Enjoy these tender green shoots as an easy-to-make side at lunch or dinner.
As cooks, new and old, we all want an easy side dish that pairs well with almost any main. One of the most dynamic yet also simple dishes I’ve crafted to meet this desire is roasted asparagus. At first glance, it doesn’t seem like much, but one tender bite of that savory green veggie will have you wanting to make this more often.
Roasted asparagus is a classic in my household because it takes less than 20 minutes and tastes agreeable to everyone. The trick here is in the combo of olive oil and lemon juice, which saturate the asparagus just enough to balance out the savory flavors with a little tartness. Top that with some freshly grated Parmesan cheese, and you have a beautiful dance of flavors to please the palate.
When I first started roasting asparagus, I had trouble cooking it just right. Sometimes, it burned. Other times, it wasn’t cooked enough and would be rubbery. But this recipe makes it simple so that you don’t have to do a lot of guesswork. In little to no time, you’ll be an asparagus pro!
Some fun historical facts!
Asparagus is a perennial plant that has been cultivated as food for over 2,000 years. It seemed to start in the Mediterranean and parts of Asia but has since spread across the world. The name “asparagus” has gone through many transformations, especially in English. In the 16th century, the plant was called sperage, and was typically only used by herbalists as a form of medicine. But from the 17th to 19th centuries, asparagus was commonly known as “sparrow grass.” Honestly, I’m considering calling it that from now on! It’s much more poetic.
How do I store leftovers?
Let your roasted asparagus cool to room temperature before storing it in an airtight container. Then, refrigerate it for 3 to 5 days. I don’t recommend freezing the spears because this will make them soggy. To reheat roasted asparagus, simply transfer them to an oven-safe dish and bake at 350°F for 10 to 15 minutes.
Serving suggestions
In my opinion, there aren’t many dishes that don’t go well with roasted asparagus. You could go for some seafood by pairing it with Honey-Glazed Salmon or Fish And Chips. Or delve into palatable poultry like Chicken With 40 Cloves Of Garlic or Turkey Shepherd’s Pie. But don’t think I’ve forgotten my vegetarian friends! Roasted asparagus also makes a great complement to Air-Fryer Tofu, Vegan Red Beans And Rice, or Veggie Skewers.
Roasted Asparagus
Ingredients
- 1 pound asparagus
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- Grated Parmesan for serving, optional
Instructions
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Preheat your oven to 425°F.
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Rinse the asparagus under cold water and trim off the woody ends.
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Place the asparagus on a rimmed baking sheet. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Toss to coat evenly.
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Place in the preheated oven and roast for approximately 8-12 minutes, depending on the thickness of the asparagus, until it reaches a crisp-tender texture.
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Remove from the oven, drizzle with lemon juice, toss lightly, and serve immediately, garnished with Parmesan if desired.
Nutrition
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