Simple Roasted Asparagus

One common trouble I hear people run into is that veggies are just boring. They get tired of eating salad with dinner or eating steamed broccoli. I’ve got news for you though, vegetables can be so much tastier than that.

(Side Note- I love salad and steamed broccoli. They most definitely don’t have to be boring.)

Here is yet another easy and delicious way to eat your vegetables and change up your dinner routine. Simple Roasted Asparagus. Have you tried these green beans?? 🙂

Asparagus is a treat for me because it isn’t always the cheapest vegetable to buy fresh. Thank goodness we have an Aldi near where we live so when they have it on sale I buy it for sure!

Roasting vegetables may be my favorite way to cook them. I love how it changes the flavor and I really love when they start to get a little black on the edges. Roasting changes the texture and brings out a flavor that you don’t always get from steamed or raw veggies.

I like to cook my asparagus a little longer so they get a little crisp on the ends. If this is not your style, you can always take them out sooner.


Simple Roasted Asparagus

Fresh Asparagus, rinsed with fibrous end cut off*

Garlic Salt**

Olive oil non stick spray, or non stick spray of choice

Preheat oven to 425F and line a baking sheet with aluminum foil. Lightly spray sheet with non stick spray and lay asparagus flat in a single layer on the sheet.

Spray the asparagus lightly with the spray and sprinkle with garlic salt.

Roast in the oven for 15-20 minutes or till reaching desired tenderness. Cook for closer to 20-25 minutes if you like them to have more crisp on the ends.


*if asparagus is new to you, the stalky end tends to be very tough and fibrous. If my asparagus is pretty thin like the ones here, or if I’m in a hurry I like to just cut it all at once with a sharp knife about 1-2 inches up the stalk. If the asparagus is thicker I like to hold one end in each hand and wiggle it around and bend it till it snaps. Typically it’ll snap right where the fibrous part stops.

**the garlic salt I have came from Aldi. It has a course sea salt like flake which I really like. If your garlic salt has a finer texture but you want the course flakes on there I would suggest using garlic powder and regular sea salt for the same effect. IMG_4498

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