Since asparagus are currently in season, I’ve been making them quite often lately. You just can’t beat in season produce. The freshness and flavour are always far superior. This versatile vegetable can be used in a variety of ways. Add asparagus to soups, frittatas, or just roast them!
Just look how beautiful a tray of roasted asparagus is, yum yum!
When roasting your asparagus, make sure you do not overcook them. I find that overdone asparagus tend to get stringy in texture. I prefer mine with a little bite, and slightly tender. So just watch carefully and stick a fork through one of two of them to check level of doneness. If your asparagus are on the thinner side, you may want to decrease baking time, and check them more frequently.
More delicious side dishes
- Sweet & Spicy Plantain Chips
- Roasted Greek Potatoes with Lemon
- Air Fryer Carrots [Two Ways!]
- Sweet & Salty Baked Pumpkin Fries
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- 1 bunch asparagus ends trimmed
- 1/2 tbsp extra virgin olive oil
- 1 tbsp sesame seeds
- 1/2 tsp sea salt
- Preheat oven to 400 degrees F and line a baking tray with parchment paper.
- Place your asparagus on the baking and toss with the remaining ingredients. Spread into a single layer and bake for approx 10 minutes or until lightly browned.