Roasted asparagus with garlic is wonderfully tender-crisp. Roast the asparagus in a 400 degree oven for just 15 minutes. Overcooking will make it stringy!
Roasting asparagus is one of my favorite ways of cooking this healthy vegetable.
I do like simply steamed asparagus. But my kids and husband are not big fans. They much prefer roasted asparagus.
I suspect that growing up with a Dutch dad taught me to love very simply prepared vegetables. Boiled and salted, that’s how Grandma used to cook her vegetables, and dad does the same.
I will admit though, that roasting vegetables greatly enhances their flavor and texture. And asparagus is a good example. When done just right, roasted asparagus is tender-crisp, and very flavorful.
How long do you bake asparagus?
I roast asparagus at 400°F for 15 minutes. I find that this is the optimal time and temperature when using medium-thickness stalks.
Why is my roasted asparagus stringy?
Some people complain that their roasted asparagus is stringy. I suspect this happens when the asparagus is overcooked. Asparagus cooks fast. So although you do want it cooked, not raw, it’s better to slightly undercook, and let it finish cooking on your plate. If you don’t overcook the asparagus, the stems will be tender-crisp and very flavorful. Overcooked asparagus is mushy and stringy.
Use garlic or garlic powder – it’s up to you
I use garlic powder when making roasted asparagus, because its fine granules coat the asparagus uniformly. If you prefer fresh minced garlic, that’s fine too.
How to serve roasted asparagus?
It’s such a versatile side dish, really. You can serve it with anything – beef, chicken or fish, it works well with all of them. I often serve roasted asparagus with baked chicken breast. I bake both in the same 450°F oven, reducing the asparagus roasting time to 12 minutes.
Roasted asparagus is also good with healthy sloppy Joes, with pork roast and with baked cod. With all these dishes, you can roast the asparagus in the same oven as the main course, slightly adjusting the cooking time.
What about leftovers?
If you happen to have leftovers, I have a great tip for you. Cold roasted asparagus is delicious! Think antipasti… that’s the idea. I often have it for my lunch, with poached eggs. It’s really good! Of course, you can also reheat leftovers. If you do, it’s best to use the microwave on 50% power.
Roasted Asparagus with Garlic and Olive Oil
- 1 lb. fresh asparagus, tough ends trimmed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (not fine table salt)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place the asparagus on the baking sheet. Drizzle with the olive oil, then toss with your hands to coat. Sprinkle with kosher salt, black pepper and garlic powder.
- Bake until just tender-crisp, about 15 minutes. Serve immediately.