This baked asparagus recipe makes an amazing side dish that’s great any time of year. It keeps the asparagus fresh tasting, and you can let it be just as crisp or tender as you like it.
What I like best about it is that it’s so easy to prepare. Just snap the ends off the asparagus, throw the spears in a baking dish and toss them with the rest of the ingredients. And then, put it in the oven and wait for it to be done. It couldn’t be easier, which makes it a perfect accompaniment for a more complicated meal.
Although I do like this particular baked asparagus recipe, there are so many ways to make baked asparagus that are just as good. Check out our article on roasted asparagus for more details – you can make your own roasted asparagus recipes, that are just right for you.
Preparation Time: 5m Cooking Time: 15m Total Time: 20m
1 bunch asparagus
1 tsp olive oil
2 cloves garlic, minced
coarse sea salt, to taste
Preheat the oven to 400F.
Trim the woody ends off the asparagus spears. You can snap them off, or trim off an inch or two with a knife.
Place the asparagus in a baking dish large enough to hold all the asparagus in a single layer.
Add the oil and garlic to the asparagus, and toss it all together until the spears are all coated.
Sprinkle the asparagus with a bit of sea salt.
Bake the asparagus in the preheated oven until they’re as done as you like them.
Thin spears can take 5 to 15 minutes, depending on how crisp or tender you like them, while thicker spears can take 10 to 25 minutes to cook.
If you’re not sure how long it’ll take, just test a piece every so often and see if it’s cooked to your liking. Just be careful not to burn yourself!
Serve hot, and enjoy!
You can serve the asparagus cold, too. Just be sure to dunk it in cold or ice water, otherwise its internal heat will continue to cook it. Just a short dip (20s or so) will shock the asparagus, and keep you from getting overcooked veggies.
This baked asparagus recipe is super versatile. Try adding fresh cracked black pepper, or topping the cooked asparagus with a bit of lemon juice, or Parmesan or even feta. It transforms the dish into something new, but just as good.