This oven roasted asparagus recipe is an easy, delicious spring side dish. The spears are tender, juicy, and flavorful. Ready in 15 minutes!
This roasted asparagus recipe is my favorite spring side dish. I love how the spears become tender, juicy, and lightly browned in the oven, with frizzled, crispy tips. I think they’re delicious straight off the baking sheet (I’ve been known to eat half a pan while putting the finishing touches on dinner…), but they’re even more flavorful with seasonings like Parmesan cheese, garlic, fresh herbs, or a squeeze of lemon juice.
Another reason to love roasted asparagus? It’s so easy to make. It only bakes for about 15 minutes, meaning that you can throw it together on a weeknight or whip it up as a last-minute holiday side dish, no problem.
Asparagus season is far too short—in many places, it only lasts from April to June. While it’s here, I’ll be enjoying this roasted asparagus recipe as often as I can. I hope you’ll have it on repeat too!
How to Roast Asparagus
My method for how to roast asparagus is super easy! Here’s how it goes:
First, trim the asparagus. Have you ever eaten a piece of asparagus and found yourself chewing…and chewing…and chewing? Chances are, you got a bite of the tough, woody end of a spear. These thick ends are too fibrous to eat, so you should always trim them off before you cook asparagus.
How to Trim Asparagus
You can trim asparagus in two ways:
- With a knife. Lay the asparagus stalks flat on a cutting board with the tips pointing in the same direction. Trim off 1 to 3 inches of the thick ends, cutting where the asparagus transitions from being thick and woody to juicy and crisp.
- By hand. Hold a spear of asparagus by its thick end, and gently bend it until it breaks. It will naturally snap at the point where the tough, woody part of the stalk ends. Repeat with the remaining spears, and you’ll be ready to cook!
After you trim the asparagus spears, season them. Transfer them to a large rimmed baking sheet lined with parchment paper. Drizzle them with olive oil and sprinkle them with salt and several grinds of pepper. Toss to coat, then spread the asparagus in a single layer on the sheet pan.
- Tip: Leave a little space between asparagus spears to help them brown in the oven!
Transfer to a 425°F oven and roast until fork-tender, typically 10 to 15 minutes.
How Long to Bake Asparagus in the Oven
I typically roast asparagus for 10 to 15 minutes at 425°F. But it’s important to keep in mind that asparagus spears vary in thickness.
- Very thin asparagus may need less time. Start checking it at 8 minutes so that it doesn’t overcook.
- Thicker asparagus will take longer. Very thick spears can take up to 20 minutes to become tender.
Roasted asparagus is ready when it’s fork-tender and has some browning underneath or around the tips. When in doubt, it’s better to underbake asparagus than to overdo it. You don’t want it to come out stringy or mushy!
How to Season Asparagus
I love oven roasted asparagus seasoned simply with olive oil, salt, pepper, and fresh lemon juice. But it’s delicious with other toppings and seasonings too!
Feel free to experiment. Here are a few ideas to get you started:
- Sprinkle it with a few tablespoons of feta or freshly grated Parmesan cheese.
- Top it with toasted almonds or pine nuts.
- Drizzle it with dill sauce, green goddess dressing, or a balsamic vinegar reduction.
- Shower it with chopped fresh herbs like parsley, dill, and/or mint.
- Toss it with lemon zest, red pepper flakes, or finely grated garlic.
Serve the oven roasted asparagus with any protein you like, or pair it with a spring entree like my pesto pasta or spinach quiche.
How to Store Roasted Asparagus
Store leftovers in an airtight container in the fridge. They keep well for up to 3 days.
Reheat them in the microwave or a 350°F oven for a quick veggie side dish, or add them to a pasta, frittata, or omelet!
More Asparagus Recipes to Try
If you loved learning how to roast asparagus, check out my guide to how to cook asparagus for more easy techniques! Then, try one of these fresh asparagus recipes next:
Want to learn how to roast more vegetables? Try my roasted broccoli, roasted cauliflower, or roasted Brussels sprouts recipe!
Roasted Asparagus
Ingredients
- 1 bunch asparagus, woody ends trimmed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon wedges, for squeezing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the asparagus on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread evenly on the baking sheet and bake for 10 to 15 minutes, or until lightly crisp and tender.
- Squeeze with lemon juice, season to taste, and serve.
Wonderfully simple and very, very tasty! My spears were between thin and medium and were done in 10 minutes. I sprinkled garlic powder on them along with the salt and freshly grated black pepper. Delicious!
I’m glad you enjoyed it!
This is a lovely and simple way to make a satisfying side dish. I have now cooked asparagus literally dozens of times! Your site is one of go-to places for inspiration, as are your cookbooks. Thank you!
Hi Maura, I’m so glad you’ve loved it! I’m thrilled you’ve been enjoying the books too