Oven-Roasted Asparagus

Oven-Roasted Asparagus is one of the easiest and tastiest side dishes I make. With just a few ingredients and a quick roast in the oven, the asparagus turns beautifully tender with crisp tips and a rich, roasted flavor. It’s fresh, healthy, and pairs well with just about any main course.

Why You’ll Love This Recipe

I love how fast and foolproof this recipe is. The asparagus comes out perfectly cooked every time—never mushy, always vibrant. A little olive oil, salt, and pepper are all it really needs, but it’s also easy to dress it up with lemon, garlic, or Parmesan. It’s the kind of side dish I can make on busy weeknights or for a holiday table and know it’ll be a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh asparagus, trimmed

• Olive oil

• Salt

• Black pepper

• Optional additions: garlic powder, lemon zest, grated Parmesan cheese, crushed red pepper flakes

Directions

1. I preheat the oven to 400°F (200°C).

2. I rinse and trim the woody ends off the asparagus, then pat them dry.

3. I lay the asparagus on a baking sheet and drizzle with olive oil, tossing to coat evenly.

4. I season with salt and pepper and any optional seasonings I want to use.

5. I spread the asparagus in a single layer so they roast evenly.

6. I roast for 12–15 minutes, depending on thickness, until they’re tender with lightly browned tips.

7. I serve them hot, with a squeeze of lemon or a sprinkle of Parmesan if I want a little extra flavor.

Servings and timing

This recipe serves 4 as a side dish. It takes just 5 minutes to prep and 12–15 minutes to roast, so it’s ready in under 20 minutes.

Variations

Sometimes I toss the asparagus with balsamic vinegar before roasting for a sweet-tangy glaze. I’ve also wrapped individual stalks in prosciutto or sprinkled chopped nuts on top for texture. For a spicier version, I add a pinch of crushed red pepper flakes before roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F oven for 5–7 minutes. They can also be chopped and added cold to salads or pasta dishes.

FAQs

How do I trim asparagus?

I snap off the woody ends by bending each stalk—it naturally breaks where the tough part ends. Or, I trim about 1–2 inches off the bottom with a knife.

Should I peel asparagus?

I don’t peel thin or medium stalks. For very thick asparagus, I sometimes peel the lower portion to remove tough skin.

Can I use frozen asparagus?

Fresh is best for roasting. Frozen asparagus tends to steam rather than roast and can turn out mushy.

How do I know when asparagus is done?

I look for tender stalks with crisp tips and slight browning. A fork should easily pierce the thickest part without resistance.

Can I roast asparagus ahead of time?

Yes, but it’s best fresh. If I need to make it ahead, I reheat it in the oven to bring back some of the crisp texture.

Conclusion

Oven-Roasted Asparagus is a simple, flavorful side dish I love making all year round. It’s quick, healthy, and goes with just about everything. Whether I keep it classic or add a few twists, this recipe is always a reliable favorite on my table.