How to make the best roasted asparagus recipe in the oven. This quick and easy asparagus recipe is mixed with lemon, garlic and shallot butter!
This girl loves roasted asparagus! It is the best side dish for any occasion. Not only is it easy to prepare but it’s also super healthy. Unless you slathered it with butter. If I’m being honest, that’s what I tend to do.
Asparagus is actually one of my favourite vegetables. I used to turn my nose up at it when I was a kid. Then, my sister made some for me a few years ago and I fell madly in love with it.
She made hers very simply, roasted with just a hint of butter and salt. To tell the truth, I was smitten immediately.
Honestly, I prefer simple recipes over complicated ones. Veggies like asparagus don’t need a lot of bells and whistles. A little goes a long way with some recipes.
I chose to mimic the recipe that my sister made for me years ago. Since that one hooked me on asparagus for life I wanted to pay homage to it.
So, I roasted the asparagus in the oven as simply and added a very simple flavoured butter to pour over top. It’s just olive oil, lemons, shallots, garlic, and butter.
Seriously, I really hope you love it as much as we do! This is a recipe we make often. It is going to rock your world.
- olive oil
- minced garlic
- First, preheat oven to 400 degrees F.
- Then, line a sheet pan with parchment paper.
- Next, snap or cut off the ends of the asparagus.
- Now, in a large bowl combine asparagus and olive oil. Toss till coated evenly.
- Next, transfer asparagus to lined sheet pan in one even layer.
- Then, place in the oven and cook for 10 – 14 minutes.
- Once cooked, remove from the oven and set aside.
- After that, combine olive oil and lemon juice in a pan. Cook over medium heat, add shallots and allow them to start to turn golden brown. Add garlic and cook for another minute.
- Then, remove pan from heat and pour over cooked asparagus.
- Lastly, add lemon slices and salt, if desired.
How to pick out asparagus
- Asparagus should be firm and stand up when you hold them without wilting. They should not be limp.
- Be sure that the stalks feel smooth and are a rich green colour. Avoid dull looking stalks.
- The tips should be closed tightly. Dark green or purple is an acceptable colour for the tips. Avoid yellowish tips though.
- If you look at the bottom end of the stalks they should look healthy and moist. Avoid dry or cracked bottoms.
- Personally, I prefer the smaller stems. They are actually sweeter, which is my own preference.
- The thicker stems will taste stronger. Honestly, sometimes that’s nice in certain recipes.
- If you don’t have a large selection to choose from and only larger ones are available you peel the outer layer if needed.
Tips on storing
- First, trim the ends off. About 1/2 to 1 inch is good.
- Next, stand the asparagus up in a glass with bottom end in about 1 to 2 inches of water. Then, cover the asparagus loosely with a plastic bag. Zip-loc bags work especially well and can be reused for herbs.
- Fresh asparagus can be stored in the fridge for up to a week.
- Also, you can freeze fresh asparagus for about 8 to 12 months. Store tightly in a large freezer bags, making sure to remove all the air from the bag.
What to serve with roasted asparagus
- Sirloin Roast
- Honey Baked Chicken and Potatoes
- Slow Cooker Ham with Honey Mustard Glaze
- Saucy Mozzarella Chicken Bake
- Spatchcock Turkey
- Pistachio Crusted Baked Cod
- Slow Cooker Ribs
- Brick Chicken from Kiss My Smoke
Places to stalk Cravings of a Lunatic
Roasted Asparagus with Lemon, Garlic and Shallot Butter
For the Lemon, Garlic, Shallot Butter:
- sliced lemons
For roasted asparagus:
- Preheat oven to 400 degrees F.
- Line a sheet pan with parchment paper.
- Snap or cut off the ends of the asparagus.
- In a large bowl or container combine the asparagus and olive oil. Toss until all the pieces of asparagus are coated well.
- Transfer asparagus to sheet pan and spread out in one even layer.
- Place in oven and cook for between 10 to 14 minutes, depending on how well done you like your asparagus.
- Remove from oven and set aside until butter is ready.
For the Lemon, Garlic, Shallot Butter:
- I typically start my butter while the asparagus is in the oven so it times out well and everything is hot when served.
- In a medium pan combine the olive oil and lemon juice. Start to cook over medium heat. Add shallots and cook for a few minutes, just until the start to turn golden brown, but aren't crisp yet. Add butter, stirring as it melts. Add garlic, cook 1 minute more. Remove pan from heat and pour over asparagus.
- Garnish with lemon slices if desired.
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