This Roasted Asparagus recipe is quickly made in the oven and is so delicious and full of flavour. With this step by step guide, you’ll have a healthy side dish that pairs with any meal in under 20 minutes.
Today I have a super easy dinner tip for you. Buy asparagus! We always try to pick up a bunch or two whenever we are at the store because it is such a versatile vegetable but can be made quickly and easily.
Sometimes when we are on a tight schedule, especially now with virtual learning at home, dinner time can be a little hurried. What I love about this roasted asparagus recipe is that it’s pretty hands off. While making our main dish for dinner, all I have to do is prep the asparagus and then the oven does all the work for me.
We love roasting asparagus as it’s a great source of fibre, low in calories, packed with vitamins and nutrition, is low carb, gluten-free, keto-friendly and it really does go with any main dish you’re making.
They even go into salads like my Easy Asparagus Pasta Salad and Quinoa Salad with Roasted Asparagus. You can even put them into things like these Asparagus Stuffed Chicken Breast. Plus, because we use parchment paper to line our sheet pans, cleaning up is super easy with this roasted asparagus recipe. No need to scrub a sheet pan!
I have so many asparagus recipes on the blog. If you want more easy and delicious asparagus recipes, try my Asparagus Greek Chopped Salad, Parmesan Lemon Asparagus Skillet, and Asparagus Couscous Salad Recipe.
How to Choose Asparagus
When at the store, here are some tips on what to look for when picking asparagus so you get the freshest bunch:
- You want the asparagus spears to feel firm.
- The spears should also be able to stay upright, you don’t want them to be droopy or limp.
- The tips of the spears should be tight and closed.
- When you squeeze a bunch, there should be a squeaky sound.
How to Prep Asparagus To Roast
When I say prepping asparagus is easy, I really mean easy! Simply hold up one of the asparagus spears and snap off the end. This gives you an estimate of where to cut the rest of your asparagus. Line them up on a cutting board and cut off the ends.
Alternatively, if you have some time and want to get your kids involved, you can have them snap off each of the asparagus ends individually.
You want to remove the ends of the asparagus as they are tough and woody. It’s not very pleasant to eat so it has to be removed.
How to Make Roasted Asparagus
Ingredients
- Bunch of asparagus — washed and dried
- Olive oil
- kosher salt and black pepper — to taste
- Dried oregano
- Freshly grated Parmesan cheese
- Lemon wedges
- Optional: you can add some balsamic vinegar if you prefer.
Instructions
Prepare the Oven and Asparagus.
- Preheat oven to 425ºF and grease a baking sheet with cooking spray, line it with parchment paper, and set aside.
- Break off the tough ends of the stalks with your hands or you can use a chef knife to cut the woody ends. Arrange the asparagus on the rimmed baking sheet in a single layer.
Season and Roast the Asparagus
- Drizzle with olive oil, and toss well. Use a pastry brush (basting brush) if necessary to coat each asparagus spear.
- Sprinkle with salt, pepper and dried oregano.
- Bake asparagus for 10-12 minutes or until crisp-tender. Season with Parmesan cheese and lemon wedges.
Recipe Variations
This simple and roasted asparagus recipe can be changed up in many different ways! Try these seasoning combinations for your next batch of roasted asparagus:
- Italian seasoning + fresh lemon juice
- Garlic powder + onion powder + smoked paprika
- Salt + pepper + red pepper flakes
- Minced garlic + lemon zest + lemon juice
- Salt + pepper + fresh thyme
How to Store Fresh Asparagus
After purchasing asparagus, if you’re not using it right away for this roasted asparagus recipe, it’s important to store it correctly in the fridge or it’ll quickly wilt. Here’s what to do:
- Trim the ends of the asparagus.
- Place the asparagus in a jar with a bit less than 1 inch of water.
- Cover the top of the spears with a plastic bag.
- Store in the fridge.
More Tips
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- You can skip cutting off the ends when roasting your asparagus if you’ve already cut them off to store them in the fridge.
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- Be sure to thoroughly dry your asparagus after you’ve washed them. If your asparagus is wet when it goes into the oven, you’ll end up steaming them instead of roasting them.
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- How long you roast your asparagus depends on the thickness of them. The asparagus in my photos are around a medium thickness. If you have thin asparagus, roast for 2-3 minutes less or if yours is thicker asparagus, roast for 2-3 minutes more.
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- We rarely have leftovers with this recipe. However, if you have some, simply wrap it up in an airtight container and store it in the fridge. For the best results the next day, reheat the asparagus in the oven.
- You can try to make the same recipe with Brussel sprouts, cauliflower and broccoli. Try the Roasted Brussel Sprouts and Roasted Cauliflower.
Roasted Asparagus Recipe
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Ingredients
- 2 bunches of asparagus washed
- 2 tablespoons extra virgin olive oil
- coarse salt and black pepper to taste
- 1 tsp dried oregano
- 1 tablespoon freshly grated Parmesan cheese
- 2 Lemon wedges
Instructions
- Preheat oven to 425ºF. Grease a baking sheet with cooking spray, line it with parchment paper, and set aside.
- Break off the tough ends of the asparagus.
- Arrange the asparagus on the prepared baking sheet in a single layer.
- Drizzle with olive oil, and toss well. Use a pastry brush (basting brush) if necessary to coat each asparagus spear.
- Sprinkle with salt, pepper and dried oregano.
- Roast the asparagus for 10-12 minutes or until crisp-tender. Season with Parmesan cheese and lemon wedges.
Tips
- You can snap off the tough ends as they’ll naturally break at the woody part. Alternatively, you can snap one off and use it as a guide on where to cut the rest of the asparagus.
- Make sure you do not pack the asparagus too tightly together on the sheet pan as they’ll steam instead of roast in the oven.
- Always wash and dry the asparagus thoroughly before roasting.
- To store: Store the roasted asparagus in an airtight container in the fridge for up to 4 days.
- To reheat: You can reheat leftovers in the oven or microwave.
- To freeze: Place the cooked asparagus in a freezer-safe bag and freeze for up to 2-3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ashley says
We love roasted asparagus! It’s a go-to side-dish at our house! And gorgeous photos lady! Hope you had a wonderful weekend!
Olivia Ribas says
Thanks a lot for stopping by and for your nice compliment, Ashley 😉
Louisa [Living Lou] says
Roasting asparagus is my favourite way to prepare it also! It gets nice and caramelized in the oven. I love to sprinkle it with a bit of goats cheese and a balsamic reduction – yum!
Olivia Ribas says
Goat cheese and balsamic sounds like a great combo! I’ll try it next time 😉
Dannii @ Hungry Healthy Happy says
Roasted asparagus, especially with garlic, is one of my favourite ways to eat vegetables. One of the only ways my husband will eat vegetables too, so we have them a lot!
Olivia Ribas says
Yes, garlic makes everything tastes much better 😉
Kathy @ Olives & Garlic says
Roasted asparagus tops my roasted veggie list. I especially love it cold the next day in a wrap. Lovely recipe
Olivia Ribas says
Me too, Kathy! Thanks for stopping by 😉
Anna @ shenANNAgans says
Roasted asparagus is THA business. 🙂 Im with Living Lou, add some goats cheese and balsamic reduction and Im in heaven.
Olivia Ribas says
Thanks for your comment, Anna 😉
Kim Quinn says
Roasted asparagus is…Divinity. Truly. A bit of pepper and salt. Olive oil. Fresh minced garlic and fresh lemon juice…I toss the squeezed wedges right on the sheet when they go in the oven. If my parents had cooked it like this when I was growing up I would have loved it.
I think most vegetables can take on halo’s when roasted properly! Live this site, I’m new here. Our temp outside is 44F and the wind makes it feel like 34F. In my house, in my oven, it’s Spring!
Olivia Ribas says
Glad you like it 😉
Julie says
Seriously? Did anybody even make this! Jesus same comment over and over but not actually made, I wasted time looking for an opinion on how it was. If I make it, I’ll let you know…
Beverly says
Didn’t realize I was out of parmessan and lemon juice this time and threw feta all over it was so delicious. In case some one needs an idea
Olivia Ribas says
happy you liked it!