Best Easy Roasted Asparagus Recipes

EASY ROASTED ASPARAGUS

Steps:

• Place the asparagus on an ungreased baking sheet. Drizzle with oil. Sprinkle with salt and pepper; turn to coat. Bake at 425° for 10-15 minutes or until tender.

EASY ROASTED RANCH ASPARAGUS

Steps:

• Preheat oven to 425 degrees.
• In a bowl, mix the olive oil and dressing mix together.
• Cut off the hard ends of the asparagus (1 inch to 2 inches) Add the asparagus to the bowl and mix well.
• Spread the asparagus onto a baking sheet and cook at 425 degrees for 10 minutes. Check the asparagus to see if it is cooked all the way through. If it is thick asparagus you will need to cook it longer.
• Serve and season with salt and pepper if desired.

SO EASY ROASTED ASPARAGUS

Steps:

• Combine sugar, salt, and pepper in small bowl.
• Set aside.
• Wash, and snap off tough ends of asparagus.
• Arrange asparagus spears in a 15x10" jellyroll pan.
• Drizzle with olive oil.
• Broil about 4 minutes, or until skin of asparagus begins to pucker.
• Sprinkle with the sugar/salt/pepper mixture.
• Serve immediately.

EASY ROASTED LEEK AND ASPARAGUS SALAD

Steps:

• 1. Preheat oven to 425º F. Have two roasting pans available.
• 2. Wash and dry asparagus. Cut off the stiff, tough bottom portion of the stalks and discard.
• 3. Remove top dark green leaf section and root section from the leek. Rinse remaining white and light green portion thoroughly in water. Slice leek crosswise into 1/8" disks. If the leek still contains some dirt, wash the disks in a bowl with cold water. Strain and pat dry.
• 4. Place asparagus, leek, and olive oil in one of the roasting pans. Stir to coat the vegetables with the olive oil. Sprinkle lightly with salt. Transfer half of the vegetables into the other roasting pan and spread so that there is only one layer of vegetables in each pan.
• 5. Roast vegetables in the preheated oven for 5 minutes, then remove from oven and stir gently. Arrange so they are in one layer again. Roast in oven for 3-6 minutes longer, or until the edges are brown and they are crisp-tender.
• 6. Allow leeks and asparagus to cool for about 5 minutes. Transfer vegetables to medium bowl. Sprinkle pine nuts on top.
• 7. In a small bowl, whisk together olive oil, garlic, salt, pepper, sweetener of choice, and lemon zest. Stream in lemon juice while vigorously whisking.
• 8. Pour dressing over the vegetables and pine nuts. Toss and refrigerate until ready to serve. Allow the salad to return to room temperature before serving.

EASY ROASTED ASPARAGUS

Steps:

• Cut bitter root end off asparagus stalks. Lay asparagus stalks side by side on a rimmed baking sheet. Drizzle olive oil over asparagus.
• With the palm of your hand, slightly roll asparagus back and forth until entire stalk is covered in olive oil.
• Sprinkle with salt and pepper.
• Roast at 400 degrees for 5-10 minutes.

EASY LEMONY ROASTED ASPARAGUS

Steps:

• Preheat the oven to 375. Spray a 9×13 inch baking dish with olive oil.
• Toss the asparagus, lemon zest, lemon juice, peppers, and garlic salt.
• Spray all the ingredients with a little more cooking spray.
• Cover with foil and bake for about half an hour, or to the desired tenderness.