With its tender stalks and crispy tips, Roasted Asparagus is one of the most delectable ways to enjoy this quick-cooking veggie. This is a recipe that’s easy enough for a weeknight dinner, but fancy enough to serve for a holiday meal!
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The best roasted vegetable for spring.
Ohh-la-la asparagus! This veggie is a popular restaurant side but, like Roasted Mushrooms another dining-out favorite, it’s super simple to make at home.
- Because asparagus is a softer vegetable and the spears are thin, it cooks more quickly than hard vegetables like Roasted Brussels Sprouts and Roasted Sweet Potatoes. Just 9 to 15 minutes, depending on the thickness!
- Just trim the ends, and you are ready to roast (no laborious peeling like when you’re making Roasted Butternut Squash).
- It’s so versatile too! Season it up with Parmesan and lemon, make it spicy, or keep it simple. Pair it with a protein like Baked Salmon, or serve it alongside any of these pasta recipes.
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 —
My Tips and Tricks for Roasting Asparagus
- Store Properly to Keep Your Asparagus Fresh. 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.
- 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 mixed Roasted Vegetables.
- Use a Fork to Test for Doneness. 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.
- Adjust the Temp If You Have To. 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 degrees F.
How to Make Roasted Asparagus
Trim the Asparagus. Wash and dry the asparagus. 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.
Oil and Season. Make sure the asparagus has a light coating so the tips do not burn. Keep the seasonings simple with salt and pepper, or try one of the variations below.
Spread the Asparagus into a Single Layer. Make sure the spears aren’t touching so the air can circulate.
Roast. Roast the asparagus at 425 degrees F for 9 to 11 minutes (thin stalks) or 15 to 20 minutes (thick stalks). Finish with optional toppings and ENJOY!
What to Serve with Roasted Asparagus
- Salmon. Garlic Salmon with Butter and Lemon and Balsamic Glazed Salmon are both flavorful and easy salmon recipes to serve with roasted asparagus.
- Steak. Air Fryer Steak with asparagus will make you swoon.
- Pork. Stuffed Pork Tenderloin or Baked Pork Tenderloin.
- Chicken. Rosemary Chicken Thighs or Lemon Butter Chicken would be even classier with roasted asparagus.
Perfect Roasted Asparagus
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Ingredients
For the Asparagus:
- 1 pound asparagus
- 1 ½ teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
- Toppings of your choice optional
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
Instructions
- 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.
Notes
- *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.
Nutrition
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