Roasted Asparagus

In Ontario, asparagus is harvested from May to June, hand-picked fresh daily and delivered to stores in less than 24 hours, unlike the sad, stringy stalks that get trucked in during winter.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

CUISINE

Sides

Asparagus Nutrition

Besides being slender and photogenic, asparagus is:

Packed with vitamins A, C, E, and K
A natural diuretic (hello, post-winter bloat detox)
Loaded with folate and antioxidants

**How Not to f* up Asparagus

Let’s get this out of the way: do not boil asparagus to death. This isn’t the 1950s and you’re not trying to punish your family.

Roasting asparagus quick and hot is the secret to keeping it snappy and full of flavour. Crank your oven to 425°F and give those spears just 8–12 minutes to do their thing. That high heat caramelizes the tips, adds a little char, and locks in the natural sweetness — all while keeping the stalks tender with a satisfying bite. It’s a fast-and-furious method that treats asparagus like the springtime superstar it is — crisp, juicy, and never soggy.

Basic Roast Asparagus

INGREDIENTS

1 bunch of asparagus
1–2 tbsp olive oil
Salt & pepper
Optional: garlic powder, lemon zest, or a sprinkle of parmesan

GUIDE / INSTRUCTIONS

Preheat your oven to 425°F.
Snap or cut the woody ends off the asparagus.
Toss with olive oil, salt, pepper, and whatever flavour boosters you like.
Spread out on a baking sheet.
Roast for 8–12 minutes, depending on thickness. You want crispy tips and tender stalks that still snap.
Optional: drizzle with lemon juice or shave on some fresh parm right before serving.

By Wilson YuPublished On: May 10th, 2025Categories: Recipes, Sides0 CommentsTags: Chicken, Education, Essentials

Roasted Asparagus