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Roasted Spring Asparagus

by Frances Largeman-Roth, RDN

Servings: 8 (6 spears Per Serving)
Prep Time: 10
Cook Time: 20
Nutrition Facts
Serving Size 6 spears
Amount per serving
Calories 30
% Daily Value*
Total Fat 2g 
 Saturated Fat 0g 
Cholesterol 0mg 
Sodium 150mg 
Total Carbohydrate 3g 
 Dietary Fiber 1g 
Protein 1g 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Asparagus doesn't last long in the Mid-Atlantic region, only the months of May and June. Although you can grill, steam or broil asparagus, I especially love it roasted. This tasty and simple dish goes well with chicken, lamb or fish.


1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 to 1 teaspoon freshly ground pepper, or to taste
2 teaspoons truffle oil (optional)


  1. Preheat oven to 425ºF.
  2. Clean and trim asparagus. Peel the ends if the spears are thick.
  3. Drizzle a roasting pan with the olive oil and lay the asparagus evenly in the pan. Turn to coast with the oil. Season with salt and pepper.
  4. Roast the asparagus for approximately 20 minutes, or until the stalks are tender yet crisp. Remove from the pan and transfer to a serving dish.
  5. Drizzle with the truffle oil, if using. Serve warm or at room temperature.

Cooking Tip

Shopping Tips

Whether you bring home stalks from the farmers' market or from your local grocery, make sure the spears are firm and fresh looking and the tips are tightly closed. Asparagus should be eaten with a few days for the best flavor. The best way to store asparagus in the refrigerator is to cut off an inch from the stalk and stand the spears upright in an inch or two of water, covered with a plastic bag.

Cook's Tip

Truffle oil is olive oil that has been infused with the flavor of black truffles. It imparts a rich, earthy flavor to cooked foods.

Nutrition Nugget

Asparagus is a great source of folate, iron and potassium. This vegetable is also high in vitamins A and C.

Food Trivia

In addition to the common green color, asparagus also comes in purple and white varieties. The purple asparagus turns green when cooked. The prized white variety is cultivated by covering the stalks with mounds of earth to prevent the development of chlorophyll, which creates the green hue.

Asparagus is a member of the lily family.

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About the author:

Frances A Largeman-Roth RDN

Frances Largeman-Roth, RDN

Contributor to "Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.




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