This Easy Oven Roasted Asparagus is perfect for a quick side dish when fresh, seasonal asparagus is aplenty!
A one pan technique makes seasoning, cooking and cleanup of this Recipe for Roasted Asparagus a breeze. Plus, it’s a delicious way to bring out the flavors of this elegant vegetable.
Easy Oven Roasted Asparagus
Way back when, I used to steam or boil my asparagus. But the flavor gets muted instead of enhanced via those methods. Instead, I’ve turned to roasting many of my favorite vegetables. This simple technique for easy oven roasted asparagus concentrates the flavors and brings out the natural sweetness of the vegetable.
Tips for Oven Roasted Asparagus
- Since the diameter of your asparagus spears vary with every purchase, you must adjust your roasting time with each batch.
- Typically, at 425º it takes about 12-15 minutes until your asparagus is done. But thin spears can be finished in 9 minutes or less.
- Three main ingredients are needed to roast asparagus: asparagus, olive oil and kosher salt.
- I often add freshly ground black pepper, a touch of garlic powder, fresh lemon zest and grated Parmesan cheese. But all these are optional.
- For easy cleanup, I lay my asparagus spears on a rimmed baking sheet, drizzle with olive oil, shake the pan back and forth to coat the veggies with oil, then season.
- Other seasonings and topping alternatives include soy sauce (decrease your salt when using), a pat of butter, buttered bread crumbs, balsamic vinegar, lemon juice, almonds, bacon, and/or fresh herbs.
How Do I Prep My Asparagus for Roasting?
- You can trim off the woody ends or just bend until the tough end of the stem snaps off.
- Dorie Greenspan recommends using a vegetable peeler to remove the fibrous coating at the end of the spears.
- Make sure to rinse and dry your spears before making your roasted asparagus. Pat the spears dry with a clean absorbent dish towel so your asparagus roasts instead of steams.
How Do I Select Fresh Asparagus to Make this Easy Oven Roasted Asparagus?
- The peak of the season for asparagus is April, though asparagus is now available all year long.
- Look for bright green spears and check the to make sure the stems look firm, plump and hydrated. Any wrinkles mean they’re past their prime.
- I focus on the tips. They should be vibrant green or even purple, closed and compact. As they age, they become soft and even mushy. Do not buy those spears with soft tips!
More Summer Side Dishes
- 4th of July Side Dishes from Cooking on the Ranch
- Green Bean and Bacon Bundles
- Roasted Asparagus with Balsamic Brown Butter
- Asian Stir-Fried Asparagus
- Mexican Corn Salad
- Summer Vegetable Salad
- Strawberry Bacon Brie Salad
- Easy Coleslaw
- Classic Coleslaw with Buttermilk Dressing
- More Side Dish Recipes
- 1 pound fresh asparagus, ends trimmed
- 1 tablespoon olive oil (you may need more if your spears are thin)
- 1/4-1/2 teaspoon kosher salt
- 1/2-1 teaspoon freshly grated lemon zest
- 2 or more pinches garlic powder
- 1 1/2 tablespoons Parmesan cheese
Preheat oven to 425 degrees.
Line a rimmed sheet pan with foil if desired. Spread out asparagus on pan.
Drizzle asparagus with olive oil, then tilt the pan back and forth to coat the spears in oil.
Sprinkle with kosher salt, lemon zest, garlic powder, then grated Parmesan.
Bake for 12 to 15 minutes or until spears are tender when pierced with a sharp knife.
Adjust seasonings as needed depending on the size of your asparagus.
Roasting time will be longer for thick spears and shorter for skinny spears. Very thin spears may be fully cooked in 9-10 minutes.
Amount Per Serving: Calories: 64 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 2mg Sodium: 451mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 3g