Roasted Asparagus

There are quite a few people out there that will turn their noses up at a side of asparagus. I think that’s because they’ve tried it after it’s been cooked to mush or not fully cooked and it’s a bit too chewy. This simply way to prepare this veggie has won me over for sure. It’s simple, adds a punch of flavor, and you can adjust the timing to whatever level of “doneness” you like for your asparagus. Even it you don’t have it a side on it’s own, you can incorporate it into a stir-fry, soup, or whatever you’d like after roasting for a great introduction.

Roasted Asparagus

Serving Size:


  • 1 bundle (roughly 1lb) of fresh asparagus
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • salt/pepper to taste


  1. Pre heat oven to 400 degrees F.
  2. Line a baking pan with parchment paper (aluminum foil will work as well)
  3. Rinse/trim asparagus. When trimming, you’ll want to cut away the “stalky” thick part of the asparagus that is mostly colored brighter/whiter than the rest of the stalk.
  4. Place the asparagus on the lined pan and toss with olive oil, seasoning, and salt/pepper.
  5. Once fully coated, lay out the spears in a flat line on the pan.
  6. Place in oven for 17 – 22 minutes – checking for your desired level of doneness beginning at 17 minutes. If the stalks are thicker than basic pencil width, they may take longer, and if skinnier, they may take less time.

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