Simple Oven Roasted Asparagus with Garlic
Baking at high heat gives this simple oven roasted asparagus side dish lightly crisp tips while keeping the stalks tender.
Roasted Asparagus takes just seven minutes at 430°F (220°C). The hot oven gently browns the tips, leaving the stalks completely tender. You can toss your fresh spears with extra virgin olive oil and minced garlic right on the baking tray for an incredibly simple preparation.
Preparing the asparagus
You need 1 lb (500 g) asparagus (3 standard Australian bunches) for this recipe. You must remove the tough, woody bases before you cook the spears. The easiest way is to bend them by hand.
Grab the woody base of each stalk and bend it. Fresh, crisp asparagus will snap naturally where the tough part ends. You want to avoid old, soggy asparagus. Those older spears will not break cleanly.
Seasoning the spears
You can do all the prep work directly on the baking tray. Mound the trimmed asparagus directly on the pan. Pour 1.5 tbsp extra virgin olive oil over the top. Add 0.25 tsp each salt and pepper. Add 1 garlic clove (finely minced with a knife or garlic press).
Toss the ingredients together with your hands until the spears are well coated. The little pieces of garlic will not stick to the stalks on their own. That is normal. The garlic will flavor the dish through the cooking juices on the pan.
Spread out the asparagus into a single even layer. The stalks need space so they roast instead of steaming.
Oven temperatures and timing
Preheat the oven to 430°F (220°C) or 200°C fan. Medium-sized asparagus spears take about seven minutes to roast. Thick asparagus spears require ten to twelve minutes of roasting time.
Watch the pan closely. You want to pull the tray out when the center is completely tender and the tips begin to brown slightly. Only the tips will develop color due to the short cooking time. Do not overcook the asparagus until it becomes wrinkled.
Optional Finishes
You can use a few Optional Finishes to complete the dish. Squeeze 2 tbsp lemon juice over the asparagus while it is still hot.
The hot vegetables absorb the lemon juice better this way. Transfer the asparagus to a serving platter. Gather the spears together. Grate 2 tbsp parmesan (freshly grated) across the top.
Serving ideas
This side dish cooks fast. You can roast the asparagus while a main protein rests to time the meal. Serve it alongside roasted meats, fish, prawns, or chicken.
You can also repurpose leftover asparagus for breakfast or lunch.
- Include the tender spears in a hot fried breakfast.
- Serve the asparagus on toast spread with ricotta.
- Serve your roasted stalks topped with warm hollandaise sauce alongside perfectly poached eggs.
Simple Oven Roasted Asparagus with Garlic
Ingredients
- 1 garlic clove, finely minced with a knife or garlic press
- 1 lb asparagus, 3 standard Australian bunches
- 1.5 tbsp extra virgin olive oil
- 0.25 tsp each salt and pepper
Optional Finishes
- 2 tbsp lemon juice
- 2 tbsp parmesan, freshly grated
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Method
Storage
Store any leftover cooked vegetables in an airtight container in the refrigerator for up to three days to enjoy later.
Serving
You can time your meal perfectly by putting the asparagus in the oven to roast while your main protein is resting.
Serve this dish alongside roasted meats, fish, prawns, or chicken, or enjoy the tender spears on toast spread with ricotta.
Common mistakes
If you are using older or slightly soggy asparagus, cut the ends off with a knife instead of trying to snap them since they will not break cleanly.
Keep a close eye on the baking tray to avoid overcooking the spears until they become wrinkled.
Techniques
To prep your asparagus easily, just bend each fresh spear until the woody base snaps off cleanly right where the tough part ends.
Always thoroughly dry your vegetables after washing them so they roast beautifully in the hot oven instead of steaming.
Do not worry if the minced garlic does not perfectly stick to the stalks, as it will beautifully flavor the pan juices as the dish cooks.
Squeeze the fresh lemon juice over the asparagus right when it comes out of the oven to maximize flavor absorption.
Lining your baking tray with a sheet of parchment paper or aluminum foil will make cleanup a breeze after dinner.
- Store
- Store any leftover cooked vegetables in an airtight container in the refrigerator for up to three days to enjoy later.
Why are the stalks of my asparagus not browning in the oven?
Only the tips of the asparagus will develop color during this quick blast in the hot oven. The stalks will become completely tender, but they will not spend enough time cooking to brown all over.
I tossed the ingredients together, but the minced garlic is falling off the spears. Did I do something wrong?
That is completely normal, so please do not worry. The garlic pieces will not perfectly adhere to the stalks, but they will beautifully flavor the dish through the cooking juices on the pan.
How do I know when the asparagus is perfectly done and not overcooked?
You want to remove the tray from the oven as soon as the center of the stalks is completely tender and the tips begin to brown slightly. Keep a close eye on the pan so you can pull them out before the spears get wrinkly.
Do I need to peel my asparagus before roasting it?
You generally do not need to peel medium or thin spears before cooking. If you happen to buy very thick asparagus with tough outer skins, you can gently peel the bottom half of the stalks with a vegetable peeler for the best texture.
Can I freeze the leftover roasted vegetables to enjoy later?
Freezing cooked asparagus is usually not recommended, because the tender stalks tend to become quite mushy once thawed. Instead, just keep any extra vegetables in an airtight container in the refrigerator for up to three days.
How can I use the leftover roasted asparagus the next day?
You can enjoy the cooked spears cold or lightly warmed. Try arranging them on top of toast layered with ricotta. They are also a great addition to a cooked breakfast plate, or you can pair them with a poached egg covered in hollandaise sauce.
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