Asparagus is so simple to prepare in the oven, and it’s one of my favorite healthy veggies. How to Roast Asparagus, the quick and easy way to cook this earthy and delicious green veggie.
I love asparagus simply prepared with a little oil, some salt and pepper, and roasted so it’s tender and flavorful. So I thought I’d share how long to bake asparagus – just a nice simple easy to make recipe.
Choosing which asparagus to buy
The fatter, more mature, asparagus stalks are better for roasting, and are usually meatier in texture with a stronger flavor than the skinny ones. However, thin stems are typically more tender and sweeter than the bigger, fatter spears. I have used both for roasting, and like the results of either.
Choose asparagus stalks that have tightly closed flower heads (buds); ones that are open and loose are older and won’t be as good.
Look for bright green or violet-tinged spears. And you want asparagus with firm (not limp) stems that don’t wilt when you hold them upright.
Keep it in a plastic bag in the refrigerator so it will last longer, that is, until you roast it.
If you won’t be cooking and eating the asparagus for several days, cut off about one inch of the stalks at the bottom, and put the asparagus upright in a jar filled with a little bit of water. Cover the jar with a plastic bag and store it in the fridge. If the water starts to get cloudy, pour it out and replace it with fresh water, just like you would a vase full of flowers.
How to use roasted asparagus
- As a simple side dish
- In a salad
- Chop it into 1-inch pieces and toss in a rice dish
- Puree it into a soup
- Toss chopped pieces into a veggie soup
- Add roasted asparagus to pasta
- Serve it with roasted potatoes
Optional add-ins for your simple roasted asparagus
- Balsamic vinegar
How to Roast Asparagus
- 1 bunch asparagus
- Kosher salt and freshly grated pepper
- 1 tablespoon olive oil
- Preheat the oven to 400° F.
- Prepare asparagus: The woody root end of the asparagus needs to be snapped off before cooking. Take the end of the asparagus between your thumb and forefinger and bend until it breaks; the asparagus breaks (or snaps) where the woody part ends and the fresh delicious juicy asparagus begins.
- Place the trimmed asparagus in a large cast-iron skillet or other oven-proof pan, sprinkle with salt and pepper, and drizzle with olive oil. Roll the asparagus back and forth to coat them with the oil.
- Bake for about 10-15 minutes, or until the asparagus is bright green and tender when pierced with a fork (the time will depend on the thickness of the asparagus).