Asparagus, Oven roasted

  • Prep Time: 5 mins
  • Total Time: 12 mins
  • Servings: 4
  • About This Recipe

    “Cooking Asparagus in the oven will give you a crunchy result and it seems to enhance the flavor. Use any of your favorite herbs if you don’t like Italian Seasoning or omit herb all together”

    Ingredients

  • 1tablespoonlite olive oil
  • 1/2 teaspoonitalian seasoning
  • 1 1/2 lbsasparagus, washed,tough stems removed
  • 3tablespoonsbalsamic vinegar( good quality)
  • salt and pepper
  • 1/4 cupcourse grated parmesan cheese(optional)
  • Directions

  • Heat an Oven proof pan (about 10″) in a hot oven for 5 minutes.
  • Pour in the oil& Italian seasoning.
  • Coat the whole pan.
  • Roll the asparagus in the oil to coat all sides.
  • Bake in 400F degrees oven for 5-7 min Do not over cook!
  • The asparagus should just be heated through but still very crisp.
  • Remove from oven, drizzle with the vinegar.
  • Add salt& pepper.
  • Sprinkle with Parmesan (if desired).
  • Serve immediately or serve at room temperature.
  • Reviews

  • “I thought this was very good.The recipe directions are very accurate and produced yummy, crunchy asparagus spears.I tasted a spear to test them when they first came out of the oven (before adding the remaining ingredients) and though they were rather tasty, but liked them less once I added the cheese and the balsamic vinegar.While the cooking method for this recipe is just about perfect, the flavor combination of cheese and vinegar with the asparagus may not appeal to all taste buds (even if you use quality cheese & vinegar, as I did).I plan to leave out both the cheese and the vinegar next time and may also stick a clove of garlic in with the spears as they roast for added flavor.”

  • “Bergy, this is absolutely delicious..Asparagus is one of my favourite vegetables..and I make a quick stove top using balsamic vinegar. But made like this and with the parmesan as well….it was superb. =)”

  • “Bergy, this is one easy, delicious recipe. I cooked mine for 7 minutes and it turned out perfectly crisp/tender. I love the balsamic vinegar taste. Of course cheese is always a winner. Thanks for giving me an alternative to steaming.”

  • “What a great, easy and tastey way to do asparagus!!Roasting this way really enhanced the flavor of them. Because of the size, I had to roast a little longer than 7 minutes.Will never cook asparagus any other way.”

  • “This was great . I wouldn’t change a thing. It had just the right texture after 7 minutes. I think I will also try grilling it.I served it with wrapped chicken breasts # 24997 and my low fat Italian potatoes # 23014.”

  • “great crunch and flavor. i will be making asparagus like this from now on. try sprinkling with coriander in lieu of the balsamic.”

  • “These were so delicious – I baked them for 7 minutes and they had just the right amount of crunch. Thanks Bergy!”

  • “Excellent recipe!! I like mine soft so I left them in the oven for 20 minutes .. So easy and so good!!”

  • “Kudos!! I followed your directions exactly. Turned out perfect. This cooking method really intensified the asparagus flavor. The addition of cheese added some richness. Very flavorful and much appreciated.”

  • “I thought this recipe was very good. It was fast and something different. I didn’t have any Italian seasoning so I used garlic pwder and dill weed, it was really really good that way. I would definately serve this to company.K. Waddell”

  • “This is a fabulous way to prepare asparagus.I had to cook it about 15 min. in a convection oven and it was still crunchy enough. I guess the thickness of the asparagus needs to be taken into consideration. The flavors of balsamic vinegar and parmesan cheese were great together.This is now my favorite way to make asparagus.Thanks!”

  • “made these last night, and added oil packed sundried tomatoes from last years garden…very easy and tasty!”

  • “This were great.I made them for my husband for his birthday and he loved them.I ended up cooking them about 15 minutes and they were perfect(we live in a higher elevation).Thanks for the great recipe.I will make them again.”

  • “What a great way to do asparagus — After baking up a batch I took your lead and did a batch on the grill.I sprayed the vegetables with oil then roasted them over amedium-high flame on the grill, covered, rolling them every two minutes.”

  • “Bergy, you know I am an asparagus lover and it was only a matter of time before I tried and reviewed this recipe! It was fabulous!I made as directed and I would not change a single thing!Fantastic, Bergy!Thank you for another winner!”

  • “A great side for leg of lamb for Christmas dinner.So easy and very tasty!And I could make it in the counter-top oven which was a plus, since my other ovens were in use.Thanks for this keeper!Made for tag game at kittencalskitchen.com”

  • “As an earlier reviewer stated, this is a good recipe with very good directions.I didn’t use the parmesan cheese because another dish we had for dinner had a fair amount of cheese.I haven’t had asparagus with balsamic vinegar and it was an interesting taste.I loved the Italian seasoning!”

  • “Yummy, yummy. This was a nice change from the way we ordinarily do asparagus.Great crunch, great flavour!I cut down the balsamic vinegar quite a bit, because I wasn’t doing very much asparagus and I didn’t know what the ratio should be.I can see this being good in all its stages- without vinegar, without cheese, with one and not the other, exactly the way it’s posted…oh, the possibilities!Thanks for a great recipe.”

  • “Made these then rolled 3 of the baked asparagus stalks in 1 of the Thai Egg Crepes (by Nif) that I’d made! Very, very tasty veggies all dresses up so nicely in a crepe! Made for a nice presentation & a great new way to enjoy this vegetable! [Made & reviewed in I Recommend recipe tag]”

  •