Roasted asparagus is one of the easiest, most foolproof ways to cook asparagus. Simply chop the woody ends off washed asparagus spears (about the bottom two inches), spread them on a baking sheet, add a little oil and seasoning, and pop them in the oven. Shake the pan once in a while so they don’t brown on one side, and take them out when they are cooked to your liking. That’s it; you’re done.
Simple roasted asparagus is a wonderful side dish with just about any meal, even this poached eggs breakfast! Give it a flavor boost by adding chopped garlic before baking, or dress it up just before serving with chopped fresh herbs, a squeeze of lemon juice, a drizzle of balsamic vinegar, or some freshly grated parmesan cheese.
TIP: Young asparagus with thin, tender stalks is preferable. Thick asparagus tends to have woody texture which can be improved by peeling it with a vegetable peeler.
- 2 lbs. fresh asparagus, ends trimmed
- 1 Tbsp. olive oil
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- Preheat oven to 400° F.
- Place asparagus on large baking sheet in a single layer. Drizzle with oil. Season with salt and pepper.
- Bake, shaking pan occasionally, for 22 to 25 minutes, or until tender-crisp.
Nutritional Information (per serving):
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 98 mg
Carbohydrates: 5 g
Fiber: 3 g
Sugars: 3 g
Protein: 3 g
Body Beast Portions
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