This Oven Roasted Asparagus is one of my favorite spring vegetables! You’ll only need four ingredients and 20 minutes to make this delicious side dish!
One of the surest signs of spring, and one that I look forward to each year, is the arrival of beautiful, fresh asparagus in the local grocery stores. It just shouts, “It’s Spring!” to me.
I enjoy it cooked in lots of ways…steamed with butter, salt, and pepper, in casseroles, but my favorite is roasted. BeeBop, on the other hand, wouldn’t touch it with a ten-foot pole.
I think he ate some once at my Mama’s house way back when, probably when we were just dating. And maybe one other time when I served it at a dinner party. He’s very polite like that. However, when he sees that I’m cooking asparagus, his usual response is, “What am I going to eat?”
If you also have an asparagus hater in your house, try to get them to take a bite of this. The tips get nice and crunchy and so savory. They just might like it!
Recipe Snapshot: Oven Roasted Asparagus
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 4
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Fresh asparagus, olive oil, salt, pepper
Skill Level: Easy
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is one of my favorite ways to prepare asparagus now! I have even added minced fresh garlic and balsamic vinegar to them before the roasting, wonderful flavor!”
— Cajun Chef Ryan
“Yummy! I made this tonight and it was super tasty and crunchy and oh so good!!!”
— Allison
What Makes This Recipe Special
Simple cooking often produces the best results. With just a few ingredients and a hot oven, you’ll bring out the natural, fresh flavors of fresh asparagus. The high heat concentrates the taste while keeping the stalks tender and the tips just slightly crisp.
This is a dependable, quick-cooking recipe to accompany just about anything you’re serving for supper.
Ingredients You’ll Need
- Fresh asparagus – Look for firm stalks with tightly closed tips. Thicker stalks may be “woody” and take longer to cook. Thinner ones roast more quickly.
- Olive oil – Encourages light browning of the asparagus. Garlic-infused olive oil is particularly nice if you have it on hand.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
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Variations
- After roasting, sprinkle with the zest and juice of half a lemon.
- Sprinkle with about 2 tablespoons of finely grated Parmesan cheese.
- Toss with finely chopped mint, basil, or parsley.
- Sprinkle with a little balsamic vinegar.
How to Make Oven Roasted Asparagus
STEP 1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper. Or not. I just do it because it makes the cleanup easier :-)
STEP 2. Trim the woody, fibrous ends from the asparagus. I leave the top band on the bunch while trimming. It holds it together nicely and lets you make one single cut to take care of the whole bundle.
STEP 3. Place the stalks in a single layer on the lined baking sheet. Drizzle with olive oil. How much oil? It depends on how much asparagus you’re cooking. For one normal bundle, I use about three tablespoons of oil. Sprinkle lightly with salt and pepper. Then toss or roll the asparagus around in the pan to make sure each stalk is coated well.
STEP 4. Cook for 17-20 minutes. Cooking time will vary based on the size of the asparagus. Smaller, thinner stalks will need a shorter cooking time, and larger, thicker ones will need a longer time. Start checking after about 15 minutes. You want the tips to be slightly crunchy but not burned. The thick part of the stalk should be tender but not completely limp.
Recipe Tips
- You can prepare the asparagus by either cutting the ends as I show above, by peeling the woody ends with a vegetable peeler, or by snapping the tough ends off. To snap the ends, hold the stalk with both hands near the bottom of the stalk and bend gently. It will snap where the tough part begins.
- Use garlic flavored olive oil if you have it available; it lends an excellent flavor to this recipe.
- The easiest way to toss the asparagus with the oil, salt, and pepper is simply by using your hands.
Troubleshooting Tips
- Asparagus turned out limp. It probably cooked too long. Start checking early, especially with thinner stalks.
- Asparagus is soggy instead of roasted. Make sure it’s completely dry before adding oil. Moisture causes steaming instead of roasting.
- Flavor seems flat. Add a squeeze of lemon juice, a little Parmesan, or a drizzle of balsamic to brighten it up.
How to Serve
This is an easy side dish that fits into almost any meal. It goes especially well with simple roasted or grilled meats and fish. Serve it alongside roast chicken, grilled pork, or a straightforward fish dinner.
It’s very nice as part of a spring supper with lighter dishes, where it won’t compete with the entree for attention.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 1–2 days. Reheat briefly in the microwave or a low oven just until warmed through.
You can also cut leftover asparagus into one-inch pieces and use it cold in salads or vinaigrette-based dishes.
Questions About Oven Roasted Asparagus
When you bring your asparagus home from the grocery store, trim about an inch from the ends. Then place it, cut ends down, in a jar filled with about an inch of water. Loosely cover the tip ends with a plastic bag. It will keep this way in the refrigerator for up to 7 days.
Yes. You can cook this the day before you want to serve and reheat briefly in the oven or microwave.
Cool it completely, and then place in an airtight container. Store in the refrigerator for 1 to 2 days. Eat it cold or rewarmed briefly in the microwave.
Oven roasted asparagus goes really well with lots of main dishes. I’d suggest serving it with my Butter Roasted Chicken, Simple Grilled Fish, or Marinated Pork Loin.
Yes. Rinse the asparagus with cool water and dry it well. Wet asparagus will steam instead of roast.
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Recipe
Oven Roasted Asparagus
Ingredients
- 1 bundle fresh asparagus
- 3 tablespoons olive oil plain or garlic infused
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil or parchment paper.
- Trim ends from asparagus.1 bundle fresh asparagus
- Place in a single layer on a rimmed baking sheet. Drizzle with olive oil. Sprinkle lightly with salt and pepper.3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Cook for 17-20 minutes.
Notes
- You can prepare the asparagus by either cutting the ends as I show above, by peeling the woody ends with a vegetable peeler, or by snapping the tough ends off. To snap the ends, hold the stalk with both hands near the bottom of the stalk and bend gently. It will snap where the tough part begins.
- Use garlic flavored olive oil if you have it available; it lends an excellent flavor to this recipe.
- The easiest way to toss the asparagus with the oil, salt, and pepper is simply by using your hands.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Delicious!!! The only thing I did differently was use lemon pepper because I was out of lemons. 😋
So glad you liked it!