Roasted Asparagus is the first green vegetable I loved as a kid. With its tender stalks and crispy tips, baked asparagus will open the way for more vegetables on your plate!

Parmesan roasted asparagus with lemon

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My Grammy introduced me to roasted asparagus.

She’d let me help snap off the ends to prep it for cooking.

Later, when I was old enough, she passed me the potholder and let me wiggle the pan halfway through cooking so that the asparagus would roast evenly.

I loved watching the asparagus spears roll in the olive oil, then caramelize under the oven’s heat.

While Roasted Brussels Sprouts, Roasted Beets, and Roasted Broccoli took me until adulthood to embrace, savory fresh asparagus and I got along right away.

I know if you try this best-ever roasted asparagus recipe, you’ll fall in love with the easy vegetable side dish too.


Prefer to make asparagus on the grill instead? Try this scrumptious Grilled Asparagus recipe.

Roasted asparagus spears with spices

5 Star Review

“This will be my go to way to prepare and cook asparagus from here on out! It was SO savory, 10/10 taste and texture.”

— Gabriela —

When it comes to roasted vegetables that can be on the table fast, roasted asparagus is hard to beat.

Combine the quick cook time with how fast asparagus is to prep, and you have the makings for a go-to healthy side pronto.

Asparagus is also healthy!

  • It’s packed with fiber, vitamin K, and folate.
  • Asparagus is also rich in key nutrients such as vitamin A and vitamin C.


If you love roasted vegetables, don’t miss the Ultimate Roasted Vegetable Guide (with key tips, ways to use leftovers, and fresh ways to flavor them) in my cookbook!

Roasted asparagus with red pepper flakes

Tips for Perfect Roasted Asparagus

When you’re not having Air Fryer Asparagus, baking perfect roast asparagus comes down to a few easy but essential tips.

Trim the Asparagus Properly

Every stalk of asparagus has a tough, woody end that should be removed before roasting. Where this woody section stops and starts varies from stalk to stalk.

There are two methods for trimming asparagus to consider: bend and break (the best method) or trimming with a knife.

  • While trimming the entire bunch of asparagus at once is faster, you’ll inevitably waste edible flesh on some spears, and miss some of the woody parts of others—resulting in a few tough, stringy bites.
  • Bending and breaking asparagus ensures you only remove the tough portions of each stalk, resulting in less waste and guaranteed tenderness on every stalk.
Raw asparagus spears

How to Prep Asparagus for Roasting

Bend and Break Hold the top of the stem in one hand and grip it near the base with the other. Briskly bend, and the asparagus will naturally snap in the right place. It’s almost like magic and very satisfying. (Feel free to channel Legally Blonde and refer to this method as the “bend and snap.”)

Cut the Bunch (fastest method). Hold the entire bunch of asparagus in one hand (this works very well if it’s still rubber-banded together) and trim off the ends about 1 1/2 inches or so from the bottom.

Raw green vegetables

Wash the Asparagus

Like Roasted Green Beans and other veggies, asparagus should be washed before it is roasted. You can do this either before or after trimming it.

  • After you rinse, be sure to dry the asparagus well on a kitchen towel to make sure it crisps nicely in the oven.
  • I like to wash prior to trimming to give the asparagus extra time to dry.

Don’t Crowd the Pan

This is the cardinal rule for all roasted vegetables, whether we’re talking about Oven Roasted Potatoes, Roasted Tomatoes, or Roasted Brussels Sprouts.

  • If you crowd the pan, the air won’t circulate properly. The vegetables will steam instead of roast and won’t become as crispy.
  • For perfect, crispy asparagus, make sure the spears aren’t touching one another.
Asparagus spears on a baking sheet

Season and Oil

Proper oil and seasoning are critical to helping food taste its best, and roasted vegetables are no exception.

  • Be sure to use kosher salt or sea salt (which have a better, more natural taste than table salt).
  • For more variation, add black pepper or try one of the other recipe variations listed in “The Ingredients” section below.
  • Use enough oil to give the spears a light coating on all sides. If you don’t, the spears’ tender tips (the best part!) will burn.
  • Roasting is one of the healthiest ways to cook asparagus, so don’t worry about using olive oil; it’s critical to making it taste delicious. Plus, olive oil is high in antioxidants and beneficial fats.

Roast at a High Temperature

I tested roasted asparagus at 350, 375, 400, 425, and 450 F.

  • 425 degrees F is the ideal oven temperature for roasting asparagus. The high heat yields the crispy outside, caramelized inside texture we are looking for without burning the spears.
  • If you are baking other dishes with the asparagus in the oven (or adding it to this Sheet Pan Chicken with Rainbow Vegetables) and need to tweak the oven temperature to accommodate, my second recommendation would be asparagus at 400 F.

Cooking Times

Roast asparagus at 425 degrees F for 9 to 11 minutes (thin stalks) or 15 to 20 minutes (thick stalks).

Don’t Overcook

If you overcook asparagus, it will become mushy, and it can burn. It happens more quickly than you’d expect.

  • The best way to tell if asparagus is done and to keep it from becoming soggy is to pierce it with a fork. As soon as the fork can pierce the stalks easily, the asparagus is done.


To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

How to Season Asparagus

Easy roasted asparagus on a baking sheet

Here are some tasty ways to season roasted asparagus with everyday simple ingredients.

  • Roasted Asparagus Parmesan. Sprinkle the roasted asparagus with freshly grated Parmesan cheese just before serving. You also can sprinkle on the cheese, then pop the asparagus back into the oven for a minute or two if you’d like the cheese more melty.
  • Roasted Asparagus with Lemon. Add a thinly sliced lemon to the pan with the asparagus prior to roasting. Finish the dish with an extra squeeze of fresh lemon juice and lemon zest.
  • Spicy Roasted Asparagus. Add a pinch of red pepper flakes. This variation is especially good combined with the lemon and Parmesan suggested above.
  • Balsamic Roasted Asparagus. Drizzle the asparagus with 1 tablespoon of balsamic vinegar during the last few minutes of cooking.
  • Herbed Roasted Asparagus. Add dried herbs like basil, oregano, or Italian seasoning (before roasting), or finish with chopped fresh herbs like parsley (after roasting).
  • Nutty Roasted Asparagus. Top the asparagus with a sprinkle of toasted slivered almonds, chopped toasted pecans, or toasted pine nuts.
  • Caramelized Onion Roasted Asparagus. Caramelize 1 large red onion. Place the asparagus on a serving platter and top with the onion.
  • Garlic Asparagus. Sprinkle and toss the asparagus in garlic powder prior to roasting.
Lemon slices and roasted asparagus

Storage Tips

  • To Store. Refrigerate asparagus in an airtight storage container for up to 4 days. 
  • To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F. 
  • To Freeze. I don’t recommend freezing roasted asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Storage Tips

To extend the life of your fresh (uncooked) asparagus spears, start by removing the woody stems. Then, place your trimmed spears in a glass or jar with an inch or two of water. Place a plastic bag over the top of the spears, then refrigerate them for up to 5 days. Replace the water as needed.

Leftover Ideas

Use leftovers for this delicious Scrambled Egg Toast with Roasted Asparagus for brunch. Take a note from this Avocado Pasta, and toss your roasted asparagus with a pasta dish (Pasta al Limone would be tasty with asparagus). Finish off a pizza with leftover asparagus (we love using ours for this Asparagus Pizza). A Vegetarian Niçoise Salad is delish with some leftover roasted asparagus tossed in too.

What to Serve with Roasted Asparagus

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Parmesan roasted asparagus with lemon

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If you have vegetable skeptics in your family, this roasted asparagus can be a gateway for them, the way it was for me (this Bacon Wrapped Asparagus is likely to help your cause too).

With its fast prep, tender stalks, and crispy tips, this simple, spectacular roasted vegetable deserves to be a regular on your menu.

Frequently Asked Questions

Why is My Roasted Asparagus Mushy?

If your oven-roasted asparagus turns out mushy, it is most likely overcooked. It is also possible that you crowded the pan with too much asparagus, so the air could not circulate properly.

Why is My Roasted Asparagus Stringy?

Likely you left too much of the tough, woody end on the asparagus. I recommend bending each spear so that it breaks at the right place.

When is Asparagus Season?

While you can purchase asparagus at the store year-round, it is at its peak in the spring, especially March and April. Asparagus you can buy in the winter tends to be more shriveled, lacks flavor, and (if you live in the U.S.) it has been shipped from long distances.

Should You Parboil or Blanch Asparagus Before Roasting?

While some recipes recommend parboiling asparagus before roasting, I do not find that it makes a huge difference so long as the asparagus is fresh, you trim the asparagus properly, and cook according to the instructions I’ve provided.

Roasted Asparagus

5 from 9 votes
This versatile roasted asparagus recipe is an easy, healthy side dish perfect for any occasion. Try with herbs, lemon, balsamic, or Parmesan.

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Servings: 4 servings


For the Asparagus:

  • 1 pound asparagus
  • 1 1/2 teaspoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • Toppings of your choice (optional—see below for suggestions)

Optional Toppings (pick one, two, or your mix of choice):

  • Lemon zest and juice
  • Freshly grated Parmesan cheese
  • Red pepper flakes (just a pinch)
  • Thyme* (1 teaspoon fresh or a slightly heaping 1/4 teaspoon of dried)
  • Basil* (1 tablespoon fresh or 1 teaspoon dried)
  • Drizzle balsamic reduction or aged balsamic vinegar
  • Drizzle of melted butter


  • Preheat the oven to 425 degrees F. For easy cleanup, line a rimmed baking with parchment paper or aluminum foil. You may lightly coat it with non-stick spray too.
  • Snap off the woody ends of the asparagus by holding the stem end in one hand and gripping it near the base with the other. Briskly bend and the asparagus will naturally snap in the right place (I find this task very satisfying). Discard the stem ends.
  • Arrange the asparagus on the baking sheet. Drizzle with olive oil and sprinkle with salt and any dried herbs you are using. Toss to coat, then spread into an even layer.
  • Bake the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thicker stalks), just until it easily pierces with a fork.
  • Sprinkle the asparagus with your toppings of choice. My favorite is lemon zest and juice, a sprinkle of Parmesan, and a pinch of red pepper flakes. Enjoy hot or at room temperature.


  • *INGREDIENT NOTE: If using dried herbs (see suggested amounts in “toppings”), add them with the salt prior to roasting; if using fresh herbs, sprinkle them on after the asparagus is finished roasting.
  • DOUBLE BATCH: If doubling the recipe, divide the asparagus between two baking sheets to ensure it has room to roast in a single layer. Bake in the upper and lower thirds of the oven, switching the pans’ positions in the upper and lower racks halfway through.
  • TO STORE: Refrigerate asparagus in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F. 
  • TO FREEZE: I don’t recommend freezing asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 4)Calories: 36kcalCarbohydrates: 4gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gPotassium: 229mgFiber: 2gSugar: 2gVitamin A: 857IUVitamin C: 6mgCalcium: 27mgIron: 2mg

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More Asparagus Recipes

Thanks to their ease and nutrition, asparagus is the perfect side dish to prepare for any occasion. Here are some of my favorite asparagus recipes:

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. We made this using frozen asparagus, and it was still wonderful. Can’t wait to make it with fresh asparagus next week.

    I used 12 ounces of frozen asparagus (half the amount in recipe) with the full recipe otherwise, and it was enough as a side for three people.5 stars

  2. This receipe sounds absolutely delicious. I’m the only one, in my household, that eats asparagus. The others don’t know what they’re missing. I can make the recipe as written or reduce the amounts proportionately. If I decide to do as written, how long will it last? How easily reheated? Thanks much for your response!

    1. Hi Mark! You can refrigerate leftover asparagus in an airtight storage container for up to 4 days. I recommend reheating the dish on a baking sheet in the oven at 350 degrees F. I hope you enjoy it!

  3. These are so easy and come out delicious every time – there are never any leftovers! These have become my go-to veggie side dish; the only annoying thing is washing them. ;)5 stars

  4. This will be my go to way to prepare and cook asparagus from here on out! It was SO savory, 10/10 taste and texture. We’re trying to work more veggies into our diet and I have no doubt that this delicious recipe will prevent anymore asparagus from going bad in our fridge, which in the past I would pass over for tastier options.
    I seasoned with garlic powder, onion salt, crushed black pepper, and paprika, and my only regret was that I didn’t have more asparagus on hand for seconds.
    I hadn’t dried my asparagus after washing, nor had I tried breaking each stalk individually. Taking the slightly extra time to do both of those things really made a difference. Thanks, Well Plated!5 stars

  5. Hi Erin!
    The texture was perfect! Crunchy but not hard.
    Can’t wait to try your roasted sweet potatoes and other roasted veggies!
    My daughter Terese bought your cookbook and enjoys your recipes.
    Thanks for sharing these delicious tips!5 stars

  6. I seasoned with Salt, Basil and Thyme and the flavours were anazing, the texture perfect, the cooking time and temp was perfect5 stars

  7. My kids loved this recipe and also the roasted broccoli referenced in this article. The said I need to make the veggies like this every time!!!5 stars