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Slow Roasted Asparagus

For this delicious Slow Roasted Asparagus, gorgeous spring asparagus is tossed with olive oil and balsamic vinegar and then slowly roasted until it’s nicely browned and tender. And of course this slow roasted asparagus is low-carb, Keto, low-glycemic, gluten-free, Paleo, Whole 30, and South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Slow Roasted Asparagus!

Slow Roasted Asparagus found on KalynsKitchen.com

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 slowly 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, and 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!

(This recipe for Slow Roasted Asparagus was updated with better photos and serving suggestions in April 2016.)

Slow Roasted Asparagus (low-carb, gluten-free, Paleo, Whole 30) found on KalynsKitchen.com

Trim woody ends of the asparagus and cut on the diagonal into bite-size pieces. Then toss with a little olive oil and balsamic vinegar, season with salt and fresh ground pepper, and roast in a preheated 350F/180C oven until it’s done to your liking. That’s all there is to it!

Slow Roasted Asparagus found on KalynsKitchen.com

Serve Slow Roasted Asparagus hot. 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 from Kalyn and Other Bloggers:
Sauteed Asparagus with Melted Gorgonzola and Pine Nuts ~ Kalyn’s Kitchen
Sauteed Broccoli and Asparagus with Parmesan ~ Barefeet in the Kitchen
Lightly Steamed Asparagus with Basil Vinaigrette ~ Kalyn’s Kitchen
Shaved Asparagus Salad ~ She Wears Many Hats
Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce ~ Kalyn’s Kitchen
Sauteed Asparagus and Cherry Tomatoes ~ The Food Charlatan

Slow Roasted Asparagus

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

Directions:

  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). Trim the rest of the asparagus pieces to that size, then cut on diagonal into 2 inch pieces.
  3. Put asparagus in large Ziploc bag, pour in olive oil, vinegar, and season with salt and pepper. Manipulate bag until asparagus is well coated with oil/vinegar mixture, then pour into ceramic or glass baking dish.
  4. 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.)
  5. 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 created by Kalyn when she only had one oven and wanted to cook asparagus with another dish that used this temperature!

All images and text ©

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 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Slow Roasted Asparagus found on KalynsKitchen.com

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20 comments on “Slow Roasted Asparagus”

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

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

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

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

  5. 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

  6. 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!

  7. 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.

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

  9. 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.

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

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

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

  13. 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 …

  14. 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.

  15. 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.

  16. 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!

  17. 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.

  18. 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.

  19. 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.

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