How to Cook Asparagus in the Oven
March 6, 2018 5 Comments
Do you know how to cook asparagus in the oven? This is the easiest time of year to be a blogger if you are into healthy eating because spring is coming!
As I walk into the produce section, all my favorites are less expensive and fresher than any other time of year. Yes, I am a fan of asparagus and I make my entire family eat it.
The price of asparagus is related to when it is in season in the USA and all of a sudden it is everywhere.
My favorite way of cooking asparagus is to roast it in the oven because it turns out sweet. Also, I don’t have to watch it as I do other important things like chase the dog so I can get my shoe back.
There is nothing to fear about buying or cooking asparagus. A few tips:
- Look for the thicker stalks - most chefs think they taste better
- Use them the day you buy them - aging them in your fridge is not a good idea
- Do not boil them - yuck!
All you have to do is snap off the blunt ends, toss them on a rimmed baking sheet with some olive oil, salt, and pepper and wait 15 minutes.
You can wrap asparagus in ham or prosciutto if you have it around for a nice party snack.
I add grated Parmesan cheese (just a little) to add a salty and cheesy element to the asparagus. Below, I have added a link to my favorite grater - having awesome tools makes cooking so much more fun.
Or skip the cheese and squeeze fresh lemon juice over the stalks.
If you have time, roast a couple bunches of asparagus and then keep it in your fridge for (you guessed it) snacking. Add them to salads or omelets to get more vegetables into your diet.
My kids eat these because we call them "trees" and they pretend they are dinosaurs. Hey - whatever works!
Do you cook asparagus in your oven?
Roasted Asparagus Recipe
1 bunch asparagus (approximately 1 pound)
1 tablespoon olive oil
salt and pepper to taste
grated parmesan cheese (optional)
lemon wedges (optional)
Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil (for easy clean-up). Snap the blunt ends of the asparagus and toss it with the olive oil, salt, and pepper. Cook for 15 minutes (or until desired tenderness). Add parmesan cheese or lemon wedges and serve immediately. OR store in fridge for up to a week.
One serving without the cheese is 53 calories, 3.5 g fat, 4.4 g carbohydrates, 2.5 g protein, 2.4 g fiber, 2 mg sodium, 1 Freestyle SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
As an Amazon Associate I earn from qualifying purchases.
Other posts you might like:
This recipe is one of the top on Snack Girl and I couldn’t be prouder....
This crunchy cauliflower recipe is your go-to appetizer for the Super Bowl!....