Made with just 3 ingredients, roasted asparagus is a healthy side dish that can be pulled together easily. All you need is asparagus, olive oil, and sea salt. Asparagus is a beautifully festive spring vegetable. I love serving it at our Passover Seder as well as at warm weather dinner parties.
Asparagus is a nutritional power house that is high in fiber and low in calories. It’s a great source of vitamin A, vitamin B6, vitamin C, vitamin E, vitamin K, calcium, magnesium, and zinc. Personally though, I love asparagus because it’s delicious and so easy to prepare.
Roasted Asparagus
Ingredients
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- ¼ teaspoon celtic sea salt
Instructions
- Line asparagus spears side-by-side, in a single layer, in a 9 x 13 inch baking dish
- Drizzle with olive oil, then sprinkle with salt
- Give the pan a few shakes to roll the asparagus a half-turn
- Roast at 350°F for 10 to 12 minutes, remove from oven when tips start to brown
- Cool a few minutes, then serve
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Here are some of my other easy paleo side dish recipes:
Susan says
Absolutely says spring to me. Sometimes I just have to gild the lily and wrap in prosciutto, but simply roasted this way is sublime….anytime!
Elana says
Thanks Susan!
Jenn says
Try sprinkling with a bit of grated asiago and add a squeeze of lemon and a bit of garlic. SOOO yummy!
Elana says
Jenn, that sounds amazing!
Christiana says
I’ve roasted asparagus like this for a long time, with the addition of a drizzle of balsamic vinegar. Delicious!
Elana says
Yum!
Laura 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!
Elana says
Me too!
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!
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!
Alta 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!
Beth says
Bring on the greens! Yum!