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Home » Recipes » Vegetable Recipes

April 19, 2012 · 9 Comments

Garlic Roasted Asparagus

Gluten Free Recipes· Keto Recipes· Vegetable Recipes· Whole30

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Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized.

Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized.

Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized. 

Do you like asparagus? I'm not a big fan, but my husband and eldest daughter love it. Since she's at college and the rest of us don't like it, I generally only make this during the holidays.

The recipe for Garlic Roasted Asparagus is super simple and can be ready in about 20 minutes. If you have leftovers, you can turn it into soup too! 

Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized.

How do you make Garlic Roasted Asparagus?

Start by trimming the ends of the asparagus; then steam them over a double boiler for about 1 minute.

Toss them with fresh minced garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roast them in a 425 degree F oven for about 10 minutes.

My family loves this recipe for Garlic Roasted Asparagus; especially when I make it with a Standing Rib Roast for Christmas dinner. ~Enjoy!

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Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized. 

Garlic Roasted Asparagus

Carrie's Experimental Kitchen
Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Vegetables
Cuisine American
Servings 4
Calories 34 kcal

Ingredients
  

  • 1 Bunch Asparagus
  • 2 Cloves Garlic, minced
  • Extra Virgin Olive Oil
  • Kosher Salt & Fresh Ground Pepper, to taste

Instructions
 

  • Preheat oven to 425 degrees F. 
  • Trim the asparagus by cutting off about 1" from the bottom. Rinse under cold water and add to a double boiler. Steam asparagus for approximately 1 minute so that it has softened but still firm.
  • Add the asparagus to a bowl along with the garlic, salt and pepper. Drizzle with a little olive oil and place on a baking sheet and roast for 10 minutes. 

Nutrition

Calories: 34kcalCarbohydrates: 1gProtein: 0.2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 0.4mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 30IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
Keyword asparagus
Tried this recipe?Let us know how it was!

Fresh asparagus tossed with garlic, extra virgin olive oil, Kosher salt and fresh ground pepper; then roasted until caramelized.

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Reader Interactions

Comments

  1. Natalie Atick says

    April 19, 2012 at 5:01 pm

    Always knew about the health benefits of garlic and thank goodness it tastes and smells amazing!

    Reply
    • Carrie's Experimental Kitchen says

      April 19, 2012 at 7:28 pm

      It's one of my favorites as well! 🙂

      Reply
  2. Emily Lynne {The Best of this Life} says

    April 22, 2012 at 1:28 am

    I love garlic! But I never added it to asparagus - fantastic idea and recipe!

    Reply
    • Carrie's Experimental Kitchen says

      April 22, 2012 at 12:55 pm

      Thank you Emily!

      Reply
  3. Angie {Successful2gether} says

    April 23, 2012 at 10:48 am

    i love how a few simple ingredients can come together to make amazing flavor! Thank you for linking up on Successful Saturdays!

    Reply
    • Carrie's Experimental Kitchen says

      April 23, 2012 at 1:19 pm

      You're welcome and thank you for stopping by to comment. Have a great week Angie 🙂

      Reply
  4. California Callie says

    April 23, 2012 at 6:39 pm

    Looks absolutely delicious! great job!

    Reply
    • Carrie's Experimental Kitchen says

      April 24, 2012 at 1:01 pm

      Thank you!

      Reply

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