Roasted Asparagus: the best way to enjoy it!

roasted asparagus as a side dish to a summer bbq meal

If you don’t roast your asparagus, you really must start. I have converted asparagus haters by roasting it. It’s easy and so good, I can’t imagine going back to steaming it.  I’m not going to say much more about it, just follow along and make it– you will love it.

Roasted Asparagus

1 lb asparagus

2 tsp olive oil

1/2 tsp salt

freshly ground pepper

zest of one  lemon

Preheat oven to 400 F. Wash asparagus and snap off the ends. If the stalks are thick, give them a quick peel. (This makes them nice and tender).  Place them on a baking sheet and drizzle with the olive oil.  Use your hands to roll it back and forth to make sure they are coated. Sprinkle with salt and pepper and grate lemon zest over top. Place in oven and bake for 8-10 minutes, until tender. Enjoy!!

* can be done on the bbq in an aluminum pan, high heat, upper shelf with opposite side burners on, (one side lit only). Close cover while cooking.

* also tastes great with parmesan cheese and if you have any leftovers, throw them in your salad the next day.

purple asparagus, who knew?

peeled asparagus

add some grated lemon zest

ready for the oven or bbq


4 responses to “Roasted Asparagus: the best way to enjoy it!

  1. Hi Andrea! Siobhan connected me to your site. It’s fabulous :-).

    On the roasted asparagus try roasting it with 2 tbsp olive oil mixed with 2 tbsp lemon juice and zest of lemon. There were no leftovers this weekend!

    Take care,


    • thanks, Heather! I don’t know if you ever make preserved lemons, but if so, some finely diced on the asparagus is awesome too. Maybe I’ll do a post about preserving lemons, great condiment. 🙂

  2. I’m loving all your tips. I usually cut off the thicker ends – didn’t realize if I peel the thick parts it would make them tender. I have a pampered chef microwave vegetable cooker and all my vegs. come out perfect but going to try the oven method. More flavour your way.

    • glad you are enjoying it, Mary. Well, snap off the ends as usual, but yes, the peeling of the thicker stalks is perfect. And roasting them brings out great flavour. 🙂

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