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Roasted Asparagus

It’s asparagus time! These things grow faster than weeds and my parents are always bringing me bundles at a time. Good thing then that there’s a foolproof way to cook asparagus, and it’s almost as good as grilling. I broil mine in the oven since I’m kind of out of luck in the grill department thanks to apartment living. Plus using the oven means you can make this any time of year!

Roasted Asparagus

This has got to be one of the easiest recipes you’ll ever come across. Sprinkle some oil, season to taste, pop in the over and voilà! You have just created a stunning masterpiece that people will be talking about for ages. Broiling it in the oven gives it just enough color on the outside to make it look like it had the possibility of seeing an actual grill! I love it. I could eat this every week. If asparagus isn’t your thing, you could swap it out for your favorite veggie. But come on, who are we kidding, how can one not love asparagus!

Roasted Asparagus

I’ve paired this with a bourbon chicken…well really it’s a whiskey chicken since we don’t have any bourbon in the house. I’d make this chicken again just to fill my house with the amazing smell. The recipe for the chicken can be found at Pinch of Yum. I haven’t explored their site too much, but what I saw all looked delicious. You should make this asparagus with any of their main dishes…heck you should make it with all my main dishes! Picture this sitting next to the pasta bake. Wouldn’t that be a great way to complete a dinner.


Roasted Asparagus

  Roasted Asparagus
Prep Time: 2 mins Cook Time: 10 mins Total Time: 12 mins
Makes: 2-4 servings
1 tablespoon oil, I think olive oil works best
1/2 a bunch of asparagus
Salt, I used a garlic salt

1) Line a cookie sheet with foil and spray with oil.

2) Place asparagus on the foil and lightly coat with oil and salt. Season to taste.

3) Set in the oven on broil and place on the top rack. Broil for about 10 minutes.
Check with a fork to see if it’s done to your liking. I like my asparagus soft but not soggy, so I try to keep it on the crispier side.

I have also used a toaster oven on broil with great success. Feel free to play around with the spices and sprinkle on any that you would like!


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AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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