Oven-Roasted Asparagus

Oven-Roasted Asparagus

770
swedishmilk 34

"Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb."
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Ingredients

25 m servings 123 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Footnotes

  • Cook's Note
  • To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

770
  1. 1223 Ratings

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Most helpful positive review

I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus w...

Most helpful critical review

I used half the salt and still it was way to salty. otherwise it was good.

I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus w...

I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp.

I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven.

Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly.

Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese. Then when I put it on a foil lined cookie sheet, I sprinkled the cheese. When it cooked the...

Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425.

A tasty, easy-to-prepare asparagus recipe. Like other reviewers I would say 12 minutes is altogether too long for thin stalks. Six to eight minutes works for me. I added all the optional ingredi...

I prepared these as directed and they turned out great! I never liked asparagus before but I love it now.

Be sure to follow the footnote tip to remove tough part of stem by snapping the asparagus in two. The fresher it is, the better this works, so I do this as soon as I get home from the store (al...