Roasted Asparagus – Thank you, Ina Garten, the Barefoot Contessa!
Have you ever roasted asparagus? Growing up my mother and grandmother always boiled vegetables. When you think about it, the water that you drain away after boiling them probably contains a lot of the flavor and nutrients. When I discovered roasting vegetables, from watching Ina Garten of Barefoot Contessa fame, I was thrilled with the result. Roasting is now my go-to method for a lot of vegetables that I used to cook by drowning them in boiling water. I use the method for potatoes, squash, Brussels sprouts, beets, carrots, broccoli, cauliflower, the list goes on and on. Roasted asparagus is one of my favorites! Roasted asparagus is rich in vitamins A, C, E, and K and also contains the mineral chromium which is very helpful in controlling blood sugar. And roasted asparagus is also an excellent source of dietary fiber. This recipe is a great vegetarian side if simply served with a wedge of fresh lemon.
Roasting Asparagus is really easy. Super Easy! As easy as laying it on a baking sheet, tossing it in olive oil, sprinkling it with salt and pepper, and putting it in an oven at 400 degrees for 10-30 minutes, time dependent on the size/thickness of the asparagus. That’s it! All that’s left to do is eat it! Yum!Print
Roasted Asparagus Recipe
Roasted asparagus is easy and yummy! Sometimes the simple things are the best.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Vegetable Side Dish
- Cuisine: American
- 3 lbs. asparagus (trimmed and cleaned, and peeled if necessary (thicker spears need peeling)
- 2 tbs. olive oil
- salt, to taste
- pepper, to taste
- Preheat oven to 400 degrees F.
- Wash and trim the asparagus spears, and peel the lower portion, if the spears are large and woody.
- Place on a baking sheet in a single layer.
- Pour the olive oil over the spears, and toss so they are well covered in oil.
- Sprinkle with salt and pepper, the same amount you would use to season on your plate if you were eating them.
- Roast in the oven for 10 -30 minutes until tender. The thicker spears will take longer, the thinner pencil size one less time.
The asparagus can be served with plain butter and a drizzle of lemon juice or with an sauce that you would like. Hollandaise is always yummy and not that difficult to make! Try my recipe below for a quick and easy but very tasty sauce. Although not traditional, its the same ingredients and the blender method takes the scary out of making hollandaise sauce.Print
Easy Hollandaise Sauce Recipe
For this recipe you will use your blender and no worry about scrambled eggs in the sauce…..just smooooothness!
- Prep Time: 5 mins
- Cook Time: 1 min
- Total Time: 6 mins
- Category: Sauce
- Cuisine: French (American adaptation)
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- pinch of cayenne pepper
- 10 tablespoons melted butter
- Melt butter in small pan but do not let it boil.
- Put egg yolks, lemon juice, and cayenne in blender and blend on medium for 20-30 seconds.
- Turn blender to lowest speed and slowly add the butter.
- Once combined, taste. Add salt or more lemon to your taste. If too thick, thin with a little warm water. after additions, pulse the blender briefly to combine. Keep sauce warm by placing blender bowl in pan of warm water until ready to serve.
I love Roasted Asparagus with Hollandaise Sauce for a veggie side dish with ham, like at Easter dinner.
This looks so yummy! Thank you for linking up at “A Little Bird Told Me” Wednesday link party! You have been featured on Mama’s Happy Hive blog. 🙂
Sheryl T says
Thanks for the feature on your linky party. I so appreciate your party as a pot to link up on. I know how much work is involved in running one.
Angela McKinney says
I love asparagus and this sounds yummy. Thanks for sharing at #HomeMattersParty
Sheryl T says
Asparagus is so yummy. Do you like the larger spears or the smaller? I find it interesting what people’s preferences are in regards to that. The smaller stems aren’t as woody so they require less work like peeling but the larger ones are “meatier” and I don’t mind peeling them to remove the “woody” exterior.
Becky @dempsterlogbook says
Thanks for sharing at Motivational Monday. Hope you will link up again tonight!
Debbie Rodrigues says
I always have asparagus in the fridge. I ate them every single day and I love them.
I have never tried them with Hollandaise sauce though. Thanks for the idea.
GiGi Eats says
Travel Animal Doctor says
This looks delicious. I have never tried it with hollandaise sauce… this recipe may be just the thing to try.
Hi! Visiting from Motivational Monday! Thanks for the recipe! I will be trying this next time I make asparagus.
Kristen from The Road to Domestication says
I love asparagus, and this looks amazing! Thanks so much for taking the time to link up with us over at the #HomeMattersParty – we hope to see you again this Friday! Feel free to bring a friend!
Sheryl T says
Asparagus is easy to grow if you have space in your yard. You plant the bed and as its perennial it will come up every spring. It really needs minimal care and when you grow it yourself, it tastes so much better than the commercially grown asparagus that you get in the market. You can freeze or can it so you can enjoy it throughout the year. With all the chemicals used on the “fresh” food that is grown in other countries, we don’t really know what we are putting in our bodies. The more we can be proactive and hands on with our food, the better it is for our families. Because of the drought in California, more of our food is being imported from countries whose health standards are not the same as ours. Importing not only makes for health concerns but also added expense. Once you plant the bed of asparagus, the hard labor and expense is over and you will benefit year after year.
Katherines Corner says
one of my favorite things! Thank you for sharing at the Thursday FavoriteThings blog hop xo
Becky @dempsterlogbook says
Love roasted veggies! Thanks for linking up at Motivational Monday. Hope to see you link up again!
This recipe for hollandaise is so much easier than the traditional version! Thank you for linking it up at This Is How We Roll Thursday. I might actually make hollandaise now that I don’t have to worry about serving soupy scrambled eggs by accident.
Yum! It’s so mice that asparagus is in season again! I love the stuff…. I am going to have to try your recipe….. Thanks so much for your awesomeness!! 🙂
[email protected] and Spicy Monkey says
I just love roasted asparagus & your picture is making me hungry! Visiting from Get Him Fed Fridays. Happy Easter!
Sue Williams says
Dropping by from Katherine’s Corner during the blog hop. I immediately printed out this recipe and cannot wait to try it!