The other night I made one of our “top fave veggies”~ Roasted Asparagus.  I love making (and eating) Roasted Asparagus because it’s a cinch to make (two ingredients, plus salt and pepper).  It tastes fabulous, looks elegant and our friends always say, “How did you make the asparagus?  I want to make that!”

Now you might be wondering why on earth I would be giving you an “oven recipe” during the heat wave that is sweeping across America.  Well… (just in case you don’t know) here in Seattle (God’s country) it was about 67 degrees Fahrenheit in the evening, so I needed to warm up the kitchen by making some Roasted Asparagus for dinner!

Well, now that you are feeling better after reading that (awww… and you thought I was nice… Heh Heh).  Here’s something that really will make you feel better ~ the recipe for Roasted Asparagus!  Hey, I know you will enjoy making and eating this delicious veggie… eventually… 

Roasted Asparagus
Be sure to make enough Roasted Asparagus for seconds because everyone LOVES this gluten free veggie!

  • You can make as much or little asparagus as you need; however the asparagus must be in a single layer.  Why?  If you have more than a single layer of asparagus in your baking dish; the asparagus will steam instead of roasting and will not get that delicious caramelizing effect that makes it so yummy.
  • Butter:  Use enough to generously coat the asparagus.  Start with 2 tablespoons for about 15-20 stalks in a 9x13x2 inch baking dish.  The butter doesn’t have to be an exact amount so no worries!

1.  Preheat oven to 400 degrees Fahrenheit.  Snap off the tough bottoms of asparagus spears.  Set aside. 
2.  Put butter in an oblong oven-proof dish, then place the dish into the hot preheated oven.  Set your timer for approximately 10 minutes for the butter to melt.   
3.  When the butter is completely melted and is starting to turn golden-brown on the edges, (that golden-brown butter will give the asparagus amazing flavor!) pull the hot baking dish out, and immediately add the asparagus.  Sprinkle with salt and pepper to taste and stir until the asparagus is evenly coated with the butter, salt and pepper. 
4.  Return to the oven and bake for approximately 10-14 minutes, depending on how thin or thick your asparagus is.  Enjoy! 

  • There are no substitutions for the butter (sorry).  You  MUST use real butter for that caramelized texture and flavor.
  • Some people like to peel their asparagus then trim it.  Now,  you can peel the asparagus and trim it, if you want to, but that’s waaaay too much work for me.  I’m a snapper, not a peeler when it comes to asparagus but hey, it’s your choice!

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