Roasted Asparagus

I usually steam asparagus but decided to try roasting it.  Steaming is good, but roasting was awesome!


  • 1 pound fresh asparagus, trimmed
  • 2 teaspoons dried herbs (I used basil – oregano or Italian Seasoning would also work well)
  • 2 tablespoons olive oil
  • kosher salt and freshly ground black pepper
  • 1 oz. parmesan cheese, shaved


Preheat oven to 450 degrees.  Heat a heavy shallow baking pan in the oven for 5 minutes (I missed that step).

Meanwhile, in a large bowl toss asparagus with herbs, oil, salt and pepper.

In the hot baking pan, spread asparagus in a single layer.  Return to oven.  Roast, uncovered, until spears are tender when pierced with the tip of a knife, about 10 to 12 minutes, depending on spear thickness, stirring once during roasting.

Remove baking pan from oven.  With tongs, transfer asparagus to a serving platter.  Sprinkle with shaved Parmesan cheese.  Makes 4 to 6 servings.


Most vegetables roast well.  Here are a few others to try:

  • 1 lb. carrots, peeled and cut in 1-inch pieces (35 to 40 minutes)
  • 1 lb. green beans, trimmed and pre-cooked in boiling water for 2 minutes, then drained (8 to 10 minutes)
  • 1-1/2 sweet potatoes, thinly sliced (16 to 18 minutes)
  • 1-1/2 lb. fingerling potatoes, or new potatoes cut in half lengthwise (25 to 30 minutes)

NOTE:  All roasting times are 450 degrees.  For vegetables roasted longer than 15 minutes, stir occasionally until they are tender.

 From Better Homes & Gardens Magazine
February 2006


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