Roasted Asparagus Recipe (2024)

425 F works as well, and I seem to do better putting a grate (it's actually a cooling rack, but works perfectly for this on top of a baking sheet) on a baking sheet instead of placing directly on a pan or sheet or dish. Allows the heat to get to all sides of the asparagus. Less soggy, more crisp and yummy.

I love this with roasted Campari tomatoes - serve with a splash of balsamic vinegar at room temperature. Lemon zest, rather than juice is a great option. Sometimes I'll marinate feta in olive oil, lemon peel, rosemary & a few peppercorns and scatter it on the asparagus & tomatoes before the balsamic drizzle. Yum.

Instead of oiling the baking sheet, I line the baking pan with parchment paper for less clean up. This is a big hit with everyone.

I put a little olive oil, sea salt, and freshly ground black pepper in a ziplock bag. I place the cleaned and dried asparagus in the bag and shake so the asparagus are evenly coated. Then I pour the asparagus in a colander to remove excess oil. Roast at 400 degrees. Delicious!!

I always substitute 1 teaspoon of toasted sesame oil and it's so good I can't do it any other way even after 20 years. Also, if you're doing this for one, you can "pan roast" it on top of the stove and turn it once. Works great and is faster.

Rather than snapping off the ends, peeling the bottom 2 inches of the asparagus stalk and then cutting off the absolutely woody bits saves more yummy asparagus for eating

Used grilling mesh pan over gas grill to cook without other changes in recipe. Was a wonderful accompaniment to Melissa Clark's roasted halibut with lemons, olives, and rosemary which was done concurrently in oven

I use thinner asparagus and roast at 400° for 6-8 minutes, so they retain a snap. I use tin foil on the baking sheet, spray w/olive oil, drizzle olive oil over the veg & spread in single layer after lightly sprinkling w/salt & pepper. Delicious just out of the oven with a drizzle or three of balsamic glaze & in asparagus & cheese omelette.

A great way to cook asparagus. For a variation I've used a neutral oil such as grapeseed or canola spiked with a bit of sesame seed oil.

Laura, what a great tip! I took your suggestion, changed it a little. I marinated feta in olive oil, lemon peel and lemon pepper, then garnished the roasted asparagus with it plus chopped Campari tomatoes. And, we just loved it, plus the balsamic glaze we drizzled over it all. We then squeezed fresh lemon juice over it all, and that seemed to really enhance the balsamic g;aze. Yum is right! Thank you. Can't wait to have this again!

I use nice, fat stems, peel the lower half of the asparagus and then snap off the ends. Jacques Pepin showed me how French chefs do this. More asparagus for me! Also put the pan on the top rack for better top browning. Yummy!

leftover asparagus cries for a frittata!

This was excellent and easy! I added balsamic vinegar, which was a great addition. Highly recommended.

Absolutely delicious.

I used 450 F. Excellent!

So easy, and so delicious.

We live in asparagus country. This makes a tasty asparagus dish, however, around here we roast ours no more than 5-7 minutes. It still tastes great, but retain a bit of crispiness.

Just bought some early thick stalk asparagus…..cut just the ends and peeled the stalks. The stalks were way too chewy.

Works great, and you can add them to the same roasting platform for anything else you've got in the oven at the time.

A trick I've used for any type of asparagus preparation -- to remove any trace of bitterness -- is to make a dry brine of equal parts sugar and kosher salt. Place on a shallow plate and roll the rinsed, trimmed, peeled, or snapped asparagus around in the mixture so that all parts are covered. Let rest for about 10 minutes. Rinse off the brine and proceed with your recipe, whether it be steaming or roasting or whatever. I omit or reduce salt in the rest of the preparation.

Great method! Used a spice blend, Back of the Yards, from Spice House. Served as side for carne guisda.

350 for 20 min thick stems

I ground Sichuan (pre-toasted) peppercorns over the Aspargus after drizzling w high grade Avocado oil...A wonderful numb tongue treat@

This asparagus recipe is wonderful and so easy!!!

I cooked the asparagus for an addtional 3/4 mins as they were quite mushy and soft when cooked for the advised amount of time

I didn't have extra virgin olive oil, so I had to substitute it with extra sinner olive oil.

This was delicious as written and I will make it again with these changes: use all of the goat cheese but 1/2 of the crème. I used DuFours pastry, so I wanted to experience the joy of crumbling butter pastry. But the moisture of the cheese mixture weighed it down. Nice fluffy curds but moist,flat pastry other than at the edges. May try the partial pre bake method suggested, and/or reduce moisture of cheese mix. But, so tasty!

Shallots substituted for scallions work very well. And we used Appel Foods Nut crumbs in stead of Ritz crackers because we have a gluten-free family member and they were delicious.