Roasted Asparagus in 3 Easy Steps

by Sharon on June 14, 2013

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I love it when food is simple, quick and easy. Nothing could be simpler that roasting up some beautiful, brilliant green asparagus. Spring is the peak season for asparagus and the farmer’s stands are full of these spears of goodness. This recipe creates a nice blank canvas for you to add whatever tickles your fancy. I served some of this asparagus up with a side of spelt noodles with vegan Alfredo sauce. It was a delicious combination. I also love the dynamic duo of asparagus and goat cheese. Mmmmmm…goat cheese…

OK, so the 3 steps!

First preheat your oven and line a baking sheet with parchment paper.

Then cut the ends of your asparagus, line them up on the baking sheet and toss with olive oil and coarse sea salt. I like to use the really coarse sea salt to give a good hit of flavour.

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Finally, roast in the oven for 10 minutes.

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And there you have it! A tasty and nutritious side of veggies to accompany your meal:)

Enjoy!

Roasted Asparagus in 3 Easy Steps

Serving Size: 4 servings

Ingredients

  • 1 bunch of asparagus, ends trimmed off
  • 2 tbsp olive oil
  • Coarse sea salt

Instructions

  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper
  3. Place asparagus on sheet and drizzle with olive oil, season with coarse sea salt
  4. Roast for 10 minutes
http://thehonoursystem.com/2013/06/14/roasted-asparagus-in-3-easy-steps/

{ 6 comments… read them below or add one }

Debbie Dubois June 14, 2013 at 6:27 pm

Yum! This is the only way I cook asparagus. So delicious.

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Sharon Sharon June 14, 2013 at 11:57 pm

I agree…and so simple! Great season for vegetables:)

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Heidi @ Food Doodles June 14, 2013 at 7:27 pm

Yum! So easy but sooo good! I love how bright they are in the picture after they’ve been roasted, they look delicious!

Reply

Sharon Sharon June 14, 2013 at 11:59 pm

The colour was gorgeous and the taste was fresh. I love spring for veggies:)

Reply

Anita June 16, 2013 at 9:29 pm

I have tried this before and it is very good.

Reply

Sharon Sharon June 16, 2013 at 9:57 pm

Thanks for checking out the blog, Anita:)

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