Looking for a versatile side dish that goes with just about anything? Look no further! I absolutely love this Roasted Asparagus recipe. It’s super fast, delicious, and as I said, goes with nearly anything – beef, chicken, pasta… yup. It all works.
I used to only sort of like asparagus. It wasn’t my least favorite veggie (I’m talking to you, brussels sprouts) but I didn’t really appreciate it until I got older and started cooking it myself. WHAT A DIFFERENCE!! I love the little crispy ends of the asparagus in this recipe! It’s the little things…
Start with about 20 stalks of asparagus. This is enough for two of us, because we love asparagus.
I just chop off the woody ends because I’m too impatient to snap each one individually.
Put the asparagus on a baking sheet and coat with 1 tsp of olive oil. Toss them around with your fingers. Then add salt & pepper.
Mix together 1/2 tsp of soy sauce and 1/2 tsp of balsamic vinegar and pour that over the asparagus.
Bake at 400 degrees for 15 minutes or until cooked to desired texture. Top with a little shredded parmesan cheese.
- 20 stalks asparagus
- 1 tsp olive oil
- 1/4 tsp salt
- 1/2 tsp soy sauce
- 1/2 tsp balsamic vinegar
- shredded parmesan
- Preheat oven to 400 degrees.
- Cut ends off asparagus.
- Put asparagus on baking sheet and toss with olive oil.
- Sprinkle asparagus with salt and pepper.
- Mix together soy sauce and balsamic vinegar and sprinkle on top of asparagus.
- Bake for 15 mins or until asparagus is cooked.
- Top with a sprinkling of shredded parmesan cheese.