This roasted asparagus with balsamic vinegar and coconut oil is a perfect way to prepare asparagus to serve as a side dish. It’s super easy and quick to make and doesn’t require much of your attention when it’s in the oven.

Asparagus is my favourite summer vegetable. It’s easy to prepare, super nutritious and tastes awesome in salads, soups, stir-fry and as a side dish. You can either steam asparagus (I find that steamed asparagus tastes better in salads), roast it in the oven or grill it (roasted and grilled asparagus works better as a side dish).

When shopping for asparagus, look for bright green spears that are firm and straight. The tips should be compact and have a slightly purplish color. Don’t use pencil-thin or very thick asparagus, choose the ones that are medium in size.

Asparagus deteriorates quickly. Keep it in the fridge in the crisper compartment. Trim a ¼ inch off the lower end of the stalks and wrap the stalk in a moist paper towel or put the trimmed stalks in an inch of water. This way you can keep asparagus fresh for up to 3 days.

Wash asparagus under cool running water and break off the tough ends.

If you love asparagus, check out this Potato Salad with Asparagus, this Asparagus and Salmon Egg Bake, and this Celery Root Soup with Asparagus.

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