Ten minutes and only 4 ingredients (asparagus, olive oil, S &P) and you have yourself the best asparagus ever!
My mom drilled it into my head as I was growing up, that we needed to have a vegetable with every meal. She would always mention the color wheel she learned about in home economics, and joke about how the meals she sometimes made would have failed her in home ec due to how monochromatic they were. It’s funny how things like that stick with you as you get older, right? Now, if I make a meal that has a lot of yellow like a pasta dish with a side of corn, I always think about how my mom would say the dinner is too yellow, so I hurry and find something green or red to balance it out. 😉
So that leads me to green vegetables. We know we are supposed to eat them. They’re good for us, right? I blend up smoothies so I don’t have to physically “eat” them. Not that I don’t love kale, but you know, I don’t want to eat it all the time. Asparagus, on the other hand, I actually really like. The problem is that it can sometimes be soggy after cooking. We have tried so many different ways to cook it and my husband is never a fan of it. Neither are my boys. We’ve grilled, broiled, and baked. Every time, the asparagus come out like wilty noodles. When you can pick up a spear of asparagus and it literally folds in half because it’s so soggy, yeah, no.
Except for this method. I know this isn’t a complicated recipe but it’s our favorite! In fact, roasting vegetables is one of my favorite ways to cook them. You only need a few ingredients: asparagus, olive oil, s & p. Toss it together and roast at a high temperature and then you have golden brown asparagus that’s still crispy and delicious. Plus the roasting brings out so much flavor in it!
Best Ever Roasted Asparagus
- 1 bunch asparagus
- 3-4 Tbsp. olive oil or more, if needed
- sea salt to taste
- black pepper to taste
- Preheat oven to 425º F. Give your asparagus a quick rinse and then lightly dry them off with a paper towel (you want as little water as possible on your stalks!).
- Cut off about an inch at the bottom of the stalks and spread asparagus on a rimmed baking sheet.
- Drizzle with the olive oil and give it a quick toss. Sprinkle with sea salt and pepper and give it another quick toss. Make sure the asparagus is in a single layer and place in oven.
- Roast for about 10 minutes. Asparagus with be browned on the outside and have a crispness to them. So delicious! Enjoy!