Roasted Asparagus

Roasted Asparagus

This was one of the very first recipes that I attempted and, not to toot my own horn, goes over so well EVERY single time that it’s made that I’m always asked for the recipe.

If they only knew how simple it is.


Asparagus, cleaned & with the woody, white end chopped off
Extra Virgin Olive Oil
Sea Salt


1. Preheat the oven to 450 degrees Fahrenheit
2. Place your cleaned & trimmed asparagus in a shallow roasting pan, one layer if possible
3. Drizzle the extra virgin olive oil over the top lightly and shake the pan, allowing the olive oil to coat the asparagus
4. Place the pan in the oven and cook for 5 minutes
5. Flip over the asparagus and return to the oven for another 5 minutes or until desired doneness.

That’s it!  So simple, so delicious and so in season right now!

A little Cook’s tip that I learned on Food Network:

To determine where you should be cutting your asparagus, take one stalk in your hand and attempt to snap the stalk where the white part of the stem meets the green.  The stalk should snap easily enough  Do this again a second and then a third time.  This will give you a rough idea where the whole bundle of asparagus needs to be cut to ensure that you and your family won’t be dining on too much roughage!

Other ideas:

I love this recipe in every single season of the year!  The trick is to choose vegetables that are in season.

In the fall, I love Roast Kale.  To me, it tastes like a potato chip.  Seriously!

In late fall, early winter, I love to make a pan of Roast Root Vegetables.  The only difference is the vegetable, in this case- sweet potatoes, turnips, parsnips, carrots, etc- and the cook time.

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