Baked Asparagus

Baked Asparagus

This is a classic asparagus preparation.  It is so simple people often forget it, which is a shame because it is the perfect vegetable side for a weeknight dinner.  Best of all my three kid 6 and under love eating asparagus this way.  I don’t complain too much when they pick the stalks up like French fries and eat them.  I figure that healthy eating trumps table manners at this point.  I think that thin asparagus stalks are best, so that is what we try to get at farmer’s market or the grocery store.  I haven’t tried growing them yet, that may be an adventure for another year.

I’ve found that the Pinterest trick for keeping asparagus fresh in a mason jar with a little bit of water really works.  The only problem I have encountered is being able to get the asparagus out again when it was time to cook them.  All I had to do was cut about an inch off the asparagus when we brought them home and place them in a mason jar with about 2 inches of water.  I then put the jars in the refrigerator and changed the water every day until I was ready to use them.  The best part was I didn’t have to cut any more of the stalk off when I was ready to bake them, which made cooking dinner even quicker last night.

Quick Recipe


  • 1 lb fresh asparagus
  • olive oil
  • salt


  1. Preheat oven to 350.
  2. Place asparagus in a glass (I use 10in x 15 in) or on a foil lined sheet pan.
  3. Drizzle asparagus with about 2 tablespoons olive oil and season with salt to taste.
  4. Bake for 10 to 15 minutes depending on size of the stalks.  Serve.

Serving Suggestions

  • Scrambled eggs and sausage
  • Any dinner needing a quick side vegetable
Asparagus in the Fridge

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