Oven-roasted asparagus is hands down the simplest side dish for busy weeknight dinners. We’ll show you how to make the Best Oven Roasted Asparagus with key ingredients to complement its earthy sweetness and diminish bitter flavors.
Asparagus is the star of spring vegetables, a perennial favorite cultivated in gardens and found growing wild throughout the country.Â
I remember spotting patches of wild asparagus along country roads growing up in Missouri; it was as common as hunting for morel mushrooms.
While green asparagus is the most common variety in supermarkets, other types are worth exploring.
- Green asparagus is the most common variety, celebrated for its grassy flavor and vibrant green color. Green asparagus is harvested when the spears reach their optimal size and is readily available in grocery stores, though its flavor is best during the spring and early summer months.
- White asparagus is shielded from sunlight while grown to prevent chlorophyll production. As a result, it lacks the green pigment and has a more mild, less earthy flavor, though slightly nutty and bitter flavor. White asparagus is popular in Europe and is typically more expensive due to the labor-intensive growing process.
- Purple asparagus is characterized by its striking purple hue, this variety of asparagus offers a slightly sweeter flavor than its green counterpart. Purple asparagus contains anthocyanins that contribute to its vibrant color when raw, but it will turn green once cooked.Â
- Wild asparagus is thinner and more delicate than cultivated varieties, wild asparagus has a more intense flavor. It’s foraged in the spring and can be a rare find in markets.
How to Store Asparagus When You Bring it Home
The ideal way to store asparagus is to trim the fibrous ends about 1 inch up from the bottom, stand up in an inch of water, and keep it in the refrigerator. This will keep the asparagus from drying out.
Any container holding the asparagus upright will work; we often use a large coffee cup. This method will keep the asparagus fresh for up to a week, perhaps longer if it was kept this way in the store.
Why Roast Asparagus?
Roasting asparagus at a high heat enhances its inherent nutty flavor, making it more complex and appealing. The straightforward process requires minimal preparation, making it an excellent choice for busy weeknights.
Roasting vegetables with bitter compounds like asparagus, broccoli, and Brussels sprouts, adds a savory depth of flavor that only happens with a bit of caramelization at those browned edges.
How to Prepare Asparagus for Roasting
The classic preparation for asparagus is to peel the spears just below the heads to make them more tender, but that is not the best method when roasting.
For the best roasting results, do not peel. Just rinse and trim off the bottoms at the natural bend or breaking point of the stalk (where the color changes from green to tan), 1-2 inches from the base.
TOP TIPS for the Best Roasted Asparagus
- Don’t peel, just trimÂ
- High temperature of 425°F for 8-10 minutes, or broil on high 6-8 minutes, depending on size
- Watch it, don’t walk away. It cooks fast.
- Don’t overcook; when it’s crisp-tender (a fork can pierce it, but not too easily) and browned in spots, it’s done.
- Garnish it with some combination of fat, salt, sweet, or sour
The BEST Garnishes and Why They Work
Asparagus contains a sulfuric compound called asparagusic acid, which is more pronounced in young asparagus. This is why asparagus will taste sweeter when harvested at the right time when it is more mature.Â
Even when the harvest is timely, asparagus can still have a slight bitterness or, some would say, edginess.
The best way to complement or minimize bitterness in vegetables is with fat, salt, sweet, and sour (acids). This is why our recipe for caramelized onions and blue cheese asparagus works so well too.Â
We use these proven techniques in the following recommended garnishes:
- Mandarin oranges, walnuts, and feta bring a one-two punch of salt and sweet with a touch of fat in the walnuts. This is not only delicious but also sets up the wow factor for a beautiful side dish that will impress on any holiday.
- Parmesan and lemon zest is the acidic-umami combo that goes straight to the heart of clean, simple flavor. This is best when served alongside fattier meats like grilled steaks or chicken thighs.
- Sliced almonds and aged balsamic is the sweet-savory topper with a touch of elegance. This pairs well with leaner meats like grilled chicken breasts and skillet-seared salmon.Â
Main Dishes to Serve with Roasted Asparagus
- Scampi Style Steak
- Grilled Lamb Loin Chops
- Oven Roasted Tri-Tip
- Goat Cheese Stuffed Chicken Breast
- Cheese & Spinach Manicotti
- Mustard Braised Chicken
Roasted Asparagus 3 Ways
Ingredients
ROASTING THE ASPARAGUS:
- 1 pound asparagus — ends trimmed
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly cracked pepper
GARNISH COMBOS:
- 2 whole mandarin oranges — peeled and segments separated and cut in half
- 1/4 cup feta cheese — crumbled
- 1/3 cup walnuts — coarsely chopped
-OR-
- 1/3 cup grated parmesan cheese
- 1 whole lemon — zested (about 1 tablespoon)
-OR-
- 1/3 cup sliced almonds
- 2 tablespoons aged balsamic (Condimento)
Instructions
- Position top oven rack approximately 6 inches under broiler and turn broiler on high. Prepare asparagus by trimming fibrous ends.
- Arrange asparagus on a rimmed baking sheet so that each spear is touching the pan and separate. Drizzle with olive oil and roll asparagus to coat well. Sprinkle with salt and pepper.
- Set asparagus under the broiler for 6-8 minutes, checking and turning (rolling 1/4 turn) asparagus every few minutes until lightly browned in spots and crisp tender. Cook slightly longer if a softer texture is preferred.
- Remove from oven and arrange in a single layer on a platter. Garnish with any combination of the garnishes preferred. Serve immediately.
Julie says
Asparagus always tastes best in spring even though it’s always available in our stores. We really liked the oranges with it!
Eva Taylor says
What a beautiful dish, the colours are just perfect for spring. Although I personally find the canned mandarines a little to syrupy but any fresh citrus would be perfect. I’m going to book mark this for when asparagus are local, they are very late this year.
Judy Purcell says
Hi Eva, thanks for stopping by and for your thoughtful comment. I agree, canned mandarins can be syrupy, so fresh is best. Additionally, when I look for canned, I am careful to only choose the kind in natural juices rather than in syrup. I do think you will like the sweet/salt combo with the feta, no matter they type of citrus you use–and it is so quick to pull together! 🙂
Amy (Savory Moments) says
What a bright and delightful dish! I can’t wait for asparagus season to begin!!
Gourmantine says
The green asparagus dish looks so vibrant, it’s spring on a plate. I’m still waiting for the asparagus season to start here, any week now.
Michele@FitFoodista says
What a simple recipe that lets the flavors of the best, fresh ingredients shine through. I love asparagus, blue cheese of any sort, and mandarine oranges too! This one is going in the “save for later” file 🙂
Thanks for linking to the Hearth and Soul Hop!
Krista Jorstad says
This looks beautiful! I just blanched asparagus for a side dish at dinner yesterday, and it felt like such a treat even with the low low prices these days. Great ideas for how to use ’em!
-Krista, http://www.thebeetreporter.blog.com
rsmacaalay says
I love asparagus but there are only few recipes that I know of using this wonderful vegetable now I have added and new one. Thanks for sharing.
nancy@skinnykitchen.com says
Love asparagus this time of year. Great recipe!