This oven roasted asparagus recipe is an easy, delicious spring side dish. The spears are tender, juicy, and flavorful. Ready in 15 minutes!
Roasted asparagus is the best spring side dish! Ready in 15 minutes, it’s so easy to make. Just trim the asparagus’s woody ends, toss it with olive oil, salt, and pepper, and pop it in the oven.
Roasted asparagus is also delicious. The spears are juicy and tender (NOT stringy or mushy), and their tips are browned and crisp.
I could happily eat oven roasted asparagus straight off the baking sheet. But I love it even more when I season it with a squeeze of fresh lemon juice, a punchy sauce, or flavorful garnishes.
I’m sharing my simple roasted asparagus recipe below, along with my favorite seasoning ideas. I’ll be making it often this season, and I hope you will be too!
Roasted Asparagus Recipe Ingredients
You only need 5 ingredients to make perfect roasted asparagus:
- Asparagus, of course! I like to roast spears that range in size from medium to thick. Because they’re not too thin, they don’t get flimsy as they bake.
- Extra-virgin olive oil, sea salt, and fresh black pepper – Roasting essentials!
- Fresh lemon juice – Squeeze it over the roasted asparagus for a pop of bright flavor.
Find the complete recipe with measurements below.
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:
1. With a knife. Lay the asparagus spears 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.
2. 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!
Next, season it. Transfer the asparagus to a rimmed baking sheet lined with parchment paper. Drizzle it with olive oil, sprinkle it generously with salt and pepper, and toss to coat.
Arrange the asparagus in a single layer on the baking sheet. If the spears are crowded together or overlapping, they’ll steam in the oven, and they won’t brown and crisp up as they bake.
Finally, bake! Pop the sheet pan into a 425°F oven, and bake for 10 to 15 minutes, or until the spears are lightly crisp and tender. Squeeze the roasted asparagus with fresh lemon juice, and serve.
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 nuts like 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 refrigerator. They keep well for up to 3 days.
Reheat them in the microwave for a quick veggie side dish, or add them to a pasta, frittata, or omelet!
More Easy Asparagus Recipes
If you love this oven roasted asparagus, try one of these easy 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.
- Toss the asparagus spears with olive oil, season with salt and pepper, and spread them evenly on the baking sheet. Bake for 10 to 15 minutes, or until lightly crisp and tender. Squeeze with lemon juice and serve.
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 🙂