roasted asparagus how-to recipe

Roasted Asparagus

So, the month o’ cupcakes is over here at Elana’s Pantry and none too soon.  I’m totally ready to hit the green veggies and today I have a nice roasted asparagus recipe for you all.  We are growing asparagus in our garden, though it takes about 3 years for it yield anything, so we’ve got a bit of a wait on our hands for actual productivity.

Gluten Free Girl has a wonderful post on an Asparagus Frittata, so you may want to check that out if you’re in the mood for asaparagus alternatives.

In terms of the nutritional value of asparagus, I was not fully aware of its super food status until reading the wikipedia article. Here’s what wiki has to say:

Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium.

Wow! That’s a lot for such a stalky green!

Roasted Asparagus
  1. Trim dried parts from bottom of asparagus stalks, removing ½ an inch
  2. Line asparagus spears side-by-side, in a single layer, in a 9 x 13 inch baking dish
  3. Drizzle with olive oil and then sprinkle with salt
  4. Give the pan a few shakes to roll the asparagus a half-turn
  5. Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
  6. Cool a few minutes, then serve

I based this recipe on an article I found at on how to roast asparagus. You can check that out too if you’re in the mood for more detail –I like to keep things short and sweet.

If you are in Los Angeles on June 12th I will be doing a book signing at Erewhon Natural Foods from 1-2:30pm.  Hope to see all of you Californians there!


  1. Shelley says

    Great recipe! Kinnikinnick has an article on their blog about food and non-food products which have gluten “hidden” within them – like soy sauce and sun screen! Some good food for thought… Thanks, Shelley | Kinnikinnick Foods

  2. Christiana says

    I’ve roasted asparagus like this for a long time, with the addition of a drizzle of balsamic vinegar. Delicious!

  3. says

    Keeping it simple brings out so much flavor. We love roasted veggies, EVOO, salt and pepper. This is great for cauliflower, brussel sprouts, green beans, eggplant, onions….. Mmmmm…. I’m hungry!

  4. Jenna says

    Oh I am SO excited that Elana is finally coming to LA!! I will be in line for her book signing on June 12!

  5. Betsy says

    I roast asparagus, onion and carrots – add them to some vegetable stock and puree. Add a little olive oil and it’s the best soup!

  6. says

    I am a sucker for anything asparagus. While I tend to simply steam mine (and if I’m feeling adventurous, drizzle olive oil and sprinkle lemon zest over), I do love it roasted too! Yum!

  7. says

    I LOVE asparagus to death! And the fact that it is simply one of the most nutrient dense foods makes it a billion times better. Asparagus, broccoli, and brussel sprouts are so amazing in there nutrition and taste!

    This recipe sounds wonderful. I will be picking up some homegrown asparagus on Saturday the farmers market and will have to cook it via this recipe. This is a sure recipe to share!

  8. says

    Try this too! Mix crushed garlic with the olive oil and salt in a plastic bag. Put asparagus on grill turn frequently and serve! No pan, no mess! Awesome flavor!
    For those who prefer to wash dishes rather than use a plastic bag, great. When preparing this in advance, the bag helps to minimize the garlic overtaking the fridge plus it travels well to summer cookouts.

  9. says

    I love your recipes and love your site – but I am so very happy to know that the cupcake recipes are going to stop (or slow down). LOL! I did not realize that you were doing this for a month. Just the other day I thought perhaps you had slipped your mind due to too much agave!! LOL again! Not that the cupcakes aren’t wonderful but I’m not much of a sweet eater so I tended to pass them by. This is, however, my favorite way to eat asparagus. Love adding the celtic sea salt. I use the course ground salt when roasting veggies. Thanks for all the wonderful recipes.

    • says

      Herbalchef, I am glad Elana isn’t posting her cupcakes recipes anymore for another reason. I have made cupcakes almost everyday since I found her site 3 weeks ago due to her inspiration! Arggghhh! Now hopefully I will be inspired to make something with a few more veggies!

  10. Kathy says

    Yumm, roasted asparagus is so good! One tip – just heard recently – use a potato peeler and peel the bottom of each stalk about 2 inches or so. Just tried it this past weekend and NO woody stalks! Thanks for all your wonderful recipes.

  11. says

    I do this same thing but use a little italian seasoning, sometimes some Parmesan cheese and I stick it under the broiler. I love when it gets just a little caramelized at the top. But this general concept is the only way I like asparagus so far (plus my husband will eat it).

  12. says

    I just wanted to leave a comment and let you know how much I am loving your blog. I recently came across it and have tried many of your cupcake recipes and blogged about them. I have also linked to you in many of my posts. Thanks so much for taking the time to put such a great blog together and I’m hoping to try my hand at roasting asparagus soon. Sounds easy! Thanks again!

  13. Lori Ventola says

    SO GOOD! I’ve been roasting every veggie I can get my hands on, and plan to continue through the summer and fall…and forever…but asparagus is in a class by itself. The tips get just a little bit crunchy. Yum. This is better than potato chips ANY day.

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