Oven roasted asparagus is one of our favourite spring time veggies and oven roasting is a quick and easy way to get it on the table tasting great.
Asparagus is one of those vegetables that truly is best eaten in season. It’s just not the same once it’s been frozen or preserved in some way. Sure frozen asparagus works in soups, stri fries, casseroles, frittatas and baked dishes – but as a star side dish, it’s just never quite as good as when you can get fresh, seasonal asparagus.
So when it’s in season – celebrate it and eat as much of it as you can!
How to Make Oven Roasted Asparagus
Oven Roasted Asparagus
- 1 bundle fresh asparagus (1lb or 454 g)
- 1 Tbsp canola oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp lemon zest
- 2 Tbsp fresh grated Parmesan or nutritional yeast
- pinch hot pepper flakes (optional)
- Preheat oven to 400°F/204°C.
- Snap woody ends off each asparagus spear, wash and pat dry.
- Coat asparagus evenly with oil and season with salt and pepper.
- Lay out on baking sheet being sure to leave space around each spear so it will bake not steam.
- Bake for 8 to 12 minutes depending on size of asparagus spears, the thicker the longer they'll take.
- Remove from oven and sprinkle with lemon zest, Parmesan cheese and hot pepper flakes if using. Serve right away.
How to Buy and Store Fresh Asparagus
For the freshest, most tender asparagus look for:
- Firm spears, avoid limp or wilted spears. When you hold the bottom of a spear, it should stand straight up without flopping to the side.
- Tips should be closed and compact, like a tight flower bud.
- The colour should be a rich green with some white at the bottom and a little touch of purple on the tips. Avoid yellowing asparagus.
- The bottoms of the asparagus should be damp, not dry and scaly. Usually, stores will keep asparagus in some water or on on top of a wet sponge.
Once you get it home, eat it as soon as possible. Asparagus continues to age after it is cut, so the quicker you eat it the better it will taste. That said, if stored properly, it will last about 5 to 7 days in the fridge. Here are two options for storing asparagus. We usually use the second method, because in our household, open water vessels in the fridge are a recipe for disaster!
- Keep Like Cut Flowers – Cut the bottom of the spears and keep them in a jar of water in the fridge. Cover the tops loosely with a plastic bag.
- Wrap the Bottoms – Cut the bottom of the spears and then wrap them in a damp cotton or paper towel. Keep in a plastic bag in your crisper drawer. Check periodically to ensure they are not too damp and becoming soggy.
What’s your family’s favourite ingredient to add?
Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.
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