I’ve eaten quite a lot of white asparagus throughout my life, especially when I was little, because I’m from Navarre, but I didn’t try green asparagus until a few years later. I like both kinds a lot, although this recipe for baked asparagus is one of my favorites.
If you don’t have an oven, you could sauté the asparagus with the same ingredients, although in my opinion they taste better roasted, and the recipe is very simple and quick.
You can add other ingredients for extra flavor, such as garlic or onion powder, dried herbs, spices, balsamic vinegar, etc. You can also make an even simpler version with just asparagus, oil, and salt.
I haven’t made this recipe without oil, although I imagine it would also work well with a squeeze of lemon juice. In that case, I would add it before baking the asparagus. Vinegar, especially balsamic, is also a good alternative to oil when baking vegetables.
Table of Contents
About this Recipe
This recipe is more of a method for cooking this very fresh ingredient. Sautéed asparagus is easy to prepare and cooks quickly, making it a great option for a weeknight meal or for adding a touch of green to any main dish.
Why Will You Love These Asparagus?
Because they’re easy, quick, and delicious. With just three ingredients—asparagus, olive oil, and salt—you can create a fresh and elegant side dish.
Plus:
- Asparagus is low in calories and high in fiber.
- They go with almost everything: pasta, rice, tofu, eggs.
- They are cooked in a single pan and in less than 10 minutes.
How to Cook Asparagus So It Doesn’t Turn Out Tough
It is common for asparagus to become hard or fibrous when cooked, whether by blanching, baking, or sautéing.
My aunt Memi taught me this technique to use all the asparagus without worrying about tough parts. It’s very simple:
- Make sure the asparagus is fresh. The less fresh they are, the tougher they’ll be. And wash them well.
- Cut about 3–4 cm from the end of the stem.
- Using a vegetable peeler, peel half of the asparagus, leaving the tip and a few centimeters unpeeled.
- You can cut the stems peeled or unpeeled, depending on the preparation.
- If you’re going to blanch asparagus:
- Always add them to boiling water.
- One minute is enough.
- When they turn a bright green, remove and drain them quickly.
They are ready to use. In my case, I used them to make an asparagus pie and a salad that I will publish shortly.
How to Cook Asparagus (All Easy Methods)
- In the microwave: Place asparagus in a microwave-safe dish with a little water, cover, and cook until just tender.
- In the oven (simple): Toss asparagus with oil and salt, spread on a baking tray, and roast until tender and lightly browned.
- On the stove / stove top: Sauté asparagus in a hot pan with a little oil, cooking until bright green and just tender.
- In a pan: Use a wide pan so the asparagus cooks evenly; keep the heat medium-high and avoid overcrowding.
- In the air fryer: Toss with oil and salt, place in the basket in a single layer, and cook until crisp on the outside.
- On the grill: Brush with oil, place directly on the grill or in a grill basket, and cook until lightly charred.
- On Blackstone: Heat the griddle well, add oil, spread asparagus evenly, and cook while turning occasionally.
Variations
- Asparagus with garlic and dried chili
- With soy sauce and toasted sesame seeds
- With butter and lemon zest
Tips
- Don’t overcook them. They should be tender but still have a bite.
- No iron skillet? Use what you have, just make sure it’s hot.
- Leftover asparagus? Add it to a sandwich, salad, or rice.
- Buy fresh asparagus: closed tips and firm stalks.
- Store them like flowers—in the fridge with water or wrapped in a damp napkin.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Serving size | 1 |
| Calories | 5 kcal |
| Carbohydrates | 0.2 g |
| Protein | 0.1 g |
| Fat | 1 g |
| Saturated fat | 0.1 g |
| Polyunsaturated fat | 0.1 g |
| Monounsaturated fat | 0.4 g |
| Sodium | 0.1 mg |
| Potassium | 8 mg |
| Fiber | 0.1 g |
| Sugar | 0.1 g |
| Vitamin A | 30 IU |
| Vitamin C | 0.2 mg |
| Calcium | 1 mg |
| Iron | 0.1 mg |
FAQs – FREQUENTLY ASKED QUESTIONS
Can I make this recipe without an oven?
Yes. You can sauté the asparagus using the same ingredients. However, roasted asparagus has a deeper flavor and slightly better texture.
Do I need to peel green asparagus?
Not always. If the asparagus is fresh and tender, peeling is optional. For thicker stalks, peeling the lower half helps avoid tough bites.
Can I skip the oil completely?
Yes. You can replace oil with lemon juice or balsamic vinegar. Add it before baking for best results.
How do I know when asparagus is cooked perfectly?
They should be tender but still crisp, with a bright green color. Overcooking makes them soft and fibrous.
Can I store cooked asparagus?
Yes. Store leftovers in an airtight container in the fridge and use within 1–2 days.
Conclusion
This baked asparagus recipe is simple, flexible, and easy to adapt. With just a few basic ingredients, you can create a quick side dish that works with almost any meal.
By choosing fresh asparagus and cooking it properly, you’ll get great flavor without extra effort. Whether roasted, sautéed, or lightly seasoned, asparagus remains a reliable and healthy choice for everyday cooking.
