Roasted Asparagus

Asparagus is my very favorite spring vegetable. I wait impatiently all winter to see those long green stalks standing up in their funny water trays at the front of the produce section. Since asparagus is quite pricey when it is out of season, we celebrate spring by eating asparagus as frequently as possible. One of the easiest ways to prepare it is to simply roast in the oven.

Roasted Asparagus

1 bunch of asparagus
1 Tbsp. olive oil
sea salt

Roasted Asparagus

1. First, start by breaking the cut ends off of each stalk of asparagus. When I’m not trying to take a picture of myself doing this, I hold one end in each hand an bend the asparagus until the it breaks in two. However, as you can see in these pictures ,you can accomplish this feat with one hand if necessary.


Prepping Asparagus 2

2. Arrange the freshly snapped asparagus in a baking dish and drizzle with olive oil. Toss the stalk so that each one is coated with oil.

3. Now sprinkle on the salt and any additional herbs or spices that you would like. (I didn’t add any since these are headed for the risotto pot, but you can be creative.). You can also drizzle lemon juice or balsamic vinegar on after they’re done.

Salting the Asparagus

4. Pop the baking dish into the oven and turn your broiler on. The asparagus will need to broil for 8 to 10 minutes depending on how thick they are. When they are done, the stalks will be lightly browned and tender when tested with a fork (or teeth!). I know my mother will disagree with this, but the asparagus should never, ever be mushy.


  1. I love asparagus…fresh, slightly roasted, boiled for a couple of minutes, glazed with balsamic vinegar and olive oil. Simply yummy!

    Sheltie Girl @ Gluten a Go Go

  2. I love asparagus! I may be the only one in my family though; but my husband still treats me to it occasionally. I had no idea it was a spring veggie though! I will have to look and see if it is on sale. The only way I have ever had it was per the instructions in the cookbook The Vegetable Dishes I Can’t Live Without ( I think that was the one anyway…) At any rate, it is stir fried with salt and honey and balsalmic vinegar and pecans until just right — no mushiness allowed! I’m gonna have to try it plain like you mention…

    Amy B

  3. Amy, that sounds like a wonderful recipe for asparagus. If I can find asparagus again soon I’ll give it a try.

  4. I have a wonderful recipe with the Asparagus. As long as your not suffering from severe lactose intollerance. You can follow the first two steps Mary Frances instructs you to do. Then sprinkle fresh grated parmesean cheese. Again, follow her last step. This is delicious. Even though I suffer from lactose intollerance this is one of those exceptions to the rule in which i do not suffer from discomfort. There are only a few milk substances which I can tolerate and parmesean seams to be one of those. I am really new to the gluten free diet and I still do not have it down. Despite, being lactose intolerant for six years it really has not been all that bad. Thank you Mary Frances for all of the wonderful recipes . You will help me out so much.