Roasted Asparagus

Prep Time 5

Cook Time 10

Total Time 15

Servings 4 people

This Roasted Asparagus recipe is quickly made in the oven and is so delicious and full of flavor. With this step-by-step guide, you’ll have an amazing side dish that pairs with any meal in under 20 minutes.

Easy roasted asparagus on a white plate topped with parmesan cheese and lemon wedges.

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 it 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.

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.

Cutting off the woody ends of asparagus spears on a cutting board.

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’s knife to cut the woody ends. Arrange the asparagus on the rimmed baking sheet in a single layer.

Placing prepared asparagus onto a sheet pan lined with parchment paper.

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.

Seasoning asparagus on a sheet pan before roasting.

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

Roasted asparagus on a serving platter topped with parmesan cheese and lemon wedges.

More Tips

- You can skip cutting off the ends when roasting your asparagus if you’ve already cut them off to store them in the fridge.

- 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.

- 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.

- 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.

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Roasted Asparagus Recipe

3.60 from 22 votes

Author: Olivia Ribas

people

This roasted asparagus is made in the oven and is delicious and full of flavor. In minutes, you have an amazing side dish for your meal.

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.

Notes

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.