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Overhead view of Easy Oven Roasted Asparagus on a white plate with lemon slices

Easy Oven Roasted Asparagus

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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.

Overhead view of Easy Oven Roasted Asparagus on a white tray with lemon slices

Why This Recipe Works

  • Way back when, I used to steam or boil my asparagus. But the flavor gets muted instead of enhancing its deliciousness as roasting does.
  • It’s a simple technique that concentrates the flavors and brings out the natural sweetness of the vegetable.
  • Almost every vegetable tastes better roasted! These Roasted Carrots are terrific, too!
Easy Oven Roasted Asparagus on a white octagonal plate

Tips for Oven Roasted Asparagus

  • Since the diameter of your asparagus spears varies 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.

Frequently Asked Questions

How to Prep 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 to Choose Fresh Asparagus

Buy while in season. The peak of the season for asparagus is April, though asparagus is now available all year long. 

Look for bright green spears and check to make sure the stems look firm, plump, and hydrated. Any wrinkles mean they’re past their prime.

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!

How to Store Asparagus

The challenge is to keep the tips dry while keeping the stem end moist. Trim the ends when you get home, then can stand them upright in a wide mouth jar filled with an inch or less of water. Keep the tips covered with a produce bag or plastic wrap.

Alternatively, you can trim the ends and wrap them in damp paper towels and place in the produce drawer. The tips should be covered in plastic. With either method, they should keep for 3-4 days if they were very fresh when purchased.

Easy Oven Roasted Asparagus on a white tray with lemon slices to garnish

More Summer Side Dishes

Overhead view of Easy Oven Roasted Asparagus on a white plate with lemon slices

The Recipe: Easy Oven Roasted Asparagus

An easy, tasty way to cook asparagus.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a rimmed sheet pan with foil if desired. Spread out asparagus on the pan.
  3. Drizzle asparagus with olive oil, then tilt the pan back and forth to coat the spears in oil.
  4. Sprinkle with kosher salt, lemon zest, garlic powder, then grated Parmesan.
  5. Bake for 12 to 15 minutes or until the spears are tender when pierced with a sharp knife.

Notes

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 8-10 minutes.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 451mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 3g

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