Baked Asparagus

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 bunches asparagus, washed
  • 1 to 2 tablespoons olive oil
  • Coarse grained salt and cracked black pepper
Directions

Preheat oven to 400 degrees F.

Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.

Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you're ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow's dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.

Tip: From mom's lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock.

Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week.

If the Queen's coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.

Tip: Asparagus starts losing its sweetness the minute it's cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.


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4.7 75
I baked the asparagus for exactly 12 minutes and they couldn't have been more perfect! Fuss-free and delicious! item not reviewed by moderator and published
Any veggie roasted is fantastic. love them when they get crispy and did add garlic powder item not reviewed by moderator and published
This is sooooo good. I'm now a huge fan of asparagus and I was not before. item not reviewed by moderator and published
Yummy recipe, and very easy if the oven is on for something else. I've tried adding garlic and other spices, but the original recipe just keeps working better than the rest. A+. item not reviewed by moderator and published
Tasty, mushrooms turn out crunchier if you leave them longer. Good as it is. item not reviewed by moderator and published
Not sure what the comment below was about, but I found this recipe very helpful. I wanted a simple recipe with times and temperatures and this was exactly what I was looking for. I cooked it at 425 [was baking something else] for about 15. Next time I will do 12 to 15 minutes at 400. In any case, I was surprised how delicious something so simple could be. You really taste the asparagus. Can't wait to make this again. Thanks Kathleen! item not reviewed by moderator and published
Any vegetable at 400 degrees for between 12 and 20 minutes works coated with olive oil. Insight on salt and pepper is kind of stupid since every recipe calls for that. Maybe add some reduced balsamic vinegar and tell people something they don't know. item not reviewed by moderator and published
I've used this recipe two times on two different ovens and on both occasions, the asparagus came out overcooked (slimy and gooey. I'd suggest turning up the oven temperature and shortening the cook time. item not reviewed by moderator and published
I cut my asparagus into thirds (so I could fit them into a container to take to school and sprinkled them with crazy salt. If you haven't found cray salt yet, go find it. It's fabulous. I've been eating the asparagus in place of normal crappy snack foods. I will be making this again! item not reviewed by moderator and published
I substituted a Garlic Bread Spread instead of black pepper. My oven cooks unevenly... I used really thin asparagus spears. The pieces in the back were brown and crispy. ( I'm a fan of brown and crispy foods!!! These tasted awesome! I cooked my next batch and browned then until crunchy and sprinkled Parmesan Chesse over the finished product... The browned tips were better than potato chips! (I am Not a fan of Black Pepper! And a Huge Garlic Fan...so take that into consideration if you change the recipe... item not reviewed by moderator and published
wow people that have to associate themselves with you must be miserable item not reviewed by moderator and published

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