Easy Roasted Asparagus with 4 Variations

Easy roasted asparagus is a quick, healthy side dish. Make it plain or follow one of the four variations, and serve this delicious vegetable side often through the spring and summer!

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Asparagus is a sign of spring!

I know, you can find it at Christmas now, too. Still, the tender, thin stalks you can find in the spring are not the same as asparagus the rest of the year. Asparagus is so easy to prepare. And it is as delicious plain as it is with additional flavors!

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What’s to Love about Asparagus?

• easy and fast to prepare– a few minutes’ effort plus 10-15 minutes in the oven is all you need
• pairs well with all sorts of meals, from ordinary weeknight dinners to special occasions
• keep it simple or dress it up with additional flavors for delicious yet varied results
• most special diets can include asparagus, and the minimal ingredients needed to prepare it are also good for special diets
• nutrition– asparagus is rich in vitamins, minerals, fiber, and anti-oxidants– learn more here
• it’s delicious!

How to Simply Roast Asparagus

I didn’t grow up with asparagus. Somehow I got a general impression of a mushy, bitter veggie. This prejudice was reinforced the first time I tried it as an adult. It was, indeed, not very tasty, quite overcooked, and had an off-putting texture.

Maybe it was boiled. I don’t know. Boiling is not the way.

However, if you roast asparagus, it acquires a perfectly pleasant texture. You don’t need to overcook it, and you can certainly season it so it isn’t bland!

Here is what you need:

• asparagus
• olive oil (or other oil)
• lemon
• salt and pepper

I like to start with thinner asparagus with not much white at the ends. Work with what you can find– if the spears are fat, they will be OK. You can (and should) cut the woody, white ends off. See the whitish bits at the ends? That part will be tough and not very appealing.

Wash the asparagus, and cut those fibrous end bits off.

Toss with a bit of olive oil and lemon juice, salt and pepper lightly, and spread onto a baking sheet lined with parchment. Try to get them into a single layer if you can! They will roast better that way.

Roast at 425° F for 10-15 minutes, or until the asparagus is tender and still bright green, according to your taste. You can serve it just like that, or you can follow instructions below to gussy it up a little.

Easy Roasted Asparagus Variations

1. Add a clove or two of minced or crushed garlic to the olive oil and lemon juice. Delicious and still simple!
2. After tossing the asparagus with the olive oil and lemon juice (and garlic, if you like), spread it out on the baking sheet and sprinkle with freshly shredded Parmesan cheese. You probably won’t need any salt, as the cheese is very salty.
3. Make as directed, with or without garlic, and serve with Hollandaise sauce. If you are serving the asparagus with salmon or something else that goes well with Hollandaise sauce, make enough for serving over both! Here is an easy immersion blender recipe.
4. Make as directed (can include garlic) and serve with smoked paprika aioli. (Aioli is mayonnaise with garlic. It’s better than it sounds!) I always make mayonnaise using this recipe.

To make the smoked paprika aioli:

Add an egg to a wide-mouth mason jar with 1 cup avocado oil (olive or another oil will also work), the juice of 1/2 lemon (or a couple teaspoons of apple cider vinegar), 1/2 tsp salt, 1/2 tsp smoked paprika, and 1-2 cloves of minced garlic. Using an immersion blender, start blending at the bottom of the jar. As the mixture thickens, progressively raise the immersion blender until the whole mixture is thick and creamy.

Roasted asparagus– so easy you hardly need a recipe! Want more roasted veg? Try:

Roasted Brussels Sprouts