Roasted Asparagus

Spring = asparagus season!

My husband and I love asparagus. It’s so easy to throw in a basket and place on the grill with steak, brats, or burgers. But since we haven’t been able to grill a lot this season (thank you, grad school), I have been making oven roasted asparagus at least once a week.

Roasted asparagus is a low-maintenance, high-flavor side that can compliment anything from a slow-cooker roast to sandwiches or reheated leftovers.

I keep the seasonings pared down in order to let the natural roasting flavors shine.

And since we prefer our roasted asparagus with a slight crunch, so you may need to extend the cooking time for more tender spears.

Ready to give it a try? Share your favorite spring vegetable in the comments below.

---

Step 1: Wash your hands with soap and warm water. Preheat oven to 425°F. Line a 13 x 18-inch sheet pan with parchment paper. Gather your ingredients:

• 1 bunch asparagus

• 1 Tablespoon olive oil

• Salt and pepper, to taste

• ½ teaspoon garlic powder or 1 garlic clove, minced (optional)

Step 2a: Remove woody ends from asparagus spears. Grab the stalk at either end.

Step 2b: Bend until asparagus snaps naturally at the point where it starts to get tough.

Step 3: Arrange asparagus spears on the sheet pan in a single layer.

Step 4: Drizzle olive oil over the asparagus. Sprinkle with salt and pepper. For additional flavor, add garlic powder or freshly minced garlic.

Step 5: Bake at 425°F for 10-12 minutes until asparagus reach desired tenderness. Adjust baking time depending on thickness of spears.

MyPlate Meal Ideas:

#1: Roasted asparagus with grilled steak, homemade potato salad, sliced melon, and milk.

#2: Roasted asparagus with maple mustard salmon, brown rice, and peaches on cottage cheese.

#3: Roasted asparagus with scrambled eggs over sourdough toast with bacon bits and a berry parfait.