Roasted asparagus is an easy and healthy side dish that comes together in less than 30 minutes and can be flavored in a variety of ways. Try topping it with fresh lemon, red pepper flakes or parmesan cheese.

We’re going back to the basics today! This is the type of recipe that I make weekly and don’t even realize it’s something that I should share because it’s just so dang simple.

I started a #EBFbasics series and am excited to share another staple recipe today! Check out my guide for how to cook spaghetti squash, my quick pickled onions recipe and this lemon vinaigrette if you need more basic recipes to elevate your next meal.

Roasting Vegetables

Roasted veggies are a staple in the EBF household. Name a vegetable and I’ve probably roasted it before. We love roasted broccoli, asparagus and squash, but my favorite is probably roasted sweet potatoes. And the process is pretty similar for almost all veggies. The cooking time may vary from vegetable to vegetable, but the basic technique is the same: chopped veggies, a little oil, salt, pepper and whatever other seasonings you like. Roast at 375-400°F until veggies are fork soft and golden. That’s it!

Asparagus Nutrition Facts

You can likely find asparagus year round at your local grocery store but asparagus is in season in the spring so it tastes best from March-June and it’s peak month is April!

It is a nutrient dense food, meaning it packs a lot of nutrients and not a lot of calories. 1 cup of asparagus is only 20 calories so it’s a wonderful vegetable for volume eating. It’s also loaded with fiber and has a lot of great vitamins and minerals – the most notable being folate, a nutrient that is essential for a healthy pregnancy, as well as, vitamin A, C and vitamin K, an essential nutrient for blood clotting and bone health.

How to Cook Asparagus

I love blanching asparagus for asparagus salad, but my favorite way to cook asparagus is to roast it! If you think you aren’t an asparagus fan, but you’ve only had it steamed, promise me you’ll try roasting it. Mushy asparagus is the worst, but that only happens when it’s overcooked. Trust me, it doesn’t become mushy when you roast it. It caramelizes a bit and gets nice and crisp, especially the tips. They’re the best part.

For roasting, you’ll start by preheating the oven to 425° while you prep the asparagus. Rinse your asparagus well and trim off the tough portion of the stalk. You may or may not know this trick, but hold the asparagus spear in your two hands and bend it near the base. The spear will snap off where the woody part of the stalk ends and the edible stem begins.
Drizzle with olive oil and sprinkle with salt and pepper. Spread out the asparagus spears into a single layer on the baking sheet. Place in a preheated oven and bake for 12-15 minutes.
After roasting, remove from the oven and add your favorite toppings. I love a squeeze of fresh lemon juice, a sprinkle with red pepper flakes or parmesan cheese.

If you make this roasted asparagus, please be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and other EBF readers.