Roasted Asparagus Base Recipe
Simple, flavorful, and endlessly versatile, roasted asparagus is one of the easiest ways to add vegetables to any meal. With just a few basic ingredients, you can transform fresh asparagus into a tender, slightly crispy side dish that pairs with almost anything.
Servings: 4 servings
Calories: 35kcal
Equipment
- oven
Ingredients
- 1 bunch asparagus (10-12 oz)
- ½ Tablespoon canola oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Additions to YOUR taste
- ¼ teaspoon granulated garlic or 1 minced garlic clove
- Up to ½ teaspoon spices
- 1-2 Tablespoons shredded parmesan cheese
- 1-2 Tablespoons aged balsamic vinegar or glaze
- 1 Tablespoon chopped fresh herbs (chives, dill, Italian parsley)
- Sprinkle lemon juice and/or zest from half lemon
Instructions
- Preheat oven to 425° F.
- Wash and dry asparagus. Trim or snap off the woody ends. Place asparagus in a bunch on a baking sheet.
- Combine oil with salt, pepper, and optional spices or garlic in a small bowl. Drizzle over asparagus and toss to coat. Then spread asparagus in a single layer on baking sheet.
- Roast until tender and tips are lightly browned. Size varies a lot, so cooktime will vary depending on thickness! Plan on 5-7 minutes for thin spears and up to 12 for large.
- Sprinkle optional Parmesan cheese on top during the last few minutes of cooking. Once done, remove from oven and sprinkle with optional fresh herbs, lemon juice or zest, and/or balsamic vinegar to taste. Enjoy!
Nutrition
Serving: 1serving | Calories: 35kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg