Want to know how to make the best Roasted Asparagus that is delicious, sweet and garlic-y. Forget steaming or boiling… the only way to get amazing asparagus it is to roast it!
These days asparagus is available all year long but the imported stuff never seems to have the same flavour and sweetness. The good stuff appears here in Alberta in mid to late May. Once local asparagus is in season, we eat as much of it as we can stand. When the kids were little, I used to pickle it, using the same recipe as my Garlic Dill Carrots. However, now we mostly eat it roasted.
Roasted Asparagus Revelation
Even though I grew up on a farm, we never grew asparagus in the garden. The first time I had asparagus, I was old enough to remember that I didn’t like it at all. The asparagus had met the same fate as most of the vegetables that my mother cooked; over boiled and bitter. So, it was a revelation the day I first tried oven roasted Asparagus. The flavour was much improved, as the roasting process kills the natural bitterness and brings out the sweetness of the vegetable.
How to Roast Asparagus
So, I’ve been roasting asparagus for about 22 years now. Roasting asparagus couldn’t be easier. Just wash the stalks in a sink filled with cold water and drain. If the stalks are really huge, use a paring knife to peel the tough skin off. Snap the woody bottom end off as well. Splash olive oil over top and season well with salt and pepper. Spread the stalks in a single layer on a parchment lined baking tray and roast at 450 F for 12 minutes.
Health Benefits of Asparagus
Asparagus is extremely high in fiber, and naturally low in calories. Eating it will provide your body with a number of benefits, including the Vitamins K, A, C, and E as well as a good amount of folate and minerals such as Potassium, Phosphorus, Iron, and Zinc. These green stalks of goodness surely contain the best nutritional bang for your buck.
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- 1 bunch fresh asparagus
- 2 cloves garlic; minced
- Olive Oil
- Salt and Pepper
- Pre-heat oven to 450 F. Line a baking sheet with parchment paper.
- Wash the asparagus stalks, paying particular attention to the tips.
- Hold the stalk at each end and slowly bend it until it breaks. It will break near the bottom, conveniently discarding the tougher bottom portion.
- Place asparagus in a large bowl. Add minced garlic and drizzle with olive oil.
- Season, then toss and season again.
- Arrange asparagus on parchment paper and bake for 12 minutes (less if the stalks are very thin, and more if they are quite large).
Amount Per Serving:Calories: 33Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 75mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.