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Crack Asparagus {The Best Ranch Roasted Asparagus}

The BEST oven-roasted Asparagus recipe tossed in an insanely easy and delicious lemon, ranch and olive oil marinade and baked to perfection in just a few minutes. This Crack Asparagus {The Best Ranch Roasted Asparagus} is served with sliced almonds, bacon, and parmesan cheese.

Roasted asparagus on a sheet pan sprinkled with grated parmesan cheese, toasted sliced almonds, and pieces of cooked bacon. Served with a wooden spoon.

Perfectly tender oven-roasted asparagus in 8 minutes! My Crack Asparagus recipe yields delicious charred asparagus tips with a fork-tender bite to the asparagus without it being mushy and over baked. Serve this classic asparagus recipe as a side dish for holiday entertaining and weeknight dinners. A must make summer side dish vegetable loaded with fresh flavors.

Roasting asparagus is a healthy and easy technique to prepare fresh asparagus. In fact, this recipe can be done from start to finish in just 8-15 minutes, depending on the thickness of the vegetable stalks. More about that below.

If you’re looking for a new way to prepare asparagus or have never cooked with asparagus before, then you’ll want to try this quick and easy recipe for baking asparagus in the oven in a delicious ranch citrus sauce.

A close up of freshly roasted green asparagus tossed on a sheet pan with pieces of chopped bacon, sliced almonds, and grated cheese sprinkled throughout and scooped up with a wooden spoon.

HOW TO ROAST ASPARAGUS IN THE OVEN

  1. Break asparagus ends off.
  2. Toss in bowl with ranch, lemon, salt, and seasoning mix.
  3. Spread on baking sheet.
  4. Roast in oven at 400°F for 8-15 minutes depending on stalk size.
  5. Garnish with toasted almonds, bacon, and cheese.

BEST ROASTED ASPARAGUS INGREDIENTS

  • ASPARAGUS: I use 2 bunches fresh asparagus, well rinsed.
  • RANCH: A delicious seasoning powder with ingredients like dill, parsley, salt, pepper, chives, and onion.
  • LEMON: The lemon acidity adds a nice tang to the mixture.
  • OIL: Vegetable oil or olive oil can be used. Do not use extra virgin olive oil as it will burn.
  • BACON: Crispy salted bacon adds a delicious smoked flavor.
  • PARMESAN CHEESE: Sprinkle a little freshly grated parmesan cheese on top of the asparagus.
  • ALMONDS: Toasted ranch dressed almonds add the perfect crunch and nutty flavor.
  • SEASONING: Salt, pepper, onion powder, and garlic powder is all that’s needed.
Two images with text white text in between that says Crack Asparagus 8-minute ranch roasted. First image features baked asparagus tossed on a sheet pan with pieces of bacon, almonds, and white parmesan cheese sprinkled throughout with a wooden serving spoon. Second image is a close up of the first image focusing on a serving spoon with green asparagus, bacon, almonds and cheese.

ASPARAGUS TIPS & QUESTIONS

How long will this last in the refrigerator? Eat within 3-4 days.

Does it matter if I can only find small or large asparagus? No. Use whatever is in the stores. I’ve included baking instructions for both sizes in the directions since they do require different baking times.

Is there a proper way to cut asparagus? Not necessarily, however, I usually break the stalks off the bottom where it naturally allows for it. To do this, simply grip the bottom of the stock with one hand and place the other hand just below the end of tips where it starts at the stalk. Gently bend it and allow it snap. Toss the bottom of the stalk out. Otherwise, to cut, simply remove 1-2 inches off the bottom stalk.

Can I freeze asparagus if I’m not going to use it right away? Absolutely. Whether you have an abundance of in-season spring asparagus from your garden or a good grocery store deal, or you’re plans simply changed for the week and now it needs to be stored then be sure to blanch it first. You’ll want to cut the ends off the bottom and it place it in boiling water for 2-5 minutes depending on thickness. Next, transfer it to a bowl filled with ice water for 2-5 minutes then drain and flash freeze the stalks on a cookie sheet before putting them in an air-tight freezer bag.

Roasted asparagus stalks garnished with almonds, bacon pieces, and grated parmesan cheese sprinkled on top. Served on a deep blue serving platter with two tone yellow and black serving set. Table spread with a black striped napkin with white and wooden table.

HOW TO SERVE ASPARAGUS

Asparagus is a delicious spring and summer vegetable that pairs well with steak, chicken, turkey, pork, and ham. I always serve asparagus almondine for Holidays usually with a ham or turkey. I like this Crock Pot Glazed Ham recipe or this Honey Baked Ham recipe.

Serve roasted asparagus with other side dishes that are popular at any time of the year like this Strawberry Shortcake Fluff Salad, Broccoli Salad, Creamy Cranberry Dessert Salad, and Classic Honey Cornbread.

Can I make this recipe with other vegetables? Yes, I like to make this using broccoli or brussels sprouts.

How do I get charred asparagus tips? Naturally, the oven will dry and toast the tips since it is the thinnest part of the vegetable it will cook the quickest.

Crack Asparagus {The Best Ranch Roasted Asparagus}

The BEST oven-roasted Asparagus recipe tossed in an insanely easy and delicious lemon, ranch and olive oil marinade and baked to perfection in just a few minutes. This Crack Asparagus {The Best Ranch Roasted Asparagus} is served with sliced almonds, bacon, and parmesan cheese.
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: almondine, ranch vegetables, Roasted Asparagus
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 8 servings
Calories: 278kcal

Ingredients

  • 2 bunches fresh asparagus
  • 6 slices bacon (chopped)
  • cup grated parmesan cheese
  • ½ cup sliced almonds

Seasoning

  • ½ cup olive oil
  • 4 tsp ranch seasoning powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp salt
  • ¾ tsp black pepper
  • ½ tbsp lemon zest (about 1 lemon)
  • 1 tbsp fresh lemon juice

Instructions

  • Break stalk ends off asparagus.
  • Mix together seasoning. Coat with asparagus.
  • Spread on large rimmed sheet pan or two without crowding.
  • Bake in 400°F oven for 8 minutes (small stalks) to 15 minutes (large stalks).
  • Coat almonds in remaining oil mix. Bake on sheet pan for 2 minutes.
  • Serve with grated parmesan cheese, toasted almonds, and chopped bacon.

Nutrition

Calories:278kcal | Carbohydrates:8g | Protein:8g | Fat:25g | Saturated Fat:5g | Cholesterol:15mg | Sodium:619mg | Potassium:313mg | Fiber:3g | Sugar:2g | Vitamin A:887IU | Vitamin C:8mg | Calcium:91mg | Iron:3mg
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