Roasted Asparagus

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Roasted Asparagus - Andrea Meyers

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Often the best foods are simply prepared with minimal fuss and ingredients, and that is the case with roasted vegetables. With just some extra-virgin olive oil, kosher salt, and maybe some herbs, you can have a delicious and pretty side dish to serve for a weeknight meal or for special weekend dinners. I love roasted asparagus in the springtime. The spears are long and colorful, and they make a simple yet elegant presentation with any meal.

Asparagus can make a fun vegetable for kids. I cut up some spears for my toddler during Sunday dinner, and after he devoured the bites he reached over and grabbed a whole spear off my plate and began chewing on it with great gusto!


sharp knife
baking sheet lined with aluminum foil


1 pound asparagus spears
3 or 4 tablespoons olive oil
1/2 teaspoon kosher salt


1. Preheat oven to 425° F.

2. Cut off the woody bottom part of the asparagus spears and discard. Using a vegetable peeler, peel the skin off the bottom 2-3 inches of the spears. If you skip the peeling step, the asparagus will be stringy on the bottom.

3. Place asparagus on the foil and drizzle with olive oil. Sprinkle with salt and roll the asparagus around until they are evenly coated with oil and salt.

4. Roast for 10-15 minutes depending on the thickness of the stalks and desired tenderness. The tips of the spears can burn, so check often if cooking for longer than 10 minutes.

5. Remove from oven and serve immediately.

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the links in posts.]

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