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 mins
Cook Time 10 mins
Total Time 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Here are some of my other easy paleo side dish recipes:
Primal Toad 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!
Lisa 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.
Kmewalt says
If you add a little Herb’s de Provence it tastes even better!
herbalchef says
Elana,
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.
mom2my10 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!
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.
VeggieGirl says
Can’t get much better than that – roasted goodness!! And THANK goodness asparagus is finally in season here.
zebe912 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).
mom2my10 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!
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.
Dusty Whiskers says
I just love the simplicity of your recipes. Just good wholesome food and flavors that make sense. Yum. I’m a huge fan of your cookbook too.