Easy Oven Roasted Asparagus
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 the clean up of this Asparagus Recipe a breeze. Plus, it’s a delicious way to bring out the flavors of this elegant vegetable.
Why This Recipe Works
- Years ago, I used to steam or boil my asparagus. But the flavor got muted instead of enhancing its deliciousness as roasting does.
- Roasting is such 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!
- Kitchen Staples – Olive Oil, Kosher Salt, Garlic Powder
- Fresh Asparagus – Trim woody ends.
- Lemon Zest – Always use fresh lemon zest, not the dried version that’s found in the spice aisle of your supermarket.
- Parmesan Cheese – Grated Parmigiano Reggiano. Never use the green can on the grocer’s shelves.
- 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.
- Other ingredients to add to your asparagus include 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
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 steam.
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!
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, trim the ends, wrap only the ends in damp paper towels, and place them in the produce drawer. The tips should be covered in a paper bag, not a plastic bag to minimize spoiling. With either method, they should keep for 3-4 days if they were very fresh when purchased.
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- Summer Vegetable Salad
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- More Side Dish Recipes
- 1 pound fresh asparagus, ends trimmed
- 1 tablespoon olive oil (you may need more if your spears are thin)
- ¼-½ teaspoon kosher salt
- ½-1 teaspoon freshly grated lemon zest
- 2 or more pinches garlic powder
- 1 ½ tablespoons Parmesan cheese
- Preheat oven to 425 degrees.
- Line a rimmed sheet pan with foil if desired. Spread out asparagus on the 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 the 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 8-10 minutes.
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Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 451mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 3g