Simple Roasted Asparagus
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Learn how to roast asparagus perfectly every time with this quick & easy recipe. Don’t miss our favorite toppings & seasonings to try!
Spring fruits & veggies are finding their way back into the markets and grocery stores, and I am HERE for it! Between berries for Rainbow Fruit Salad, peas, spinach, and asparagus, I’m in heaven this time of year!
I love to mix up my veggie game, since simple side dishes are my saving grace on busy weeknights. It’s easy to do by swapping in different seasonings or playing with your cooking method.
Today’s recipe is a perfect example! This easy roasted asparagus recipe is a delicious side dish to all kinds of delicious main dishes, from richer dishes like Pot Roast and Gluten-Free Meatloaf, to lighter fare like chicken and glazed salmon.
This easy recipe makes the best of this green veggie by highlighting its gorgeous color and fresh flavor. The seasonings might be simple, but the real magic lies in the technique.
Ready to learn how to roast asparagus perfectly every time? Let’s dive in!
Simple Ingredients To Get Started
- Fresh Asparagus. This easy vegetable side dish recipe is based on fresh asparagus (rather than frozen). We want lively, fresh asparagus spears!
- Olive Oil. By using extra virgin olive oil, we’re keeping this more heart-healthy AND naturally vegan, vegetarian, and paleo-friendly. Win-win-win!
- Salt & Pepper. My go-to on a busy night is just kosher salt and black pepper, but you can also consider…
- Maybe Some Extra Seasonings. Fresh garlic, lemon, parmesan, etc. (More on this in a minute!)
Pro Tip: How To Choose Asparagus
Not sure how to pick good asparagus at the market or grocery store? Look for a vibrant green color, closed, compact tips, and a solid texture. Avoid asparagus that looks limp, wilted, dull in color, or overly opened at the tips. (Signs that it’s past its prime)
You can also prolong the life of your asparagus by storing it in a glass jar with water (like flowers!).
How To Roast Asparagus, Step By Step:
- Preheat The Oven. To start, preheat the oven to 400 degrees F. Set out a sheet pan (cookie sheet).
- Trim Asparagus. To avoid any woody texture, trim the asparagus by bending the stalks until they naturally snap. (They’ll naturally break off right above the woody ends of the asparagus.) If you’re in a rush, just use a knife to trim off any discolored, overly thick, dry, or woody-looking stems, but you’ll get best results from the snapping method.
- Season. Spread the trimmed asparagus out in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. (Add garlic here, if using!) Use your hands to “stir” the stalks in the seasonings and oil until they’re evenly coated.
- Roast. Place the sheet pan in the oven and roast asparagus just until the thickest part of the asparagus can be easily pierced with a fork. For thin asparagus spears, this can be about 7-9 minutes. For thicker asparagus, it can be as much as 9-12 minutes.
- Garnish & Serve. If desired, you can garnish oven-roasted asparagus with additional flavorings (cheese, red pepper flakes, fresh herbs, lemon zest, lemon juice, etc.) Serve warm and store leftovers in an airtight container in the fridge up to 4 days.
Seasonings & Toppings To Try
Now that you know the basic method for roasting asparagus, you can play with the recipe! Anytime you’re looking for a flavor boost, these asparagus toppings are here to help!
- Garlic. My go-to! You can add a clove of minced garlic (or two, if you really love garlic!) before roasting. It adds a savory depth that’s gorgeous.
- Lemon. Just like with our Lemon Asparagus recipe, a little fresh lemon juice & lemon zest can add bright citrus flavor! I add them at the end after cooking to preserve their color.
- Red Pepper Flakes. Add a few flakes for subtle warmth or dd a generous pinch for some heat!
- Parmesan Cheese. The salty umami flavors of Parmesan are delicious with asparagus. (Especially if you add lemon, garlic, or balsamic!) Other cheeses like Pecorino Romano, asiago, or feta, can work well, too!
- Fresh Herbs. Have some fresh herbs on hand? A little fresh basil, thyme, or parsley can be lovely.
- Balsamic Vinegar. A splash of balsamic adds brightness–a great alternative when you don’t have fresh lemons on hand!
- Butter. For a luxurious little upgrade.
- Flavored Olive Oil. Or, you can drizzle the finished asparagus with more delicate flavored olive oil, like lemon olive oil, or roasted garlic olive oil. We love the ones from Queen Creek Olive Mill!
FAQ + Tips And Tricks For The Best Roasted Asparagus:
Size Matters!
Thin spears of asparagus cook faster than thick spears do, so keep that in mind when you’re choosing your cooking time. When in doubt, check the asparagus early in the time range to avoid overcooking.
How Long To Roast Asparagus?
At 400 degrees, you’ll roast asparagus 7-9 minutes for thin spears or 9-12 minutes for thicker spears. If you want more color, you can leave them in a minute longer or pop them under the broiler for 30-60 seconds, but try to avoid overcooking. You’ll know your asparagus is done when it looks vibrant green, plump, and a fork can easily pierce the thickest part of the asparagus stalk.
Ideas For Leftover Asparagus
I love to roast a big batch of asparagus to enjoy for a few days. Leftover asparagus can be added to Paleo Mini Quiche, Asparagus Salad, and omelets. It pairs beautifully with soft-boiled eggs for an easy breakfast, or makes a quick, easy side dish for lunches the next day.
⭐ Don’t forget to leave a star rating below when you make our Roasted Asparagus recipe. I can’t wait to hear how it goes!
PrintSimple Roasted Asparagus
- Total Time: 15 minutes
- Yield: 4+ 1x
- Diet: Gluten Free
Description
This healthy vegetable side dish is a perfect recipe to add to your regular rotation! Simple ingredients and great technique give you perfectly cooked asparagus, every time.
Ingredients
For The Asparagus:
- 1 bunch asparagus (12–16 ounces)
- 1 Tablespoon olive oil
- 1/4 teaspoon salt (more or less, to taste)
- 1/4 teaspoon black pepper (more or less, to taste)
- Optional: 1 clove garlic, minced
Additional Seasonings or Flavorings To Try:
- Fresh lemon zest
- Fresh lemon juice or balsamic vinegar
- Red pepper flakes
- Parmesan cheese
- Fresh herbs, like basil, thyme, or parsley
Instructions
-
Preheat The Oven. To start, preheat the oven to 400 degrees F. Set out a sheet pan (cookie sheet).
-
Trim Asparagus. To avoid any woody texture, trim the asparagus by bending the stalks until they naturally snap. (They’ll naturally break off right above the woody ends of the asparagus.) If you’re in a rush, just use a knife to trim off any discolored, overly thick, dry, or woody-looking stems, but you’ll get best results from the snapping method.
-
Season. Spread the trimmed asparagus out in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. (Add garlic here, if using!) Use your hands to “stir” the stalks in the seasonings and oil until they’re evenly coated.
-
Roast. Place the sheet pan in the oven and roast asparagus just until the thickest part of the asparagus can be easily pierced with a fork. For thin asparagus spears, this can be about 7-9 minutes. For thicker asparagus, it can be as much as 9-12 minutes.
-
Garnish & Serve. If desired, you can garnish the asparagus with additional flavorings (cheese, red pepper flakes, fresh herbs, lemon zest, lemon juice, etc.) Serve warm and store leftover roasted asparagus in an airtight container in the fridge up to 4 days.
Notes
- Size Matters! Thin spears of asparagus cook faster than thick spears do, so keep that in mind when you’re choosing your cooking time. When in doubt, check the asparagus early in the time range to avoid overcooking.
- How To Choose Good Asparagus: Look for a vibrant green color, closed, compact tips, and a solid texture. Avoid asparagus that looks limp, wilted, dull in color, or overly opened at the tips. (Signs that it’s past its prime)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Originally shared February 2012. Fully updated February 2024.
Oh, I’ve never tried cooking asparagus like this. I always steam it. Next time I buy it, I’ll roast it!
One of my favorite vegetables when it’s done RIGHT!
This is perfect- I have a bundle in my fridge I have to use before vacation next week. Thanks for the tips!
I love asparagus! We are having it tonight, actually. I am excited to try this method.
Thank you for sharing this! Chad and I LOVE asparagus when we go out to eat but the couple of attempts we’ve made at home have turned out….badly. I’ll be giving this a try this week for sure!
I actually especially LOVE asparagus when it is cooked until the ‘limp’ stage. But, I’m willing to broaden my horizons. Thanks for the tutorial!
This is my favorite way to cook asparagus! Sometimes, I like to mince a few garlic cloves and sprinkle them on top before I roast the asparagus; delicious!
We LOVE roasted asparagus! There is something so nice too, about the crunch a coarse salt adds to it!
Our favorite method includes drizzling it in bacon drippings (ok fine, bacon GREASE) so the kosher salt really sticks to it, then roasting it. YUM! Is it summer yet?! We have to wait 2 more summers before we can harvest from our asparagus patch, that’s like TORTURE!
My husband claimed to HATE asparagus until I oven roasted it for him. Now he LOVES it and begs me to buy it for the veggie for dinners.
I love roasted asparagus, especially with garlic, lemon, sea salt, and parm, with just a little caramelization at the edges.
This is how I do mine as well and we all love it around here!
I love roasted veggies. You can add sliced shallots, grape tomatoes and a little bit of thyme with the asparagus and it’s very delicious!
Yum! That sounds fantastic! I love roasted tomatoes.