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Baked asparagus recipe - Dr. Axe

Baked Asparagus Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Vegan


Forget the mushy asparagus you may have eaten in the past. This baked asparagus dish served in a portobello mushroom with arugula, quinoa and red onion will delight any diner.




  • ½ red onion, sliced lengthwise
  • 1 shallot, minced
  • 1 teaspoon brown rice vinegar
  • 1 teaspoon coconut aminos
  • 1 tablespoon sesame oil
  • 1 teaspoon lime juice
  • salt and pepper to taste

Main dish:

  • 1 tablespoon avocado oil
  • 1 bunch asparagus
  • salt and pepper to taste
  • 46 portobello mushrooms, stems removed
  • 2 cup arugula
  • 1 cup quinoa, cooked (¼ cup uncooked)


  1. Preheat the oven to 350 F.
  2. First cook the quinoa, in a small pot on the stovetop. Follow package instructions but usually this takes around 15 minutes once it boils.
  3. In a medium bowl, whisk all the dressing ingredients together and adjust if necessary.
  4. Place the asparagus on a baking sheet lined with parchment paper
  5. Add avocado oil, salt, pepper and onions, tossing until mixture is well combined.
  6. On a separate baking sheet lined with parchment paper, place the mushrooms face down.
  7. Add both baking sheets to the oven and bake for 10–15 minutes.
  8. Place mushrooms face up on plate and add arugula, quinoa, asparagus and onions.
  9. Drizzle with dressing and serve.


For some extra flavor, add some soft goat cheese to each serving. You can make this the main dish or also use as a side dish.

  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Main Dishes, Side Dishes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 serving (263g)
  • Calories: 168
  • Sugar: 5.8g
  • Sodium: 204mg
  • Fat: 8.3g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 6.7g
  • Trans Fat: 0g
  • Carbohydrates: 19.7g
  • Fiber: 4.8g
  • Protein: 6.5g
  • Cholesterol: 0mg