Savory, Side Dish Brenda Drake + Chelsea Kasen Savory, Side Dish Brenda Drake + Chelsea Kasen

Oven Roasted Asparagus

A quick and simple side dish that compliments most meat dishes.

Oven Roasted Asparagus

Preheat oven to 400F.

Wash and snap* off the woody ends of:

~1 lb asparagus spears

Place in colander to drain, then spread evenly in a 15”x10” sheet pan.

Drizzle lightly with:

Olive oil

Sprinkle lightly with:

Garlic salt

Transfer filled sheet to hot oven.

Roast for 5 to 10 minutes until the spears turn bright green.

Serve immediately.

Brenda’s tips:

  • Serving size: 4

  • *Snapping asparagus: there is a natural breaking point where, as you lightly bend the asparagus stem, it will snap

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How To Brenda Drake + Chelsea Kasen How To Brenda Drake + Chelsea Kasen

HOW TO: Store Fresh Asparagus

Learn how to store fresh asparagus to extend its shelf life.

HOW TO: Store Fresh Asparagus

Fresh asparagus won’t keep long, but if you can’t use it within 12 hours, try this:

  1. Add about 1” of water to the bottom of a wide mouth jar

  2. Trim ~1/4” off the bottom of the cut asparagus

  3. Stand asparagus in the water in the jar

  4. Cover loosely with a plastic bag (produce bag works great)

  5. Refrigerate for ~3 days

Brenda’s tips:

  • Asparagus is one of the most delicious spring vegetables

  • Try fresh asparagus in:

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