This Roasted Asparagus recipe uses slightly crispy, also tender green stalks lightly flavored with some basic spices and then baked in the oven. You can’t get much easier than that! Even friends that don’t normally like asparagus, like these oven-baked asparagus. They are so easy to make and a yummy side dish with any meat or fish, pasta or salad.
- 2 bunches of asparagus (approx 28 large spears)
- 1 tbsp olive oil
- 1 tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- ½ tsp onion powder
- Preheat oven to 400 degrees
- Snap the ends off of the asparagus then place on the baking tray.
- Drizzle olive oil over the asparagus, then add the minced garlic and seasonings.
- Toss the asparagus so the oil and seasonings are evenly dispersed.
- Bake for 10-12 minutes.
By buying the best, green stalks, you will get the best roasted asparagus.
When you bring home asparagus from the store the best way to keep them the freshest is to place them in a sturdy drinking glass, stalk side down, in about 2 “ of cold water, and place a plastic bag loosely over them and store them in the refrigerator. This cold storage will extend the lifespan of your asparagus by a few more days.
The best way to remove the ends off the stalks is to bend them and the ends will snap off at their natural breaking point.
To make roasted asparagus without a stringy texture, don’t buy skinny stalks because they will overcook and get stringy.
Squeezing lemon on your roasted asparagus can be quite refreshing.
3.5 NET CARBS PER SERVING (7 SPEARS PER SERVING)
- Category: Side Dishes
- Method: Baking
- Cuisine: Americans
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