Fresh, spring asparagus doesn't get quicker or easier than this! Just 3 ingredients!
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- With the best flavor and crisp/tender texture, oven-roasted asparagus is one of my favorite ways to make the most of asparagus season.
- It’s the perfect side dish to serve with grilled meats or fish, fresh salads, and other roasted veggies for quick dinners—fancy or casual!
- Make sure each piece of asparagus is about the same thickness so they all cook evenly in the oven.
Even if you’re not a fan of asparagus, you’ve got to give this roasted asparagus recipe a try—the texture is so crisp and pleasing!
The best part of this healthy side dish is that you only need three simple ingredients, and it’s ready in 10 minutes!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Simplify meal prep and buy bags of fresh asparagus from the grocery store with the bottom of the stalk already trimmed.
- You can use another neutral oil like vegetable, canola, or avocado oil.
- Sprinkle your asparagus spears with freshly grated parmesan cheese or pecorino romano cheese before roasting for a delicious cheesy flavor.
- There are a variety of tasty ways to season this basic recipe before baking. Fresh garlic or garlic powder, onion powder, and Italian seasoning are great choices!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Toss the trimmed asparagus spears in olive oil and season with kosher salt and black pepper.
Arrange the asparagus in a single layer on a rimmed baking sheet lined with parchment paper. Bake at 450 degrees F for 5-10 minutes,
🍴 Equipment
- Baking sheet
🥫 How to store leftovers
Roasted asparagus tastes best the same day it’s cooked. However, you can store leftovers in an airtight container in the fridge for up to three days.
Reheat roasted asparagus in the microwave, in a skillet on the stovetop, or crisp it up in a 350-degree preheated oven or air fryer for 5-10 minutes.
I don’t recommend freezing roasted asparagus. It thaws a little on the mushy side.
And, if you've got leftovers? Make this east Asparagus Lemon and Garlic Pasta!
Expert tip:
The asparagus is done roasting when the edges start to caramelize and the stalks can be easily pierced with a fork but still have a little resistance. It should be tender but not limp or floppy.
💭 Things to know
- Wash each stalk of asparagus and pat them dry before removing the thick ends. Excess moisture will steam the asparagus and make it soggy—yuck!
- If fat spears have thick, tough skin, remove it with a vegetable peeler before seasoning and roasting.
- You can toss your asparagus with olive oil and seasonings in a large bowl, a plastic bag, or directly on a large baking sheet.
- Thick spears of asparagus need an extra 5 minutes or so of cooking time in the oven.
- Garnish your asparagus with lemon zest, fresh lemon juice, fresh herbs like mint or parsley, sesame seeds, toasted sliced almonds, or red pepper flakes for a slight kick.
- Cheeses like parmesan, pecorino romano, crumbled feta, goat cheese, and crumbled blue cheese add richness and depth of flavor to roasted asparagus.
- Drizzle your asparagus with a flavorful sauce or dressing, such as a balsamic vinegar reduction, hollandaise sauce, lemon-dill yogurt sauce, or pesto.
👩🍳 FAQs
You can! Don't thaw but be sure to pat it dry first. Follow instructions in the recipe card. This works but it's not as good as roasting from fresh.
The easiest way to trim the ends of asparagus is to hold each spear at both ends and gently bend it toward the bottom until it snaps. Thick spears need to be trimmed farther up the stalk than thin spears. You can also cut off the woody ends of the asparagus with a sharp knife on a cutting board.
Either your oven temperature was too low, or you crowded the asparagus on a baking sheet that was too small.
The best way to make the perfect asparagus in the oven is to roast it at high heat in a single layer. Next time, use fresh asparagus, roast it at a higher temperature (450 F), and make sure the asparagus doesn’t overlap in the pan for the best results.
Roasted asparagus is an easy side dish for a meaty main course, such as grilled chicken breast or salmon, roasted shrimp, or pork tenderloin with a balsamic glaze. This versatile side dish is also delicious with a fresh salad, wild rice, and roasted potatoes or sweet potatoes. See below for more serving ideas!
📚 Related recipes
- Sweet-Spicy Oven Roasted Sweet Potatoes Cubes are coated with cinnamon and chipotle and roasted until crispy—a delicious side dish for poultry, pork, and game meats.
- The perfect balance of sweet ‘n spicy, Maple Roasted Carrots are an easy recipe with almost zero prep time!
- Spicy Roasted Cauliflower takes veggies to a whole new level of flavor with garlic and chili paste—serve it on the dinner table as a side dish or as a party appetizer with ranch or bleu cheese dip!
🍽️ Serve with...
My Pear Salad recipe is an updated version of the Southern classic with grilled pears, bleu cheese, toasted pecans, and a drizzle of golden jalapeno honey. So. Good.
Juicy and full of bold flavor, Easy Cajun Spiced Grilled Chicken Breast is the perfect main dish to serve with this baked asparagus recipe!
Make my Lavender Shortbread Cookies for a light, fragrant, springy dessert. They’re crispy, crumbly, and buttery with just a hint of lavender.
📞 The last word
Have leftovers? Make creamed asparagus or toss into a pasta dish or a salad. Oven roasted asparagus is one of the best things about Spring!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Oven Roast Asparagus
Print Pin Recipe Rate RecipeIngredients
- 2 pounds asparagus
- 1 ½ tablespoons extra virgin olive oil
- salt and pepper, to taste
Instructions
- Preheat oven to 450F.
- Cover a baking sheet with parchment paper.
- Wash asparagus and pat dry.
- Snap or cut the woody ends off the asparagus.
- Place in a large bowl.
- Drizzle with the olive oil and sprinkle with salt and pepper.
- Toss until all the asparagus spears are covered with oil and seasoning.
- Roast for 5-10 minutes, or until the ends have started to caramelize and asparagus is tender.
- It will take 5 minutes for thin spears and 10 or more minutes for thicker spears.
- Remove from oven.
- Add more salt and pepper to taste.
Notes
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- Asparagus is done when the tips begin to caramelize and it is tender-crisp.
- Wash each stalk of asparagus and pat them dry before removing the thick ends.
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- If fat spears have thick, tough skin, remove it with a vegetable peeler before seasoning and roasting.
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- Thick spears of asparagus need an extra 5 minutes or so of cooking time in the oven.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Jennifer Rester says
Ur recipes are so easy and delicious. Thanks for sharing them