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Fresh-Cut, Roasted Asparagus

April 3, 2014

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My parents visited Walla Walla, WA, this weekend and stopped by our house on their way home on Sunday to drop off a treat: fresh asparagus that had been cut that morning!

Per my dad’s instructions, I soaked the asparagus in cold water until the spears were crisp. Then I snapped off each end and put them in a zipper-lock bag in the vegetable crisper in our refrigerator.

The next day, I roasted the asparagus using a simple recipe from The Old Farmer’s Almanac Garden-Fresh Cookbook.

We had the fresh-cut asparagus for dinner, along with chard from a friend’s garden and leftover enchiladas. The asparagus was phenomenal! I didn’t realize how incredible these lovely green spears taste when they are so fresh! My husband and I laughed because we both wolfed down all of the vegetables on our plate before touching the enchiladas—a first for us.

This simple recipe lets the flavor of fresh asparagus really shine.

Roasted Asparagus
The Old Farmer’s Garden-Fresh Cookbook (page 102)

1 pound asparagus, trimmed
2 tablespoons olive oil
salt and pepper, to taste

Preheat the oven to 400 degrees Fahrenheit. Spread the asparagus in a single layer on a cookie sheet and drizzle with the oil. (I just piled mine into a baking dish, and they still came out nice and crisp!). Season with salt and pepper, then toss to coat.

Roast for 15 minutes, or until tender (time will depend on the thickness of the stalks). Makes 4 servings.


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Emily lives in the Pacific Northwest and loves spending time cooking, baking, food blogging and visiting Washington wineries. Two kitchen tools she couldn’t live without are her microplane grater and blue Kitchen Aid Mixer. Her most treasured food memory is her grandfather (now 93 years old!) making sourdough pancakes. Fortunately her big yellow dog, Murray, requires long walks, which gets her out of the kitchen for a bit every day. 

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I love crisp roasted

By Charlene Montgomery

I love crisp roasted asparagus but have not had any luck with fixing them. I will definitely be trying this recipe.

With oil, salt & pepper on

By C. Rodgers

With oil, salt & pepper on the grill - even better!

Roasted asparagus is so

By Sarah Perreault

Roasted asparagus is so simple and delightfully delicious! Thanks for sharing this recipe, Em!

Thanks, Monty! I'm making

By Emily Adamson

Thanks, Monty! I'm making roasted asparagus again tonight so I'll try your version in a hot oven with a shorter cooking time.

I grow asperagus and use a

By Monty

I grow asperagus and use a similier recipe except i roast at 550 degrees for 7 min and add chesse at the end

If you roast at 550 for 7 min

By Joyce Gilpin

If you roast at 550 for 7 min Do you preheat the oven. What rack do you use? The center?
Do you use oil, salt, pepper and what kind of cheese and when do you put the cheese on the asparagus?

Yes, the oven would need to

By Almanac Staff

Yes, the oven would need to be preheated. Toss the spears with olive oil, salt, and pepper. The cheese is up to the chef, though Parmesan would certainly fit the bill.

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