Oven Roasted Asparagus

In a previous post I stated that I did not like vegetables, and that is a fact. I now eat them and one of the first vegetables that I actually started to crave was Roasted Asparagus. Yes, a vegetable that some adults shy away from because it is either to hard to prepare, to woody or they just don’t know how to make it. Well hopefully this post will convert the non- asparagus lovers over to the asparagus loving side!


1 bunch of Asparagus

2 tablespoons of olive oil

Juice of 1 lemon

Pinch of salt

Couple grinds of fresh pepper

Preheat oven to 400°F.

Wash and Trim Asparagus

  • When you pick asparagus out at the grocery store, I find pick spears that are thin and roughly the size of your pinky finger. These spears will be more tender, and less woody.
  • When I trim asparagus, I grasp both ends of the asparagus spear and bend the pieces together. Where spear “snaps” is the point where the woody portion ends. I then lay the snapped end next to the rest of the spears and cut off the woody ends.
Bend the ends of the spear together till it “snaps”.
Place the “snapped” spear next to the uncut spears to use it as a guide. Cut off the woody ends.

Place on a baking sheet and add oil, lemon juice, salt and pepper. Stir to coat the asparagus.

Place in oven and bake for 10 minutes, stirring half way. Check after 10 minutes, if the asparagus is not easily poked by a fork place back in the oven for another 5 minutes. Asparagus is done when it can be easily poked by a fork and is slightly browned.

Slightly browned asparagus.


*Note- if you do not have a fresh lemon on hand, you can use 1 tablespoon of lemon juice concentrate.

The roasted asparagus pairs well with roasted fish and a rice/quinoa mix 🙂

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