Roasted Asparagus

It’s almost embarassing to call this a recipe, but I wanted to post about this roasted asparagus because it’s SO easy and delicious. Hubby and I always prepare vegetables with our dinner and asparagus is one of our favs (along with brussels sprouts). 99 times out of 100 when we have asparagus we roast it.

As you all know, Hubby LOVES garlic. So we usually throw some in with the asparagus. But tonight I was making it for just me, so I left the garlic out. Either way it’s delicious and you can throw the asparagus in the oven and forget about it while you prepare the rest of your meal.

One Year Ago: Dairy Free Chocolate Strawberry and Vanilla Ice Cream Cupcakes
Two Years Ago: Spinach and Artichoke Pizza

Print Save

Roasted Asparagus

Yield: 2-4


1 bundle asparagus - look for fatter stalks
1 Tbsp olive oil
2 cloves garlic, sliced (optional)
salt and pepper to taste


Preheat oven to 400. Line a baking sheet with aluminum foil to avoid a mess.

Prepare asparagus by holding a piece with both hands, one hand on each end. Bend until the asparagus snaps. The bottom part should be discarded. Snap asparagus in half again, or leave stalks long and place on baking sheet. Repeat until all asparagus in on the sheet.

Drizzle the olive oil over asparagus. Use your hand to stir it up so all the asparagus gets coated. Sprinkle with salt and pepper. Add garlic if using.

Roast in oven for 15 minutes, stirring once in the middle. Serve hot or at room temperature.

    Pin It

10 Responses to “Corn Tomato and Avocado Salad”

  1. #
    Cate — June 30, 2009 at 12:36 pm

    This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!

  2. #
    oneordinaryday — June 30, 2009 at 12:45 pm

    Looks perfect. Yum.

  3. #
    Colleen — June 30, 2009 at 1:15 pm

    Your pictures look great! I am glad you liked this – I need to make it again soon!

  4. #
    Mermaid Sweets — June 30, 2009 at 2:53 pm

    oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.

  5. #
    thecookingnurse — June 30, 2009 at 3:47 pm

    I have seen this recipe floating around and I must try it!

  6. #
    Ingrid — June 30, 2009 at 7:48 pm

    I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.

    Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!

  7. #
    ellysaysopa — June 30, 2009 at 8:44 pm

    I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!

  8. #
    Jen — June 30, 2009 at 8:52 pm

    It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.

  9. #
    Katie — July 2, 2009 at 12:44 am

    YUMMY! It looks great and perfect for the summer!

  10. #
    thecookingnurse — July 13, 2009 at 10:24 pm

    Update! I made this and added a few additional ingredients. I love it!

Leave a Comment