Roasted asparagus is a classic spring side dish, perfect for hosting an Easter meal or having friends over!
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Yesterday we hosted a Easter/St. Patrick’s day/ kiddo birthday party yesterday (it turned into a sort of a choose-your-own holiday meal),and these roasted asparagus made it to the table. They’re perfect for an easter meal if you’re planning to host! Asparagus have such a spring-y feel about them, don’t they?
Asparagus is one of my husband’s favorite vegetables, so I try to make sure and work them in regularly. But roasting them by far the best way we’ve found to prepare them.
Not only are these the tastiest, but they’re also crazy easy. Cooking asparagus this way is so easy that even when I don’t feel like cooking and we have leftovers, I don’t mind tossing these in the oven. Plus they’ll be ready in about 17 minutes, so you don’t even have to wait long!
When choosing your asparagus, thickness matters. I prefer thin ones, where you can simply chop off the woody ends and cook. Thicker ones require you to peel them so they’re not too fibrous to eat.
- 1 bunch (approximately 1 lb) asparagus
- 1-2 tbsp olive oil
- 1-2 tbsp lemon juice or one lemon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- generous pinch salt
- Preheat the oven for 450°F.
- Trim the asparagus: cut off the woody ends of the stalk, and peel outer layer if they’re thick and fibrous.
- Coat asparagus with olive oil, garlic powder, onion powder and salt. Toss and spread on a baking sheet.
- Bake for 10-15 minutes. They’re done when the tops are lightly browned and the stalks are softened.