Roasted asparagus is an easy side dish that cooks in less than 15 minutes. It goes with practically everything, including my favorite Spring Salad and Quinoa Bowls.
Why You’ll Love It
It’s delicious. When asparagus is in season (peak season is April through June) it has the perfect texture and a delicate flavor that pairs well with practically any protein you plan on serving.
It’s nutritious. Asparagus is a good source of folate and vitamin K, plus you’ll be getting plenty of fiber in each bite.
It’s quick to prepare. Even with the prep work, this dish is ready to eat in less than 20 minutes.
Easy clean up. When you’re done, you’ll have only 1 pan to clean.
Want to cook it in your air fryer? Try Air Fryer Asparagus instead.
Ingredients You’ll Need
What do you need for roasted asparagus?
- A bunch of asparagus
- Extra virgin olive oil
- Garlic powder (or a minced garlic clove)
- Salt
That’s it! You can add extra toppings once the asparagus is done cooking, like a sprinkle of black pepper or a squeeze of fresh lemon juice. Or, for cheesy asparagus, you can add some Parmesan cheese on top during the last minute or two of the cooking cycle.
How to Cook Asparagus
1. Remove the woody ends.
Preheat your oven to 400ºF and then rinse & dry the asparagus spears.
To remove the woody ends from each asparagus stalk, bend each one towards the bottom of the stem (sometimes it is discolored in this area, with a white or purple hue). When you bend the asparagus, it should snap off where the woody area ends. You can discard these tough pieces, or save them to make veggie stock later.
Repeat until all of the woody ends have been removed.
Pro Tip: Choose asparagus that is on the thicker-side for the best texture. Very thin asparagus spears will have a more fibrous texture, that won’t necessarily become tender, even with a long cook time.
2. Bake.
Place the asparagus on a large rimmed baking sheet, and drizzle with the olive oil. Sprinkle on the salt and garlic powder, and toss well to coat the asparagus evenly.
There’s no need to line the baking sheet with parchment paper, as asparagus is not prone to sticking.
Arrange the spears in a single layer, then bake at 400ºF until the asparagus is fork-tender, about 9 to 12 minutes. (It will be closer to 9 minutes for thin spears, and 12 minutes for thick spears.)
3. Enjoy!
Serve roasted asparagus warm from the oven for the best taste and texture. Top it with a squeeze of lemon juice and a pinch of black pepper, to taste, or you can add a pinch of red pepper flakes for a little extra heat.
Leftover asparagus can be stored in an airtight container in the fridge for up to 5 days. The leftovers make a great salad topping, or you can use them in a quick stir-fry or asparagus frittata later.
More Roasted Vegetable Recipes
Looking to eat more vegetables? Try these easy ideas!
Whole Roasted Cauliflower. This dish makes an impressive side, or you can even serve it as a main course with gravy and mashed potatoes.
Roasted Red Peppers. Hands-down the easiest method for roasting peppers. You can use these as a filling for vegan sushi, in a delicious romesco sauce, or as a salad topping.
Roasted Chickpeas. These make the perfect protein-packed topping for soups or salads, and you can also snack on them straight from the pan!
Roasted Broccoli. Similar to asparagus, roasted broccoli goes with practically everything!
Perfect Roasted Asparagus
Ingredients
- 1 bunch asparagus (~1 pound)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 400ºF and snap the woody stems off the end of each asparagus spear. Discard the stems, or save them to make veggie stock later.
- Transfer the asparagus to a rimmed baking sheet, and drizzle with the olive oil. Toss well to coat the spears evenly, then sprinkle on the garlic powder and salt. Bake at 400ºF for 9 to 12 minutes, until the asparagus is crisp tender. (Thinner spears will cook in just 9 minutes, while thicker spears may need the full 12 minutes.)
- When the asparagus is done cooking, serve it warm right away. You can top it with lemon juice, black pepper, red pepper flakes, or a sprinkle of Parmesan cheese for extra flavor, but it's also delicious all on its own! Leftovers can be stored in an airtight container for up to 5 days in the fridge.
Notes
Nutrition
If you try this oven roasted asparagus recipe, please leave a comment and star rating below letting me know how you like it!
Roasting brings out delicious flavor in vegetables. I use this method frequently. This week I roasted eggplant, onions, mushrooms and grape tomatoes and served with a splash of balsamic vinegar and fresh basil. It was wonderful.
Asparagus in summer is my FAVORITE vegetable, Michigan asparagus is in season early in May and I buy it weekly and grill it, takes about 5 minutes on the grill (I drizzle with olive oil and sea salt), its fantastic! Never buy frozen or canned asparagus ICK.
I just bought some asparagus today and was wondering what to do with it. Thanks, Megan!! You have the best ideas and I’m so thankful I found this website. I also made your homemade vanilla almond milk today for the first time and it was also wonderful!! Megan, you’re awesome!!
Try laying the asparagus on top of a layer if sliced limes before drizzling with oil and roasting!
Hello from the UK. Just wanted to say that you must NEVER eat anything but Organic asparagus, Iive one mile away from a “normal” asparagus field. Just before the Aspargus breaks through the ground, the farmer will spray the whole field with Roundup… Do I need to say more…?
Lisen X
I don’t like asparagus, but the rest of my family loves it! I think I will make this for them, it the only asparagus recipe I’ve come across that actually looks good- maybe I will even try it 🙂
Thank you, Megan :0). I enjoy that you led me to a recipe I wouldn’t have come up with on my own but is also so easy to make! My favorite veggie side is a tie: a trio of roasted sweet potatoes, onions & parsnip in coconut oil to roasted fennel, green beans, onions, asparagus & gold potatoes in soy-free earth balance. Why I did the first with coconut oil & not the second is beyond me! It keeps becoming clear to me that I should just cook everything with coconut oil!
Hi Megan! I just found your site by pure chance. My daughters boyfriend (so hard to believe I’m at that stage of life!!) asked me to make a dish with cabbage. They are in college and desperate for healthy food! So I searched for cabbage salads and found you! I made the cabbage with cilantro and lime recipe. I brought it to our youth group at church and the 13-20 yr. old’s DEVOURED it!! I love your recipes!!! I have all the ingredients you use I just didn’t know how to put them all together to make them taste good!!!
Oh I can’t wait to go pick some up at the farmers market this weekend. I’m not a huge fan of asparagus but this looks like it might be tasty!
Wow! These asparagus look delicious! and they seem so simple to make as well!!
Love asparagus and this is very similar to mine. Only difference is I put coconut oil, salt, pepper together in a sheet pan (cookie pan with sides) and put it in the oven while it preheats. Coconut oil is solid like shortening, so it melts and heats up. When it is sizzling, I add the asparagus and roll it around in the oil (tongs help). Cook until tips are slightly browned. I’m addicted to it- once it comes out of oven eat immediately while crispy. PS- hubby doesn’t like garlic in this so we leave it out, it tends to get a little bitter for him.
I’ve made this a dozen times. It’s delicious! And quick! It’s a fantastic addition to any meal.