Roasted asparagus with olive oil and salt
Roasted asparagus with olive oil and salt is a straightforward side dish that highlights the natural flavors of fresh asparagus. This method emphasizes roasting to achieve a tender, slightly crispy texture.
Cook time 15 min
Prep time 10 min
Ingredients:
24 spears asparagus1/2 tbsp salt
2 tbsp olive oil
Roasted asparagus is a simple yet delicious side dish that complements a wide range of main courses. With just a few ingredients — fresh asparagus, olive oil, and salt — you can create a healthy and flavorful dish that's sure to impress.
Instructions:
Preheat your oven to 400°F (200°C) to get it ready for roasting the asparagus.
- Rinse the asparagus spears thoroughly under cool running water to remove any dirt or debris.
- Pat them dry with a clean kitchen towel or paper towels.
- Trim the woody ends of the asparagus spears. You can do this by holding a spear in both hands and gently bending it until it naturally snaps. The asparagus will break at the point where the tender part meets the tougher, woody end. Alternatively, you can cut off the bottom 1 to 2 inches of each spear with a sharp knife.
- Place the trimmed asparagus spears on a large baking sheet in a single layer. Make sure they are not overlapping to ensure even roasting.
- Drizzle the 2 tablespoons of olive oil over the asparagus.
- Sprinkle the 1/2 tablespoon of salt evenly over the spears.
- Using your hands or tongs, toss the asparagus gently to ensure they are well coated with the olive oil and salt.
- Place the baking sheet in the preheated oven.
- Roast the asparagus for about 15-20 minutes, depending on the thickness of the spears. Thinner spears may cook faster, so start checking for doneness at the 10-minute mark.
- The asparagus is ready when it becomes tender and slightly crispy on the edges. It should still have a bright green color.
- Remove the baking sheet from the oven.
- Allow the asparagus to cool slightly before serving.
Roasting asparagus with olive oil and salt is a straightforward way to bring out its natural flavors while preserving its nutritional benefits. By following these simple steps and tips, you can prepare a delicious and elegant side dish that pairs harmoniously with a variety of meals.
Roasted asparagus with olive oil and salt FAQ:
Roast the asparagus in a preheated oven at 400°F (200°C) for about 15-20 minutes. Thinner spears may cook faster, so start checking for doneness at the 10-minute mark.
Asparagus is done when it becomes tender and slightly crispy on the edges, retaining a bright green color. It should be tender when pierced with a fork.
Yes, you can store leftover roasted asparagus in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven or microwave before serving.
You can substitute olive oil with other oils such as avocado oil or grapeseed oil. For a different flavor, melted butter or a vegan butter alternative can also work.
This recipe works best with asparagus spears that are medium in thickness. If using very thin or thick spears, adjust baking time accordingly—thinner spears will cook faster.
Tips:
- When choosing asparagus, look for firm, bright green stalks with closed tips — these are indicators of freshness.
- Trim the woody ends of the asparagus spears before roasting for the best texture and taste.
- To ensure even cooking, arrange the asparagus in a single layer on the baking sheet.
- For added flavor, consider incorporating minced garlic or a squeeze of fresh lemon juice after roasting.
- Keep an eye on the asparagus while it's in the oven to avoid overcooking; you want it to be tender-crisp.
Nutrition per serving
4 ServingsCalories 24kcal
Protein 2.64g
Carbohydrates 4.66g
Fiber 2.52g
Sugar 2.26g
Fat 7g
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