Author: Susanne at dishwithme.com
If you like asparagus, you are going to LOVE this roasted asparagus. I will admit that Roasted asparagus is one of my very favorite vegetable dishes of all time. Actually, asparagus prepared almost any way is one of my favorite veggies.
This recipe is so unbelievably easy to prepare and goes from raw asparagus to cooked in no time flat!
In my humble opinion, this method of cooking asparagus is far superior to steaming.
Asparagus cooked this way is incredible served as a side for dinner, brunch or lunch, and even breakfast.
HELPFUL HINTS FOR ROASTED ASPARAGUS
Asparagus stems can be very tough and woody, which are definitely not good to eat. There is a super easy method for removing the tough end of an asparagus spear. Simply hold each end of a spear with your fingertips and pull the stem end towards you, it will naturally break at the proper point. There is no need to do this to each spear, simply lay this spear next to the bunch of asparagus and use the single spear as a guide to cut the other spears with a sharp knife.
Cooking time will ultimately depend on the thickness or thinness of the asparagus spears. If asparagus spears are super thin, cooking time will be reduced to approximately 10 minutes.
Be sure to set a timer to give the asparagus a toss/stir at the 10 minute mark.
This is an EXCELLENT side for a perfectly grilled steak, or perched beside some fried eggs for breakfast.
INGREDIENTS
- Asparagus
- EVOO
- Cavender’s Greek seasoning blend
- Herbs de Provence
- Granulated onion powder
- Granulated garlic powder
- Kosher salt
- Freshly ground black pepper
- Parmesan cheese
LINKS TO RECIPES TO PAIR WITH THIS ONE
SUPER EASY CATALINA CHICKEN BREASTS
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LINKS TO PRODUCTS/EQUIPMENT USED (affiliate links)
I use a baking sheet to roast these lovely spears of yumminess.
Tongs are used to give the asparagus spears a stir at the 10 minute mark.
ROASTED ASPARAGUS
Equipment
- Baking sheet
- tongs for tossing asparagus at the 10 minute mark
Ingredients
- 1 bunch fresh asparagus thin, hard ends removed
- 3 Tablespoons EVOO
- 1/2 teaspoon Cavender's seasoning
- 1 teaspoon herbs de Provence
- 1/2 teaspoon granulated onion powder
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon Kosher salt
- 25 grinds freshly ground black pepper
- 1 Tablespoon powdered parmesan cheese
Instructions
- Line a baking sheet with 3 pieces of foil, making sure to cover all surfaces and edges.
- Preheat oven to 400°F.
- Wash asparagus and remove the tough ends. Place onto the foil lined baking sheet.
- Drizzle with EVOO and, using your hands, toss to ensure all asparagus is covered.
- Sprinkle with all seasonings and toss again to coat.
- Place asparagus in the preheated oven, uncovered, and bake for 25 minutes, or until desired tenderness is reached. Time will depend on the thickness of the asparagus.
- Use tongs to give the asparagus a toss at the 10 minute mark.
- Remove from oven and sprinkle with the parmesan cheese.