These Easy Oven-Roasted Asparagus are crispy yet tender from end to end because part of the stalk is peeled. They are quick and easy enough to make for a week night dinner, and elegant enough to serve to guests. Sometimes you can find tender thin asparagus spears, and other times they can be rather large—and tough. I don’t remember where I picked up the trick of running a potato peeler over large asparagus stalks, probably a food network show, but it’s a great way to make the spear even more tender. Generally, I love roasted vegetables: potatoes, carrots, or any root vegetable for that matter—as in my roasted vegetable salad, peppers, and onions, to name a few. However, roasted asparagus is my absolute favorite.
How to Make the Best Oven-Roasted Asparagus
Wash the asparagus, and cut 1 1/2 to 2 inches off the woody ends. Take a potato peeler to the bottom third of the spear peeling of the the top layer of outer “skin.”
Place spears in a roasting pan lined with parchment paper. Drizzle one tablespoon of olive oil over the spears. Using your hands lightly toss the asparagus until they are evenly coated with oil.
Sprinkle with cracked pepper and kosher salt, and place in a preheated 400 degree oven. Roast until desired doneness—about 12 minutes. I like mine with a little crunch.
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Ingredients
- 1 bunch asparagus
- 1 tablespoon olive oil
- 1/2 teaspoon dried granulated garlic
- 1/2 teaspoon black pepper course ground
- 1/2 teaspoon salt course ground
Instructions
- Wash the asparagus, and cut 1 1/2 to 2 inches off the woody ends. Take a potato peeler to the bottom third of the spear peeling of the the top layer of outer “skin.”
- Place spears in a roasting pan lined with parchment paper. Drizzle one tablespoon of olive oil over the spears. Using your hands lightly toss the asparagus until they are evenly coated with oil.
- Sprinkle with cracked pepper and kosher salt, and place in a preheated 400 degree oven. Roast until desired doneness—about 10 to 12 minutes so they still have a little crunch.
This is absolutely the deliciousest way to eat asparagus ever!
Agreed! Sure beats having them steamed to mush!
I love asparagus. Will have to give this a try 🙂
It really is worth the extra few minutes to peel the end of the stalks. I hope you like them. Thanks for commenting!
Cheers!
There must be something special to that “peeling” thing because sometimes I only like the first two inches of asparagus and not the bottom half of the stalk. But with this recipe and shaving tip I loved the whole thing! Made me feel better about the meal than throwing half the vegetable out. Definitely a keeper!
I agree! I think there is something to peeling the bottom portion of the stalk – especially if they are thick stalks. Truth be told if they are really thin I skip that step. Thanks!
Love,
Michele
Peeling the Asparagus before….AHA!!! Such a simple preparation, it really improves the texture by leaps and bounds!! Bravo!!
Seconds anyone!!! – Yes Please!
Thank you for the kind words!
Michele