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Vegan roasted asparagus recipe is the best springtime side dish that perfectly completes any meal. The mix of extra virgin olive oil, red pepper flakes, garlic powder, and sesame seeds will give this quick and easy side a distinctive but subtle taste and a bit of heat.
Drizzle with fresh lemon juice to add a touch of zing and brightness.
Baked asparagus is our favorite way to prepare this healthy green vegetable. I hope you'll love it, too.
Colorful veggies are a great way to add nutrition and vibrance to your meals. From Crispy Baby Potatoes, Strawberry Spinach Salad, creamy Red Cabbage Soup, and filling Pasta Salad to Roasted Broccoli, you can surely increase your daily intake of wholesome greens in a delicious way.
Refresh your rotation with this simple oven-roasted asparagus recipe.
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Ingredients
You'll need a few plant-based ingredients to make this asparagus side:
- Asparagus (look for a fresh, firm bunch of asparagus with closed compact tips)
- Extra Virgin Olive Oil
- Garlic Powder
- Black Pepper (freshly ground)
- Salt
- Red Pepper Flakes (optional)
- Sesame Seeds (optional)
- Freshly Squeezed Lemon Juice (optional)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Cook Asparagus In The Oven
The easiest way to prepare asparagus is to roast it in the oven. Here is a step by step instructions on how to cook it:
Prepare asparagus. First, preheat the oven to 428°F / 220°C and line a large baking sheet with parchment paper.
Rinse the asparagus under cold tap water. Dry it out with a clean kitchen towel. Then, with a knife slice off the tough bottom parts of the entire bunch of asparagus at once. Alternatively, you can bend and break each stalk individually with your hands.
Season and roast. Transfer the asparagus to the prepared baking pan, drizzle with extra virgin olive oil, and season with salt, freshly ground black pepper, and garlic powder.
Arrange asparagus in one layer in the pan. For an enhanced nutty flavor and crunchy texture sprinkle generously with sesame seeds.
Roast for about 15 minutes or until it's lightly browned and crisp-tender. Very thin asparagus is done in 10-12 minutes, thicker asparagus will need 15-16 minutes. Roasting time will depend on the thickness of the asparagus spears.
Serve. Serve while warm with a drizzle of freshly squeezed lemon juice, balsamic vinegar, or vegan sauce. Sprinkle with a pinch of red pepper flakes foto add a little heat if you like.
Substitutions and Variations
- Olive oil - instead of olive oil you can use any neutral oil like canola oil or sunflower oil.
- Piquant - add a pinch of red pepper flakes to add a touch of heat and color to your dish.
- Cheesy - sprinkle with finely grated vegan parmesan during the last few minutes of cooking or top it with Homemade Parmesan just before serving.
- Herby & Spicy - add your favorite herbs or spices like dried basil, rosemary, oregano, smoked paprika, or cumin to bring out a new level of deliciousness.
How To Store
Baked asparagus tastes best the day it is cooked. However, if you have leftovers you can store them wrapped in aluminum foil or in an airtight container in the fridge for 2-3 days. Reheat before serving.
How To Roast Asparagus Tips
- Dry completely after washing. Be sure to pat dry your asparagus before cooking it to ensure a tender-crispy texture with a smoky taste.
- Don't crowd the pan. Arrange your asparagus in a single layer thus giving it space to brown and roast properly. If you have a large number of asparagus stalks to roast simply use two pans or bake in batches. An overcrowded pan will result in steamed asparagus.
- Don't use too much oil. Use just enough oil to lightly coat the stalks on all sides. It helps to achieve that nice charred tips with a rich, toasty flavor.
- Don't overcook. Cook until spears are starting to brown and are easily pierced with a fork. Smaller pieces will roast quickly while thicker ones will take longer to cook usually 15-16 minutes.
FAQ
On a wooden cutting board, line up all stalks in a row and slice off the tough pale bottom parts (about 1-2 inches off). Instead of trimming, you can gently bend and break each stalk individually. Nevertheless, depending on the freshness and thickness of the asparagus you can end with many unused edible parts if you use the second method.
If your asparagus turns out mushy you've probably overcooked it. Thin pencil-like asparagus stalks need 10-12 minutes of roasting time while thicker stalks 15-16 minutes.
No, it's not necessary to parboil or blanch asparagus spears before roasting.
It's a completely optional step because you can clean it by rinsing it thoroughly under running water to get rid of any dirt or grit.
Yes, this low-calorie vegetable that's packed with essential micronutrients is good for you and can be a healthy addition to your diet. Even though cooking may slightly decrease its nutrient level it actually increases its antioxidant activity, as well.
What To Serve With Roasted Asparagus
Asparagus is so versatile it goes well with a variety of dishes such as:
More Easy Side Dish Ideas
📖 Recipe
Easy Vegan Roasted Asparagus Recipe
Equipment
- Wooden cutting board
- baking sheet lined with parchment paper
- kitchen knife
Ingredients
- 1 bunch thick, fresh asparagus (about one pound) trimmed
- 1-2 tablespoon olive oil extra virgin
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon freshly ground black pepper optional
- 2 tablespoon sesame seeds optional
- 1 pinch red pepper flakes for sprinkling, optional
- freshly squeezed lemon juice for drizzling, optional
Instructions
- First, preheat the oven to 428°F / 220°C and line a baking sheet with parchment paper.Rinse the asparagus under cold tap water. Dry it out with a clean kitchen towel. Then, with a knife slice off the tough bottom parts of the entire bunch of asparagus at once. Alternatively, you can bend and break each stalk individually with your hands.
- Transfer the asparagus to the prepared baking pan, drizzle with extra virgin olive oil, and season with salt, freshly ground black pepper, and garlic powder.Arrange asparagus in one layer in the pan. For an enhanced nutty flavor and crunchy texture sprinkle generously with sesame seeds.Roast for about 15 minutes or until it's lightly browned and crisp-tender. Very thin asparagus is done in 10-12 minutes, thicker asparagus will need 15-16 minutes. Roasting time will depend on the thickness of the asparagus spears.
- Serve while warm with a drizzle of freshly squeezed lemon juice, balsamic vinegar, or vegan sauce. Sprinkle with a pinch of red pepper flakes foto add a little heat if you like.
Notes
- Dry completely after washing. Be sure to pat dry your asparagus before cooking it to ensure a tender-crispy texture with a smoky taste.
- Don't crowd the pan. Arrange your asparagus in a single layer thus giving it space to brown and roast properly. If you have a large number of asparagus stalks to roast simply use two pans or bake in batches. An overcrowded pan will result in steamed asparagus.
- Don't use too much oil. Use just enough oil to lightly coat the stalks on all sides. It helps to achieve that nice charred tips with a rich, toasty flavor.
- Don't overcook. Cook until spears are starting to brown and are easily pierced with a fork. Smaller pieces will roast quickly while thicker ones will take longer to cook usually 15-16 minutes.
- Storage. Baked asparagus tastes best the day it is cooked. However, if you have leftovers you can store them wrapped in aluminum foil or in an airtight container in the fridge for 2-3 days. Reheat before serving.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Did you make this asparagus recipe?
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