Roasting asparagus is quick and easy, concentrates the flavors, and makes the bite tender. I go basic, with oil and salt, but feel free to use alternatives like lemon and oil and maybe a pinch of pepper. I use a high heat to roast but you can probably lower the heat a bit and roast a little longer.
I use a high heat sunflower oil, however if you lower the temperature a bit you can use olive oil or another oil that doesn’t smoke (burn). The smoke point of oil (the burning point) is the temperature at which it stops heating up and starts smoking. The smoke point can range from a low of 325°F to very high of 520°F. You want to avoid heating oil beyond its smoke point because it starts to burn and generates fumes and chemicals which are not healthy for your body.
Here’s a comparison of some oils.
|Oil||Smoke Point (F)||Smoke Point (C)|
|Avocado (cold press)||350-400||190-205|
|Avocado oil (refined)||520||271|
|Extra virgin olive oil||325-375||165-190|
|Olive oil (refined)||390-470||199-243|
|Safflower oil (cold press)||334||168|
|Safflower oil (high heat)||510||256|
|Sunflower oil (cold press)||338||198|
|Sunflower oil (high heat)||478||248|
|Coconut oil (unrefined)||350||177|
|Coconut oil (refined)||450||232|
|Ghee (clarified butter)||450||230|
- 1 pound asparagus trimmed of woody ends (see recipe notes)
- 1.5 tablespoons high heat oil
- 1/4 teaspoon salt or truffle salt
- Preheat your oven to 425°F (220°C, or gas mark 7).
- Prepare a baking sheet with a non-stick baking mat or parchment paper.
- Coat the asparagus with oil and sprinkle salt over them.
- Place the asparagus on the baking sheet and roast for about 10 minutes or until they are browned and but not too soft or floppy.