Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Roasted Asparagus Recipe
Roasted Asparagus – Only a very fast, very tasty strategy to cook dinner asparagus – roasted with a little bit garlic in a scorching oven, then completed with a drizzle of lemon juice and sprinkle of parmesan. YUM!
Welcome to Day 11 of the inaugural Vacation Salad Marathon, the place I’m sharing 30 salads in a row by means of to Christmas Eve – only for one thing completely different to the same old sugar-loaded baking countdowns!!
At this time, one thing fast and straightforward for when asparagus is ample and low cost:
Roasting is a wonderful strategy to make any cook-able vegetable tastier with little or no effort. All you want is a drizzle of oil, salt and pepper, then sufficient time within the oven so the vegetable cooks by means of to your style (tender-crisp is the case for me, more often than not), and will get a little bit of color on it.
With asparagus, we will actually solely get a little bit color on the sharp finish, being that they cook dinner shortly (7 minutes, for medium dimension ones pictured), however even a little bit of color remains to be tastier than steaming!
Right here’s what I take advantage of to roast asparagus. I do know I solely stated salt and pepper, however garlic does make every thing tastier!
Now herein lies the rationale why I make this a LOT as a fast aspect dish – how easy that is to make:
1 & 2. Snap the woody ends off – simply seize just a few asparagus and snap off the underside 3 – 5cm / 1 – 2″ which is the woody fibrous finish that’s not good to eat. No want to tug out a knife right here, it’ll naturally break on the level the place the woody half finishes (so long as the asparagus is contemporary and crisp, not previous and soggy);
3. Drizzle with olive oil, toss with salt, pepper and garlic. I do that proper on the tray. Sure, little bits of garlic received’t correctly persist with the asparagus and no, that’s not an issue. You’ll nonetheless get flavour on the asparagus by way of the residual oil & asparagus juices on the tray;
4. Unfold and bake – simply 7 minutes in a scorching 220°C/430°F oven! (Until you’ve received thicker ones, then it is going to be nearer to 10 to 12 minutes)
5. Non-obligatory lemon – I prefer to squeeze over lemon juice whereas scorching as a result of it absorbs a few of the flavour, then simply give it a fast toss;
6. Pile onto serving plate and if utilizing the non-obligatory parmesan, simply grate it straight over. Executed!
Function a fast aspect with something, from roasts to fish, prawns to chicken. As a result of it cooks so shortly, it’s a very good vegetable aspect dish for roasts as a result of the asparagus will be roasted whereas, say, a roast chicken is resting earlier than carving it up.
Add it to the aspect of a breakfast fry up, or smear a bit of toast with ricotta then pile on the asparagus.
And one other strategy to serve that is with poached egg and Hollandaise Sauce. Albeit you typically see this mix with plain steamed asparagus, think about it with ROASTED garlic asparagus! Knock-your-socks-off superb!
Serve it similar to that as pretty starter, or with a slice of toasted crusty bread for brunch. – Johnsat x
What’s the Vacation Salad Marathon?
That is my inaugural Christmas recipe countdown the place I’m sharing 30 salad recipes in a row till Christmas Eve – one thing fully completely different to individuals’s regular baking countdowns!
These salads are along with my common 3 new recipes per week. As a result of aren’t you bored of the same old tomato-cucumber-lettuce backyard salad routine??
Click on right here to see all of the Vacation Salad Marathon recipes to this point, or join instantaneous updates and also you’ll obtain a free e-mail alert each time I publish a brand new salad! 🙂
Ingredients
- 500g/1 lb asparagus (3 standard Australian bunches)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp each salt and pepper
- 1 garlic clove , finely minced (knife or garlic press)
- 2 tbsp lemon juice
- 2 tbsp parmesan , freshly grated
Instructions
- Preheat oven to 220°C/430°F (200°C fan).
- Snap the woody ends off the asparagus – it will naturally break at the right point.
- Pile onto tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss, then spread out on tray.
- Roast 7 minutes, or until ends have a bit of colour on them and the asparagus is just cooked through. It will take 10 – 12 minutes for very thick ones. Don’t let them get wrinkly and sad!
- Remove from oven.
- Toss with lemon juice, if using. Pile onto serving platter, grate over optional parmesan. Serve!
Notes
Nutrition per serving, assuming this serves 4 as a side.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
