Roasted Asparagus

I have a love/hate relationship with asparagus. Chilled steamed asparagus – could take it or leave it. Over-cooked boiled asparagus – not so good. Roasted asparagus – heavenly. Once you’ve tried asparagus this way you won’t ever cook it another way. My special finishing touch? A drizzle of raspberry balsamic vinegar right after they come out of the oven.

Raspberry Balsamic Vinegar – this stuff is amazing

Now, asparagus come in a wide range of sizes, from the thick spears down to pencil asparagus. Therefore, I’ve given a wide range of cooking times. Just check them frequently and you should be good.

This is more of a method than a recipe; so quantities are not given.


  • Fresh asparagus, tough woody ends trimmed
  • Olive oil
  • Salt and pepper
  • Raspberry balsamic, balsamic or raspberry vinegar

Preheat oven to 450º. Place asparagus in a baking dish so that most spears are in a single layer. Drizzle with olive oil and season with salt & pepper.

Roast until the tips just begin to get crispy, about 5-15 minutes, depending on size. Drizzle with vinegar and serve.

I served it the other night with Caesar Salad Pasta with Chicken.

One thought on “Roasted Asparagus

  1. Pingback: Caesar Salad Pasta with Chicken | cuisinebysuzanne

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