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Home » Recipes » Vegetables and Sides

Roasted Asparagus { Asparagi Arrostiti}

Published: Apr 1, 2014 · Modified: Oct 16, 2024 by Marisa Franca

Jump to Recipe
Asparagus spears on a black pan with lemon slices

It doesn't get simpler than this for a Roasted Asparagus recipe. Clean the spears, coat with extra-virgin olive oil, add salt and pepper, then roast in an oven. When it comes to asparagus I like to use as much of it as possible. So with our method there is very little waste.

For Roasted asparagus first peel ends @allourway.com
To prevent waste we peel the ends of the asparagus before we roast them.

Jump to:
  • How to prevent waste
  • How to roast asparagus
  • 📖 Recipe
  • 💬 Comments

How to prevent waste

My parents were very frugal and they didn't believe in wasting anything. I always wanted to keep as much of the produce as I could.

First snip off the very end of the asparagus. Then instead of cutting and throwing away the bottom part of the stalk, you peel the ends of the spear. It makes the end of the asparagus as tender as the top.

Be sure the spears are medium or large size or this technique won't work if the stalks are too small.

How to roast asparagus

  1. Once they are peeled you spread them out on an aluminum or parchment lined baking sheet.
  2. Toss them with some good extra-virgin olive oil, salt and pepper.
  3. Halfway through the cooking time give the asparagus a good shake.
  4. Bake in a 425F oven for about 10 to 15 minutes.
  5. Finish with a squeeze of fresh lemon juice.
Roasted asparagus is served with Chicken Francese @allourway.com

Roasted Asparagus with Lemon.

They are so very good with still a slight crunch to them. I made roasted asparagus with the Chicken Francese and together they made a very good combination.

📖 Recipe

Roasted Asparagus with lemon and parmesan cheese.

Roasted Asparagus {Asparagi Arrostiti}

An easy and delicious method for preparing asparagus. You don't have to worry that you overcook them so that they are mushy. Roasting brings out a rich flavor.
5 from 5 votes
Print Pin Rate
Course: vegetable side
Cuisine: American-Italian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 482kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 pound asparagus ends trimmed and peeled
  • 3 Tbsp. extra-virgin olive oil or more to cover the asparagus
  • Kosher salt and fresh ground pepper
  • Juice of ½ lemon
Get Recipe Ingredients

Instructions

  • Preheat oven 425F.
  • As the oven is preheating prepare the asparagus by snipping off the bottom tips of the asparagus then peeling the lower portion with vegetable peeler. This is the portion you would normally break off.
  • Toss the asparagus with olive oil on an aluminum or parchment lined baking sheet. Sprinkle with Kosher salt and freshly ground pepper.
  • Roast for 10 to 15 minutes shaking the pan half way through baking to evenly roast the asparagus.
  • When they are tender but still have a crunch, remove from the oven and squeeze the lemon over the asparagus. Serve immediately.

Notes

  • I have to admit in cases like this I don't measure the oil -- I use the q.b. whatever I think is enough.

Nutrition

Serving: 4g | Calories: 482kcal | Carbohydrates: 17g | Protein: 9g | Fat: 44g | Saturated Fat: 6g | Sodium: 9mg | Potassium: 916mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3430IU | Vitamin C: 25.4mg | Calcium: 109mg | Iron: 10mg

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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