This starter or side dish is so easy to prepare, anyone can make it!
The other day I chatted to a friend and she mentioned that she never sees any vegetable dishes here on Greedy Gourmet. Uh oh. I knew she was right as I took on board the constructive criticism.
Lately I have been concentrating on jazzing up the protein part of our dinners and serving vegetables relatively straight forward on the side.
But sometimes simple is best and I regularly prepare asparagus this way, which I thought I would share with you.
More side dish inspirationPrint
Simple Roasted Asparagus
- Total Time: 20 minutes
- cooking spray / olive oil / melted butter
- salt and freshly ground pepper
- Preheat the oven to 230°C (fan 210°C/450°F/gas 8).
- Rinse the asparagus spears with cool water and snap off and discard the tough stem ends.
- Pat the asparagus spears dry with paper towels.
- Place the spears in a single layer on a large baking sheet or tray.
- Spray or drizzle the spears lightly with cooking spray, olive oil or melted butter and sprinkle with salt and black pepper.
- Bake the asparagus for 10 to 12 minutes or until the spears are tender.
- Serve preferably hot but it tastes good cold too!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Serving Size: 53g
- Calories: 131
- Sugar: 1 g
- Sodium: 27 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g
yum! so simple and delicious!
Sarah, Maison Cupcake
I'm a new convert to asparagus, I like chopping mine up and frying it in butter. See you tomorrow!
I love roasted asparagus! I especially love tossing in some garlic to roast along with it!
There are two things I loved. 🙂
I have hardly ever eaten asparagus, but I just loved the picture you showed.. I could do with tasting them one day. 🙂
Secondly - I completely identify with the caption: Always thinking of the next meal. That is so me! 🙂
Have a nice day.
I'm with Jessy on this one. It looks delish, but I'd throw in some garlic too. Nice site!
Greetings from Gibraltar.
Renil M. George
Asparagus roasted is also another great idea.
Top it off with hollandaise 🙂 Just published a recipe about it