Keto Roasted Asparagus

5 from 2 votes

The best keto roasted 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 only makes 3 to 4 small servings, however, it can easily be doubled or tripled.

Course Side Dish

Cuisine American

Diet Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Whole30

Prep Time 5

Cook Time 20

Total Time 25

Servings small servings

Calories 164kcal

Author Cassidy Stauffer

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)

US Customary - Metric

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.

Video

Notes

See how easy this recipe is to make on my YouTube channel! Watch the full-length video here: Asparagus YouTube Video

How To Trim Asparagus

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.

Notes

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