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Kalyn's Kitchen

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! 

PIN Slow Roasted Asparagus to try it later!

Slow Roasted Asparagus finished dish on serving plate

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!


Slow Roasted Asparagus process shots collage

How to Make Slow Roasted Asparagus:

(Scroll down for the complete recipe with nutritional information.)

  1. Trim woody ends of the asparagus and cut on the diagonal into bite-size pieces.
  2. Toss asparagus with a little olive oil and balsamic vinegar, and season with salt and fresh ground pepper.
  3. You can marinate asparagus for a bit if you like, or just toss together in a bowl.
  4. When you’re ready to cook, preheat oven to 350F/180C. 
  5. Spread asparagus out on a cookie sheet, spacing it out well.
  6. Roast asparagus until it’s done to your liking, somewhere between 20 – 30 minutes, depending on how done you prefer it.
  7. Serve Slow Roasted Asparagus hot.

Slow Roasted Asparagus square image of finished dish

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

Slow Roasted Asparagus finished dish on serving plate

Slow Roasted Asparagus

Yield 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

This Slow Roasted Asparagus is the perfect side dish when you're making something else in the oven that doesn't take too high of a temperature.

Ingredients

  • 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

Instructions

  1. Oven should be preheated to 350F/180C.
  2. 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).
  3. Trim the rest of the asparagus pieces to that size, then cut on diagonal into 2 inch pieces.
  4. Put asparagus in large Ziploc bag or plastic container with snap-tight lid, pour in olive oil, vinegar, and season with salt and pepper.
  5. 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.)
  6. When you're ready to cook, put the asparagus on a baking sheet, spacing it out as much as possible.
  7. Cook asparagus 20-30 minutes, removing from oven when asparagus is still slightly crisp and firm.
  8. Start to check after 20 minutes and remove when it’s as done as you like it; I like it still slightly crisp.
  9. 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.

Notes

This recipe perfected by Kalyn when she only had one oven and wanted to cook asparagus with another dish that used this temperature!

Nutrition Information:

Yield:

4

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Slow Roasted Asparagus

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    20 Comments on “Slow Roasted Asparagus”

  1. I can't imagine a way I would not love asparagus! And I like the idea of cooking this along with something else in the oven.

  2. Oldsarge6, I’ve never cooked with canned asparagus and to tell the truth, I don’t know if I’ve ever bought it. Maybe someone else will e-mail you with an idea.

  3. I have cans and cans of asparagus spears. My family has never eaten this item. Can someone help me to introduce my family to asparagus. Thanks oldsarge6@yahoo.com.

  4. Leslie, glad you liked it, and thanks for the asparagus information. I didn’t know that, and always wondered what the difference was. Also, I always kind of preferred the thicker ones, it felt like I was getting more asparagus flavor for my money!

  5. I just made this and it was great! Thanks!

    I’d like to explain something to people who have never grown asparagus. Asparagus is different from other vegetables – the earliest asparagus is actually the thick stalks. Asparagus is the shoot of a plant coming up from the roots. As you pick the spears, new spears will come up, but as the energy stored in the roots is used up, the stalks get thinner and thinner. When the reach a certain size, you must stop picking, let the stalks mature, and give the plant a chance to recover its strength until next year.

    So the thick stalks are not more mature versions of the thin stalks. They are actually the first growth and are quite tender.

  6. I’m just so happy that it’s asparagus season again!
    We’ll be roasting it until my kids can’t stand the sight of it any more.

  7. I’m reading your asparagus post from a conference in Seville, Spain, where they make a variation on this dish.

    They pick out asparagus that is nice and skinny (early spring after all, and they sell asparagus in the street seasonally), leave it whole, combine with spring onions (each cut in half lengthwise), season very simply with coarse salt (but not too coarse, kosher would work) and olive oil, and roast.

    The spring onions carmelize a little and add a little zing …

  8. Isn’t spring wonderful!
    I’ll be jealous of all that lovely green asparagus…and you can be jealous of my lovely violet asparagus!

  9. Wonderful!! I can’t get enough asparagus right now. It’s so delicious.

  10. Asparagus is all over the blogosphere this week. I can’t wait to get some!

  11. It strikes me that this would be really great finger food with some kind of light balsamic dip…but I don’t have anything specific in mind. Until I come up with a dip, I’ll enjoy it just as you have it here.

  12. Toni, you’re welcome. Apparently we were posting our comments at the same time.

  13. Cate, hooray for spring and asparagus.

    Ilva, you will love it.

    Sarah, it was so good!

    Lydia, I agree, those are two of the best ways.

    Brady, I’m glad you still made it even with that awful picture on the old post, and glad it was delicious.

    I will continue to delete comments where people leave their url as an “advertisement” for their blog. You’re welcome to leave your signature at the beginning as a link so people can find your blog, but no links left in comments please. Otherwise I will be overrun with those types of comments.

  14. My local market had asparagus on sale – $1 a pound! I bought 2 bunches of them – again! I can’t get enough of them! I used olive oil the last time I roasted them, but didn’t use the vinegar. Thanks for sharing a different way to roast them!

  15. How funny, Kalyn. I made your recipe for slow roasted asparagus Monday night. I got a good bunch of spears and knew just where to look for a tasty recipe. It was delicious!
    -Brady

  16. I love asparagus any which way, but roasting and grilling are my favorites. Love asparagus with balsamic, too.

  17. Looks great. Roasting does wonders for so many veggies–asparagus, Brussels sprouts, cauliflower . . .

  18. This is going to be the Spring when I finally slow roast asparagus for the first time! Thanks Kalyn!

  19. Great minds think alike. I made Roasted Asparagus with Parmesan last night – nice and easy, and finally a wee bit ‘o Spring.