Slow Roasted Asparagus
Slow Roasted Asparagus is tossed with olive oil and balsamic vinegar and then slowly roasted until it’s nicely browned and tender. And if you want a complete meal, check out the post for ideas of a main dish that cooks at the same temperature!
I’ve shared plenty of recipes for asparagus that’s roasted at high heat, like Roasted Asparagus with Mushrooms, Roasted Asparagus with Soy-Sesame Glaze, or Holiday Roasted Asparagus. And in my opinion nothing beats early spring asparagus when it’s simply coated with olive oil and balsamic vinegar and then roasted so the vinegar slightly caramelizes. I think this is just the BEST way to cook asparagus in the spring, especially when you might want to have it be sharing the oven with something else for an easy meal.
I love all those recipes where the asparagus is roasted at a higher temperature, but what about when you’re making something else in the oven and it can’t cook at that high of temperature? That’s when you should remember this Slow Roasted Asparagus that roasts at 350F/180C, or you can definitely bump it up to 375F/190C to cook it with something else that needs that temperature. Look in the recipe for some serving suggestions; then grab some asparagus and make dinner!
How to Make Slow Roasted Asparagus:
(Scroll down for the complete recipe with nutritional information.)
- Trim woody ends of the asparagus and cut on the diagonal into bite-size pieces.
- Toss asparagus with a little olive oil and balsamic vinegar, and season with salt and fresh ground pepper.
- You can marinate asparagus for a bit if you like, or just toss together in a bowl.
- When you’re ready to cook, preheat oven to 350F/180C.
- Spread asparagus out on a cookie sheet, spacing it out well.
- Roast asparagus until it’s done to your liking, somewhere between 20 – 30 minutes, depending on how done you prefer it.
- Serve Slow Roasted Asparagus hot.
Make it a Meal:
This tasty asparagus can share the 350F/180C oven with Roasted Chicken Thighs with Onions, Mushrooms, and Rosemary, Easy Roasted Tomatoes and Shrimp with Feta, or Low-Carb Stuffed Peppers with Beef, Sausage, and Cabbage. (If you bump the temperature up to 375F/190C you’ll find a lot more options. Just enter that temperature in the search bar to find them.)
More Perfect Asparagus Recipes:
Sauteed Asparagus with Melted Gorgonzola and Pine Nuts ~ Kalyn’s Kitchen
Lightly Steamed Asparagus with Basil Vinaigrette ~ Kalyn’s Kitchen
Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce ~ Kalyn’s Kitchen
- 1 pound asparagus, ends trimmed, then cut on diagonal
- 2 T extra virgin olive oil (more or less to taste)
- 1 T best quality balsamic vinegar (more or less to taste)
- salt and fresh ground black pepper to taste
- Oven should be preheated to 350F/180C.
- Take one piece of asparagus and hold by both ends and snap. This will give you a guide as to how much woody stem of the asparagus needs to be cut off (usually about 2 inches).
- Trim the rest of the asparagus pieces to that size, then cut on diagonal into 2 inch pieces.
- Put asparagus in large Ziploc bag or plastic container with snap-tight lid, pour in olive oil, vinegar, and season with salt and pepper.
- Manipulate bag or turn over container until asparagus is well coated with oil/vinegar mixture. (You can let it marinate for a while if that fits your schedule.)
- When you're ready to cook, put the asparagus on a baking sheet, spacing it out as much as possible.
- Cook asparagus 20-30 minutes, removing from oven when asparagus is still slightly crisp and firm.
- Start to check after 20 minutes and remove when it’s as done as you like it; I like it still slightly crisp.
- You might want to serve this with a few drops of that very expensive balsamic vinegar you’ve been saving drizzled over just before serving.
This recipe perfected by Kalyn when she only had one oven and wanted to cook asparagus with another dish that used this temperature!
Amount Per Serving: Calories: 90Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 162mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a perfect side dish for any phase of the South Beach Diet or any other type of low-carb eating plan, including Whole 30 or Paleo.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Slow Roasted Asparagus was first posted in 2006; last updated 2020.