This oven roasted asparagus recipe is such an easy and delicious spring side dish. The vibrant, crisp-tender spears bake in under 15 minutes!
Have you made roasted asparagus yet this spring? I’ve been making it left and right lately, serving it as a side dish multiple times a week. After a winter filled with root veggies and sweet potatoes, I can’t get enough of the juicy, tender spears, lightly crisp and browned from the oven.
One of the best things about this roasted asparagus recipe, and one of the reasons I make it so often, is that it’s just so easy. Asparagus is a breeze to prep, and it bakes in under 15 minutes. If you want to keep things really simple, season it with lemon juice and call it a day. But if you’re in the mood for something fancier, you can dress it up more with a punchy sauce or flavorful garnishes. You’ll find some of my favorite roasted asparagus serving suggestions in the post below.
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-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! They make the asparagus flavorful and satisfying.
- Fresh lemon juice – I squeeze it over the roasted asparagus right after it comes out of the oven, giving the veggies a delicious bright finish.
That’s it! Other fixings, like the fresh herbs and dill sauce you see pictured, are optional. They’re a quick way to turn roasted asparagus into a composed side dish, but if you’re pressed for time or in the mood for something simple, feel free to skip them. The roasted asparagus is plenty tasty on its own!
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 cooking. Slice them off with a knife, or snap them off with your hands. To do this, hold a spear by its thick end, and gently bend it until it breaks. Repeat with the remaining spears, and you’ll be ready to cook!
Next, season it. Transfer the asparagus to a parchment-lined baking sheet. Drizzle it with olive oil, and sprinkle it generously with salt and pepper. Toss to coat, and arrange the asparagus in a single layer.
Finally, bake! Pop the baking sheet into a 425° preheated oven, and bake for 12 minutes, or until the spears are lightly crisp and tender. Squeeze the roasted asparagus with fresh lemon juice, and serve.
Roasted Asparagus Serving Suggestions
Seasoned with salt, pepper, and fresh lemon juice, roasted asparagus is delicious on its own (I always eat a spear or two straight off the pan!). But if you like, you can jazz it up more with fresh garnishes, cheese, or a tasty sauce. Here are a few of my favorite topping combinations:
- Everything spring (pictured above). Drizzle the baked asparagus with dill sauce and top it with sliced radishes and fresh mint.
- Cheese, please! Shower the veggies in freshly grated Parmesan cheese as soon as they come out of the oven, and garnish them with pine nuts.
- Super sesame. Skip the lemon juice, and drizzle the cooked asparagus with my sesame ginger dressing. Sprinkle it with toasted sesame seeds before you eat.
Serve the oven roasted asparagus with any protein you like, or pair it with a spring entree like my Pesto Pasta, Creamy Mushroom Polenta, or a Veggie Frittata.
If you have leftover baked asparagus, toss it into my Healthy Breakfast Casserole the next morning, or add it to these Sesame Soba Noodles for lunch the next day.
More Easy Asparagus Recipes
If you love this oven roasted asparagus, try one of these easy asparagus recipes next:
- Grilled Asparagus
- Tagliatelle with Asparagus and Peas
- Healthy Breakfast Casserole
- Asparagus Salad
- Bright Spring Salad
- Creamy Asparagus Soup
- 1 bunch asparagus, woody ends trimmed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon wedges, for squeezing
- Dill Sauce
- Thinly sliced radishes
- Fresh mint leaves
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the spears with olive oil, season with salt and pepper, and spread them on to the baking sheet. Bake for 12 minutes, or until the spears are lightly crisp and tender. Squeeze with lemon and serve.
- If desired, top with drizzles of Dill Sauce, thinly sliced radishes, and mint leaves.