Oven-Roasted Asparagus

By KSmitherman

Ingredients

• 1 bunch Asparagus
• 4 Tablespoons (up To 5 Tablespoons) Olive Oil
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste

Details

Servings 1
Adapted from thepioneerwoman.com

Preparation

Step 1

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Now just pop the pan into a PREHEATED 425-degree oven and roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

A huge platter of this is a beautiful, delicious addition to any Thanksgiving table.

Preheat oven to 425 degrees.

If you want to get fancy with it, you can toss a little bit of fresh tarragon with it before you roast it, too. It adds a little something interesting to the flavor

i’m not a big fan of asparagus, but this sounds delicious. i may have to make some of this for dinner, forget about thanksgiving!

I love this dish. I am going to make it for Thanksgiving this year. So easy and delish!

I make mine steamed then add butter and kosher salt at the end. I’m going to have to try them roasted. So funny that #17 noticed the absence of the butter also.

mmmmm… this looks so good right now~!! lol.. I’ll have to grab some to make while my husband (mr. picky) is away :0p

This is exactly how I make mine. My son even likes it this way!!!! : )

I just grabbed a big bunch of asparagus at the grocery yesterday when I was rounding up my cast of characters for alll your thanksgiving dishes I’m making of yours. This will be the first time ever I make a turkey- I’m scared.

Ooh, that’s how I first tasted asparagus and now I just love it! I can’t imagine eating it with that goopy yellow sauce hiding it! I add a little sprinkle of parm in a can before it roasts, delicious!!!!

It looks so healthy!! While asparagus is not my vegetable of choice, it’s definitely a great (and health) addition to the Thanksgiving table – thanks!

Best way to make asparagus. Like another reader, I sometimes sprinkle on a little Parmesan cheese. Do the cowboys eat asparagus?

My only variation from this recipe is to take the asparagus out a couple minutes early, grate some fresh parmesan over it, and pop it back in for the rest of the time. Num. Num num nummy.

I discovered this technique for asparagus this past year! They are fantastic. Try adding a bit of minced garlic. Pure heaven, I tell you!

I can’t believe you didn’t mention the way asparagus makes your pee smell! Of course, that’s not exactly the type of thing that one *wants* mentioned when one is posting a recipe… I suppose.

Still. Makes me giggle.

YUM!! Love Asparagus and just might have to add this to my already large Thanksgiving menu!! Still waiting for the brine recipe so I can go shopping……lol

THANK YOU THANK YOU! I love asparagus but only have one (really good) way to cook it – my mom’s recipe is to fry it in some olive oil and then she makes a brown sauce. Yum! I will definitely give roasting a try – soon!

TNADDIEGIRL

Tennessee Addie Girl

This is a great side dish; we eat it all the time. I have found that a splash of lemon juice along with the olive oil really makes it great. And I don’t like lemon juice on everything like some folks do.

One of the great glories of vegetablehood. And Broccoli and Cauliflower (especially cauliflower, which attains a toasty, golden sumpn-nother around the edges that’s just addictive) are also raised to Veggie-Heaven by this method.

This is my fave way to eat asparagus ! I also add fresh thyme before I roast. PERFECTION!

LIke others, I find some parm and lemon juice or zest makes this even more special. I actually served asparagus at my Thanksgiving dinner this year (despite it being out of season up here in Canuk land – I found some on sale) and it worked very well with the turkey and trimmings. Definitely going to do it again next year!

I make this every Easter…..now it may have to show up on the Thanksgiving table this year…

We are garlic lovers and I always have a jar of crushed garlic in olive oil in the refrigerator (DO NOT KEEP THIS ON THE COUNTER- it can get contaminated!). I use it on most anything that I roast- we pretty much only roast veggies now- and this is the fave way to eat asparagus. Do this with sweet potatoes, regular potatoes, eggplant, squash, green beans, onions, and/or mix most of these together. During corn season, fresh corn from the cob is a wonderful addition. It’s easy, it keeps the nutrients in the veggie and it’s delish. Thanks for sharing, PW. Your fan masses will thank you!

I make this the very same way, however I sprinkle some freshly grated locatelli over top as soon as it comes out. Sometimes I add a dsh of balsamic vinegar. Love all your stuff!!

equal amounts of mayo (best foods) and sour cream, usualy about 1cup each. then stir in the juice of one small lenon or half of a biggin, (don’t worry bout the seeds) and then mash about 2 to 3 cloves of FRESH garlic! Stir it all together, It is a must for the asparagus.

We have turkey and ham for Thanksgiving dinner, and when ever I make ham I alway have asparagus with it.

i love oven roasted asparagus. sometimes i add some balsamic vinegar to it for a little extra bite. delish!!

That is exactly how I make asparagus…and it is yummy. To change things up a bit sometimes I add a squeeze of lemon.

I often add either sweet rice vinegar with a dab of hot chili paste — OR — mustard to my asparagus after it’s been steamed.

Makes it simply delicious

My sister-in-law makes this all the time…I could eat the whole batch myself, but that wouldn’t very polite would it?

Tha’ts just how I make it! Mmmmm.

This is my favorite way to prepare asparagus, only I shake everything up in a zip-lock first. That way the asparagus is evenly coated before you throw it on the pan.

I make this at least once a week. Asparagus is my all time favorite food ever. I’d rather have asparagus than chocolate! For real!

I also like to brush some Phyllo dough with **gasp** butter, sprinkle with parmesan cheese place asparagus spear in middle, roll up, sprinkle with more parmesan cheese and bake for 12 minutes till crispy. These are good EVEN if you use the fake stuff in the green can.