grilling. Will be using this method again.
The really wonderful thing about this roasted asparagus isn’t just how simple it is, although that’s certainly a bonus, but also that the natural sweetness of the asparagus comes shining through. We eat asparagus as a vegetable side often when it’s in season, and I’m sure this recipe will be used frequently.
This is a good basic recipe that everyone should have in their repertoire, a nice quiet co-star on your dinner table. For a beginning cook, it’s a foolproof way to make perfectly roasted asparagus.
This is a really great way of roasting asparagus. Giving it a quick char in the broiler adds so much flavor.
The timing was perfect, although of course, it depends on the size of the asparagus. I used medium spears, roasted them for 8 minutes, and then quickly broiled them, and they were delicious. A simple and easy way to make a healthy, last-minute side dish.
This is a perfect way to cook roasted asparagus when you want a healthy and fast recipe.
I found that 8 minutes was the ideal time to cook medium thick (1/4-inch-thick) asparagus. There was still a very light crunch. If you’re using baby, pencil-thin asparagus (which actually is even narrower than a number-two yellow pencil!), you may want to test at 6 or 7 minutes. The asparagus is also good served at room temperature for a summer evening meal or snack.
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This is simple and easy to make, and is a great side dish with any meal. I make this all the time. You can add a little Parmesan to change it up, too.
Agreed, Amy!
I love this sure-fire recipe for making perfectly roasted asparagus. No fuss, few ingredients, and great results. I love how the recipe guides you with time ranges depending on the thickness of the spears.
Johnisha, excellent! I’m thrilled you enjoy the recipe. It’s one of my favorites, too.
Locally grown vs grocery store is the only improvement to this recipe that I can think of.
It is perfection!
That adjustment definitely works for us, Penny! So glad you love this technique as much as we do! And it’s always a pleasure to hear from you.
Throw in the saute pan and finish with some anchovies, garlic, lemon juice and olive oil, sprinkle with Parmigiano Reggiano. good hot or room temperature.
Lovely additions, Linda, thanks!
I love roasted asparagus and make it often. I usually sprinkle it with some garlic too.
I am with you RisaG, I make roasted asparagus quite often as well and will sprinkle with a variety of things such as fresh herbs and always love to add a little grated Parmesan at the end.