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This recipe for roasted asparagus is a simple and quick accompaniment. The asparagus is perfectly tender with slightly crisp tips. Served with our five-minute garlic and herb sauce, it's deliciously garlicy, fresh, and vegetarian. Jump to the recipe for roasted asparagus with garlic or read on for our tips.
We are sharing these garlic roasted asparagus in a spirit of simplicity. We all need more quick and delicious side dishes in our lives and this garlic asparagus plays both notes. Asparagus takes 10 to 20 minutes to roast (depending on the thickness of the stems), and the sauce only takes 5 minutes of your time and can even be done days in advance.
Some simpler side dishes we've shared lately include this 10-minute bok choy, our garlic butter stir-fried zucchini, and this lemon-garlic stir-fried cabbage recipe.
How to buy and store asparagus
Asparagus tastes best when fresh. Look for firm, sturdy stems with bright green or purple spears (the tips). Thickness does not indicate freshness and you can use our recipe for roasted asparagus with thick or thin stems. If you end up with thicker stems, you may want to consider peeling them off quickly before roasting, as the thicker stems tend to be a bit harder. Peeling deals with this, however.
When it comes to storing asparagus, we have two options for you:
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- Trim the bottom ends and wrap them with a clean, damp tea towel or paper towel. Put it in a resealable bag or container and refrigerate for up to three days.
- Trim the bottom ends and then treat the asparagus like fresh flowers. Add a little water to a small jar or vase and place the cut ends of asparagus down. Cover the top with a plastic bag and store in the refrigerator for up to three days.
Preparation of asparagus
Asparagus is one of the simplest vegetables to prepare for cooking (especially when you plan to grill it). I like to do two things before cooking asparagus:
- Trim dry and woody bottoms. I just cut 1/2 inch to 1 inch from the bottom of each stem. Just cut the driest white part. If you are lucky and grew it yourself or bought it from a farmer's market, the stems might need a little more extraction. To find out, fold the stems to see where the stem naturally wants to break in two. Break or cut at that point and move on to cooking.
- For thicker stalks of asparagus, coat the outer layer, which can be a bit stringy. A vegetable peeler does a quick job of this. If you have thin stems, skip this step.
Our flawless method for roasting asparagus
The roasted asparagus is ridiculously simple. In this version, we roast the asparagus with olive oil, salt, pepper and fresh garlic. You can always increase the flavor profile with more spices like ginger, lemongrass, chili powder, and other spice blends.
For roasting asparagus, simply stir it with a little oil, seasonings and garlic. Spread the stems on a baking sheet, making sure they are all in one layer. Roast them in the oven (I like a 400 ° F oven) until the tips are a little crisp and the stems are tender. A simple check is to pierce a stem with a fork. If it slides easily, the stud is ready!
Try our optional garlic and herb Tahini sauce
One of the most classic ways of serving asparagus is with Hollandaise sauce. Hollandaise is a rich sauce made with egg yolks and butter. It's delicious, but it's not something we do at home very often.
Instead of hollandaise, we go with our garlic and herb tahini sauce. I love this sauce with just about anything, but it's absolutely amazing drizzled over roasted garlic asparagus. We even serve it on the side and use it as a sauce for asparagus. The sauce is plant-based, vegan, and delicious. It also lasts 5 days in the fridge, so we recommend making a batch.
This sauce is an extra herby version of our dreamy tahini sauce (click to watch a video showing how to make it). We make the sauce with homemade tahini. You can buy your own tahini, but if you have sesame seeds on hand, you won't believe how simple it is!
More asparagus recipes to try
Roasted asparagus with plain garlic
- PREP 10mins
- COOK 15 minutes
- TOTAL 25 minutes
This recipe for roasted asparagus is a simple and quick accompaniment. The asparagus is perfectly tender with slightly crisp tips. Served with our five-minute garlic and herb sauce, it's deliciously garlicy, fresh, and vegetarian.
Makes 6 to 8 servings
Roasted garlic asparagus
2 pounds of asparagus
1 tablespoon of olive oil
2 teaspoons minced garlic (2 medium cloves)
Salt and freshly ground black pepper
4 thin lemon slices, halved, optional
Tahini garlic and herb sauce
1/3 cup (80 ml) well-stirred tahini, try our homemade tahini recipe
1 garlic clove minced very finely into a paste or use a microplane, see note
2 tablespoons fresh lemon juice, about 1/2 lemon
1 tablespoon of olive oil
Pinch of fine sea salt
3 to 6 tablespoons of warm water
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh dill
1 tablespoon chopped fresh chives
- Roasted asparagus
- Tahini garlic and herb sauce
Heat oven to 400 degrees Fahrenheit (204 ° C) and line large baking sheet with parchment paper.
Break or cut the hard ends of the asparagus. If the asparagus is thick, peel them (see notes).
Place the asparagus on the baking sheet, and then mix with the olive oil, garlic, a generous pinch of salt and a generous pinch of black pepper. Spread the asparagus out so they are one layer. Place the lemon wedges around the asparagus. Roast until tender, 10-20 minutes depending on how thick they are. If you can pierce them with a fork, they're ready.
Serve alone or together with the Tahini Garlic Herb Sauce that can be drizzled over roasted asparagus or as a dipping sauce.
Garlic and herb tahini sauce can be made up to 5 days in advance. Store in an airtight container in the refrigerator.
Whisk the tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined; the mixture will thicken, don't worry about this. Add the water, one tablespoon at a time and beating well after each addition until the desired consistency is obtained. For a dip, look for the consistency of thin peanut butter. For a sauce to drizzle over the asparagus, add enough water to obtain the consistency of the liquid yogurt.
Add herbs. Try seasoning and adjust with additional salt or lemon juice.
Adam and Joanne's advice
- For thicker asparagus stalks, we peel off the outer layer, which can be a bit stringy. A vegetable peeler does a quick job of this. If you have thin stems, skip this step.
- This sauce is an extra herby version of our dreamy tahini sauce (click to watch a video showing how to make it). We make the sauce with homemade tahini. You can buy your own tahini, but if you have sesame seeds on hand, you won't believe how simple it is!
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!
Nutrition per serving: 1/6 serving size of asparagus + 1 tablespoon of sauce / Calories 130 / Total fat 9.5g / Saturated fat 1.4g / Cholesterol 0mg / Sodium 125mg / Carbohydrate 9.2g / Dietary fiber 4.2g / Total sugars 2.9 g / Protein 5.4g
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