Imagine transforming ordinary asparagus into a mouthwatering masterpiece that will have your dinner guests begging for your recipe! This Roasted Asparagus with Olive Herb Dressing is not just a side dish – it's a flavor explosion that elevates simple vegetables to gourmet status. With just a few simple ingredients and some culinary magic, you'll create a dish that's crispy, tender, and bursting with Mediterranean-inspired flavors that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound asparagus, trimmed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Ensure the oven rack is positioned in the middle for even roasting.
- Wash the asparagus thoroughly under cool running water. Pat dry completely with clean kitchen towels or paper towels to remove excess moisture.
- Trim the woody ends of the asparagus by holding each spear and gently bending until it naturally snaps at its breaking point. Discard the tough bottom portions.
- Place the trimmed asparagus on a large rimmed baking sheet. Drizzle 2 tablespoons of olive oil over the asparagus, then use your hands to toss and coat each spear evenly.
- Arrange the asparagus in a single layer, ensuring they are not overcrowded. This helps them roast and caramelize instead of steaming.
- Sprinkle dried oregano, dried thyme, salt, and freshly ground black pepper over the asparagus, distributing the herbs and seasonings evenly.
- Roast in the preheated oven for 12-15 minutes, depending on the thickness of the asparagus. Thin spears will cook faster, while thicker ones may require a few extra minutes.
- While the asparagus is roasting, prepare the dressing by whisking together the remaining 1 tablespoon of olive oil and balsamic vinegar in a small bowl.
- Remove the asparagus from the oven when they are tender and slightly crisp at the edges, with a vibrant green color.
- Transfer the roasted asparagus to a serving platter and immediately drizzle with the prepared balsamic olive oil dressing.
- Serve hot as a side dish, garnishing with additional fresh herbs if desired.
Tips
- Choose Fresh Asparagus: Look for firm, bright green spears with tight, compact tips. Avoid any that look wilted or have mushy ends.
- Prep Like a Pro: Always snap off the woody ends naturally – don't just cut them arbitrarily. This ensures you're only cooking the most tender part of the vegetable.
- Moisture is the Enemy of Crispiness: Pat your asparagus completely dry before roasting. Excess water will steam instead of roast, preventing that delicious caramelization.
- Single Layer is Key: Spread asparagus in a single layer on the baking sheet. Overcrowding will cause steaming instead of roasting, robbing you of those crispy edges.
- Watch Your Cooking Time: Thin asparagus spears cook faster than thick ones. Keep an eye on them to prevent overcooking – you want tender-crisp, not mushy.
- Serve Immediately: Roasted asparagus is best enjoyed hot right out of the oven. The moment it comes out, drizzle with the balsamic dressing to lock in maximum flavor.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 4g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
