How to Make Roasted Asparagus

Sometimes referred to as "the aristocrat of vegetables," asparagus can hold its own alongside almost main course -- steak, lamb, pork, chicken, or fish. It has so much personality on its own, that when it comes to choosing how to make asparagus, simplicity is often best, playing up the vegetable's natural elegance. Roasting is an excellent method because it brings out the sweet flavor of the asparagus and only takes about 15 minutes. Simply toss the spears with some olive and freshly ground black pepper and pop them in the oven. Add dash of grated Parmesan cheese at the end, and you've got an effortless "gourmet" side dish. When buying asparagus, choose stalks that are firm yet tender, with dark green or purplish tips that are closed. It's best to eat asparagus the same day you buy it since it loses flavor the longer you keep it. If you do need to store it, wrap the bottoms of the stalks in a wet paper towel and put them in the crisper section of your refrigerator, or the coldest part of your fridge sealed in a plastic bag.
Hi. I'm Miranda and, today, I'm gonna show you how to make Roasted Asparagus. Now, this is an occasion where simpler is better. The sweet taste of asparagus is heightened when roasted quickly and showered with parmesan cheese. I have our ingredients all laid out here so let's get started. We have one pound of fresh, washed, untrimmed asparagus, an eighth of a teaspoon of ground black pepper, one tablespoon of olive oil, and three tablespoons of fresh grated parmesan cheese. So we're gonna start. I have the asparagus here already in a little 2-quart baking dish, so I'm just going to sprinkle with the pepper. Now, sprinkle, sprinkle, sprinkle. Beautiful. And then drizzle it with the olive oil and just give it a nice toss to coat. This won't be covered. We're just roasting it uncovered so I just wanna make sure that every little asparagus spear is nice and coated with the olive oil so it doesn't dry out. Beautiful. We're gonna save the cheese 'til the end. My oven is behind me, preheated at 450 degrees, so I'm gonna pop it in for 15 minutes. They're gonna get nice and roasted and brown and I'm going to toss it at least 2 to 3 times during the cooking process, so let's come back in 15 minutes when our asparagus is nice and roasted. All right, so it's been 15 minutes. Look at my gorgeous roasted asparagus. Still crisp and tender, bright green but with some nice roasted little bits. Now, we're just gonna transfer this to a warmed platter. I've got this nice warmed plate here. Look how gorgeous. This would be so good, you know, with seafood, as any sort of side. Roasted asparagus like this, so fantastic, and now, of course, the crowning glory, we're going to sprinkle it with that parmesan cheese. So, keeping it simple, keeping it delicious, allowing the asparagus to really, really shine. There you go. Now you know how to make Roasted Asparagus.

What You'll Need

  • 1   pound fresh asparagus, trimmed
  • 1/8  teaspoon ground black pepper
  • 1   tablespoon olive oil
  • 3   tablespoons grated Parmesan cheese


Step By Step

1
Preheat oven to 450F. Place asparagus in a 2-quart baking dish. Sprinkle with pepper. Drizzle with olive oil. Toss lightly to coat. Roast, uncovered, in the preheated oven about 15 minutes or until crisp-tender, lightly tossing twice during roasting. Transfer asparagus to a warm serving platter. Sprinkle with cheese. Makes 4 servings.


Asparagus offers significant amounts of vitamins A and C, iron as well as dietary fiber. While the green variety is most common here in the United States, there's also white asparagus -- white asparagus grows underground and thus doesn't produce chlorophyll from sunlight, which is what gives most plants their green color. White asparagus is more popular in Europe.

nutrition information

Per Serving: cal. (kcal) 58, Fat, total (g) 5, chol. (mg) 3, sat. fat (g) 1, carb. (g) 3, fiber (g) 1, pro. (g) 3, sodium (mg) 59, Potassium (mg) 127, calcium (mg) 60.58, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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