Roasted Asparagus Recipe
Oven roasted asparagus is the ultimate go-to side dish—tender, flavorful, and done in under 20 minutes with just a handful of pantry staples.
Whether you’re prepping for a weeknight dinner or a holiday spread, oven roasted asparagus adds vibrant color and crisp-tender texture to any plate.
What You’ll Need for This Oven Roasted Asparagus
- Asparagus – The star of the show; choose firm, bright green spears for the best texture and flavor. Trim the woody ends for perfect bites every time.
- Olive oil – Helps the asparagus roast evenly and adds richness that complements the vegetable’s natural sweetness.
- Garlic powder – Optional, but brings a subtle savory boost and earthy depth to the dish.
- Sea salt – Enhances the natural flavors and balances the bitterness of thicker stalks.
- Black pepper – Adds a gentle bite to contrast the smooth texture of roasted asparagus.
How to Roast Asparagus in the Oven Like a Pro
Start by preheating your oven to 400°F and lining a baking sheet with foil.
Arrange trimmed asparagus spears in a single layer, drizzle with olive oil, and sprinkle with seasonings.
Toss to coat each piece, then roast until crisp-tender—time will vary based on the thickness of the spears.
The result? Lightly caramelized, just-charred tips and perfectly tender stalks, ready to plate and serve.
Flavor Boosts & Quick Tips for the Best Roasted Asparagus
For added flavor, try a sprinkle of grated Parmesan, a drizzle of balsamic glaze, or a squeeze of fresh lemon juice right after roasting. Thin asparagus cooks quickly, so keep an eye on it to prevent overcooking. For even roasting, spread the spears out without overlapping.
If you’re looking to dress it up, add red pepper flakes for a little heat, or toss in some pine nuts for crunch. Roasting works for all thicknesses, but adjusting the time is key: thinner spears need just 8–10 minutes, while thicker ones can take up to 20.
Storing Oven Roasted Asparagus Without Losing Flavor
Leftover roasted asparagus keeps best in an airtight container in the fridge for up to 3–4 days. While the texture softens a bit, it’s still delicious in salads or pasta.
Avoid the microwave, as it turns the spears mushy—opt for a quick reheat in the oven or enjoy them cold for a refreshing bite. Freezing is not ideal for roasted asparagus, but leftovers are excellent in blended soups or veggie wraps.
Roasted Asparagus Recipe
Ingredients
- 1/4 teaspoon sea salt
- 1 pound asparagus tough ends trimmed
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder optional
Instructions
- Set the oven to preheat at 400°F (204°C), and optionally, line a baking sheet with foil.
- Place the trimmed asparagus spears on the prepared baking sheet in a single, even layer, aligning them in the same direction.
- Drizzle the olive oil evenly over the asparagus. Season with sea salt, black pepper, and garlic powder if using.
- Using your hands or kitchen tongs, gently toss and turn the asparagus to ensure each spear is uniformly coated with the oil and seasoning. Re-spread into a single layer.
- Roast in the oven until spears reach a crisp-tender texture: allow 8–11 minutes for thinner stalks, 12–15 minutes for medium ones, and 16–20 minutes for thicker asparagus. Cooking time will vary depending on thickness.
