This baked asparagus is an easy, nutritious, flavorful side dish. This quick recipe calls for just a few pantry staples and some fresh asparagus. Serve this dish alongside pretty much anything – the neutral flavors in this dish complement most main courses.
This asparagus recipe couldn’t be much simpler. It’s just some olive oil, balsamic vinegar, garlic powder (or fresh garlic if you prefer) and a little salt and pepper. The balsamic vinegar adds a subtle hint of sweetness and tanginess which complements the flavor of the asparagus nicely.
The best part about baking asparagus, or practically any vegetable for that matter, is the slight caramelization you can achieve. The tips get just a little crispy when you bake them which adds a depth of flavor that’s missing from boiled or steamed asparagus.
While grilling asparagus on a barbecue is also great for achieving some good caramelization, I find the width of the asparagus spears are too narrow and at least a couple of the asparagus spears inevitably turn in the wrong direction and fall through the grill. I love the simplicity of this baked asparagus.
How to make this baked asparagus
Start by preheating the oven to 350 degrees Fahrenheit. While the oven is heating, rinse and trim the asparagus. Cut off 1-2 inches of the thicker, woody ends of the stalks to ensure the end result is tender and delicious.
Alternatively, you can bend each asparagus stalk until it snaps and discard the short ends, but I prefer to simply line them all up on a cutting board and trim about 2 inches off the ends using a large, sharp knife.
Once the asparagus have been trimmed, place them on a parchment paper lined sheet pan. Add the rest of the ingredients to the pan, then use your hands to toss the asparagus to ensure they’re evenly coated.
The last step is to bake the asparagus for 30 minutes or until they’re tender and the tips are slightly caramelized. Serve this dish hot, warm, or at room temperature.
Store this baked asparagus in an airtight container in the fridge for up to three days.
More easy recipes to try
- If you’re looking for another easy vegetable side dish, try this oven roasted okra.
- This tahini pasta is filling, flavorful, and easy to prepare.
- These slow roasted onions are simple and delicious.
- These garlic roasted radishes are a tasty, low-carb alternative to potatoes.
- Sheet pan
- Parchment paper
- 30 asparagus spears
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Trim the asparagus spears to remove 1-2 inches of the wide ends and place on a parchment paper lined sheet pan.
- Add the olive oil, balsamic vinegar, salt, pepper, and garlic powder and toss the asparagus spears around on the baking sheet until they are evenly coated.
- Bake at 350 degrees Fahrenheit for 30 minutes or until the asparagus are tender and the tips are slightly caramelized.
- You can prepare this dish in advance and reheat before serving or serve at room temperature.
- Store this baked asparagus in the fridge for up to three days.