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Oven-Roasted Asparagus

Oven-Roasted Asparagus

Name: Oven-Roasted Asparagus
Yield: 4 servings
Ingredients: 1 bunch thin asparagus spears, trimmed; 3 tablespoons olive oil; 1 ½ tablespoons grated Parmesan cheese; 1 clove garlic, minced; 1 teaspoon sea salt; ½ teaspoon ground black pepper; 1 tablespoon lemon juice

Rating: 4.79 stars

3,061 Ratings
1,918 Reviews
327 Photos

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

By swedishmilk

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Recipe Summary

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese (Optional)
1 clove garlic, minced (Optional)
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice (Optional)

Directions

Step 1

Preheat an oven to 425 degrees F (220 degrees C).

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Step 2

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Step 3

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Cook's Note

To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.

Nutrition Facts

Per Serving:

123 calories; protein 3.3g; carbohydrates 5.2g; fat 10.8g; cholesterol 1.7mg; sodium 471.4mg. Full Nutrition

Reviews (1918)

Most helpful positive review

Jen

07/16/2010

I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. I bake mine at 350 degrees for 10-12 minutes, depending on the thickness of the asparagus. Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any clean up! Read More

Helpful

(1622)

Most helpful critical review

food friend

01/04/2012

I used half the salt and still it was way to salty. otherwise it was good. Read More

Helpful

(33)

3061 Ratings

5 star values: 2536
4 star values: 446
3 star values: 48
2 star values: 22
1 star values: 9

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jen

07/16/2010

Helpful

(1622)

Alice A

02/15/2011

I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp. Read More

Helpful

(679)

tammy t

07/12/2010

I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven. Read More

Helpful

(418)

tascott75

03/22/2011

Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese. Then when I put it on a foil lined cookie sheet, I sprinkled the cheese. When it cooked the cheese got crispy and gave it a kind of deep fried texture. It was great, and easy and will make it this way everytime. Read More

Helpful

(207)

naples34102

06/17/2011

Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly. Read More

Helpful

(168)

MOLLE888

09/30/2010

Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425. Read More

Helpful

(127)

Barb A.

10/11/2010

A tasty, easy-to-prepare asparagus recipe. Like other reviewers I would say 12 minutes is altogether too long for thin stalks. Six to eight minutes works for me. I added all the optional ingredients, except the lemon juice, halved the salt and oil (there was lots) and served with Salmon with Brown Sugar Glaze (also from this site). Thanks for the recipe. Read More

Helpful

(108)

Carmen Cavanaugh

11/01/2011

Be sure to follow the footnote tip to remove tough part of stem by snapping the asparagus in two. The fresher it is, the better this works, so I do this as soon as I get home from the store (also makes weeknight cooking quicker & easier when I am ready to make). I also like to line the baking sheet with aluminum foil for easy clean up. Instead of tossing with olive oil I spray with cooking spray after the asparagus is spread in an even layer on the sheet. I promise it tastes just as good. Then I sprinkle with coarse salt & fine pepper (sprinkle from up high to more evenly distribute the seasonings). Read More

Helpful

(107)

LoveJoy

09/14/2012

I used fresh long green beans instead of asparagus, because the asparagus was out of season. delicious! Read More

Helpful

(72)

food friend

01/04/2012

I used half the salt and still it was way to salty. otherwise it was good. Read More

Helpful

(33)

More Reviews

Back to Oven-Roasted Asparagus

All Reviews for Oven-Roasted Asparagus

- of Reviews

Oven-Roasted Asparagus

Servings Per Recipe: 4
Calories: 123

% Daily Value *

protein: 7 %

carbohydrates: 2 %

dietary fiber: 10 %

sugars:

fat: 17 %

saturated fat: 9 %

cholesterol: 1 %

vitamin a iu: 17 %

niacin equivalents: 14 %

vitamin b6: 7 %

vitamin c: 14 %

folate: 15 %

calcium: 5 %

iron: 43 %

magnesium: 9 %

potassium: 7 %

sodium: 19 %

thiamin: 16 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Oven-Roasted Asparagus

1 of 1918

All Reviews

Jen

07/16/2010

Helpful

(1622)

Alice A

02/15/2011

I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp.

Helpful

(679)

tammy t

07/12/2010

I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven.

Helpful

(418)

tascott75

03/22/2011

Helpful

(207)

naples34102

06/17/2011

Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly.

Helpful

(168)

MOLLE888

09/30/2010

Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425.

Helpful

(127)

Barb A.