The best roasted keto asparagus recipe! It's an easy, healthy side dish everyone will love. Plus, it is gluten-free and can easily be made whole30 and paleo-compliant - making everyone happy!
This roasted keto asparagus is super quick, easy, and goes with about everything! It's a perfect side dish for chicken piccata, balsamic glazed pork tenderloin, chicken with bacon, eggs, and so much more!
This recipe is an easy, healthy keto-friendly side dish that is a staple in my house and I'm sure it will become a staple for you too!
And since it's roasted, the edges get crispy in the oven and the stalks are more flavorful than if they were sauteed or steamed. I think it's the best way to cook asparagus, however, I may be a bit biased!
Plus, it is gluten-free and can easily be made paleo and whole30-compliant by using ghee instead of butter and omitting the cheese 👍
How to store uncooked asparagus
The best way to store your uncooked asparagus is in a few inches of water - just like you would flowers!
Place your asparagus in a jar or drinking glass and add a couple of inches of water. You can place a plastic bag over the top for maximum freshness.
Then, place it like this in your refrigerator. It will stay fresh for several days longer this way!
How to trim
Trimming the asparagus simply means cutting off the hard, white ends.
The easiest way to know where to cut is to:
- Pick up one spear of asparagus.
- Hold it on both ends.
- Gently bend until it breaks.
- The natural breaking point is the length you should trim the rest of the asparagus.
- Discard the white, woody ends.
Easy roasting instructions
Start by trimming the asparagus as outlined in the subheading above.
Then, preheat your oven to 400 degrees and line a large baking sheet with foil (optional).
Place the asparagus on the baking sheet. Drizzle with olive oil. Then sprinkle with sea salt, pepper, garlic, and lemon pepper.
Toss to combine so everything is evenly coated with the oil and seasonings. Arrange in a single layer.
Arrange small pats of butter on top. Bake thin stalks for 8 to 12 minutes and thick stalks for 15 to 20 minutes, or just until the base of the asparagus is tender and easily pierced through with a fork.
If desired, sprinkle with parmesan cheese the last 6 to 8 minutes of baking.
How to store
Roasted asparagus is best fresh, but leftovers can be stored in an airtight container in the fridge for around 3 days. It can be reheated in the microwave or on the stovetop.
I don't recommend freezing because it can turn out mushy.
Frequently asked questions
No. The butter just adds healthy fats and a nice buttery flavor. However, you can omit it if you prefer.
Yes! Feel free to change up the seasonings to whatever compliments your dinner. See the subheading below for more seasoning ideas.
Asparagus is done just when the base of the stalk is tender and easily pierced through with a fork. You want the stalks to be tender yet ever-so-slightly crisp. When it's done, it will start to sweat, but still have a vibrant bright green color. Once it starts to turn olive green, it's on its way to being overcooked. Overcooked asparagus means it will be stringy and hard to bite through. No thank you!
Seasoning ideas
Feel free to change up the seasonings to whatever compliments your dinner. After seasoning with salt and pepper, here are some more seasoning options:
- lemon/lemon wedges
- balsmic reduction or thick balsamic vinegar drizzled on after roasting
- ½ cup mozzarella cheese and ½ cup parmesan cheese for cheesy asparagus added the last 6 to 8 minutes of baking
- toasted, sliced almonds
- finely chopped fresh mint or parsley
- red pepper flakes
Looking for more keto side dishes?
I think you'll love these...
Or this Curried Cauliflower Soup from Salted Plains looks delicious too!
If you've tried this keto roasted asparagus, please let me know what you think in the comments below 👇
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📖 Recipe
Keto Asparagus
Ingredients
- 1 Pound Asparagus
- 2 Tablespoons Olive Oil - or avocado oil
- 4 Cloves Garlic - minced
- ¼ teaspoon Ground Black Pepper
- ½ teaspoon Sea Salt
- ½ teaspoon Lemon Pepper
- 2 Tablespoons Butter - optional
- ¼ Cup Parmesan Cheese - optional (freshly grated or powdered)
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with foil (optional).
- Trim the woody ends off of the asparagus and discard (see notes below).
- Place the asparagus on the baking sheet. Drizzle with olive oil. Then sprinkle with sea salt, pepper, garlic, and lemon pepper. Toss to combine so everything is evenly coated with the oil and seasonings. Arrange in a single layer. *Note- If doubling or tripling the recipe, you may need to use 2 pans or cook in batches so they cook in a single layer.
- Arrange small pats of butter on top of the asparagus, if using. Bake thin asparagus for 8 to 12 minutes and thick asparagus for 15 to 20 minutes, or just until the base of the asparagus is tender and easily pierced through with a fork. If desired, sprinkle with parmesan cheese the last 6 to 8 minutes of baking.
- Serve immediately.
- Roasted asparagus is best fresh, but leftovers can be stored in an airtight container in the fridge for around 3 days. It can be reheated in the microwave or on the stovetop. I do not recommend freezing.
Add You Own Notes
Notes
- Pick up one spear of asparagus.
- Hold it on both ends.
- Gently bend until it breaks.
- The natural breaking point is the length you should trim the rest of the asparagus.
- Discard the white, woody ends.
- Nutrition info includes butter and parmesan cheese.
- For paleo and whole30: Use ghee instead of butter and omit the cheese.
- For dairy-free: Use dairy-free butter and cheese, or omit them.
- Feel free to change up the seasonings to whatever compliments your dinner. See the post for more seasoning ideas.
- You want the asparagus to be tender yet ever-so-slightly crisp. When it's done, it will start to sweat, but still have a vibrant bright green color. Once it starts to turn olive green, it's on its way to being overcooked. Overcooked asparagus means stringy asparagus that's hard to bite through. No thank you!
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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