Learn how to make perfect Roasted Asparagus that is tender on the inside with the best crispy tips. This asparagus recipe is easy to prepare and perfect for serving alongside your favorite spring meals.
I look forward to asparagus season every year. I love to roast asparagus in the oven. It’s fast, simple, and so delicious! If you have an air fryer, you will enjoy my Air Fryer Asparagus recipe too.
The roasting process crisps up the asparagus tips and gives the asparagus a delicious toasty flavor. I’m always tempted to eat spear after spear, hot from the pan.
Not sure how to choose fresh asparagus? First, it’s best to buy it in season. This is when it will be at its peak in flavor. When you’re shopping for fresh asparagus, look for spears that are bright green and feel firm, not limp, when you bend them slightly. The tips should be closed, compact and firm.
How to Cook Asparagus in the Oven
To start, wash your asparagus and dry it well. You don’t want any moisture remaining on the asparagus because this can cause it to steam, rather than roast, in the oven.
Prepare the asparagus by trimming off the woody stem ends. To do this, hold an asparagus spear with a hand at each end and bend until the asparagus snaps. Discard the stem end that snapped off. Repeat this process with the remaining asparagus. Or, line up the remaining asparagus and use a sharp chef’s knife to cut off the stem end at the same point at which the first spear snapped.
Place the asparagus on a baking sheet. I like to line the baking sheet with parchment paper for easy clean up. Drizzle olive oil over the asparagus and toss to evenly distribute the oil. Spread the asparagus out on the baking sheet with a little space in between each spear. Sprinkle with salt and pepper.
Roast the asparagus in a 400° F oven for 10-18 minutes, until the spears are tender when pierced with a fork. Avoid over-cooking the asparagus. Cook it until it is just crisp-tender, so you don’t end up with mushy asparagus. Thin spears will cook quickly, while thick spears will take longer.
Roasted Asparagus Seasoning Ideas
While I love asparagus simply seasoned with olive oil, salt and pepper, sometimes it’s nice to switch up the seasonings. Try one or a few of these ideas:
- Fresh minced garlic. Toss it with the asparagus before roasting.
- Italian seasoning. Sprinkle on before roasting.
- Grated Parmesan cheese. Cheesy Parmesan asparagus is my favorite. Sprinkle grated Parmesan on after baking.
- Goat Cheese. Another favorite! Creamy goat cheese and asparagus are a perfect pair.
- Fresh lemon juice. A squeeze after roasting brightens up the flavors.
- Balsamic vinegar. Drizzle it on the baked asparagus.
- Red pepper flakes. Sprinkle on, to taste, for spicy asparagus.
- Toasted sliced or slivered almonds. Crunchy almonds provide a tempting contrast of textures.
Roasted Asparagus Serving Suggestions
Roasted asparagus is a versatile side dish. Serve it with baked salmon, chicken and rice, chicken breasts or pork chops.
Leftover asparagus can be added to asparagus quiche, tossed in an omelet, added to salad or used to make pasta with asparagus.
More Roasted Vegetables
- Sweet Potatoes
- Brussels Sprouts
- Oven Roasted Potatoes
- Roasted Zucchini
- Green Beans
- Roasted Carrots
- Butternut Squash
- 1 pound fresh asparagus
- 1 tablespoon olive oil
- salt and pepper, to taste, coarse Kosher salt recommended
Optional Seasoning Ideas (use one, a few, or none, as desired)
- 2 cloves garlic, minced
- sprinkle of dried Italian seasonings
- 1-2 tablespoons grated Parmesan cheese
- crumbled goat cheese
- squeeze of lemon juice
- drizzle of balsamic vinegar
- pinch of red pepper flakes
- ¼ cup toasted sliced or slivered almonds
- Preheat oven to 400° F. Line a baking sheet with parchment paper.
- Wash the asparagus and dry it well by patting it with a clean kitchen towel or paper towel.
- Hold one spear of asparagus with a hand at each end and bend it until it snaps into two pieces. Discard the woody stem end that snapped off. Repeat this process with the remaining asparagus. Or, line up the rest of the asparagus next to the trimmed one and use a sharp chef's knife to trim off the ends so that the spears are the same length as the first one.
- Place the asparagus spears on the parchment-lined baking sheet. Drizzle with olive oil and toss to coat. Arrange the asparagus in a single layer, with a little room between each spear if possible.
- Sprinkle on salt and pepper. If you plan to add minced garlic or a sprinkle of Italian seasonings, toss it with the asparagus now. All other seasonings can be added after roasting.
- Bake asparagus in the preheated oven for 10-18 minutes, until the spears are tender when pierced with a fork. Thin asparagus will cook very quickly, and thicker spears will take more time.
- Serve roasted asparagus as is, or add one or more of the optional seasonings, as desired: a sprinkle of grated Parmesan, some crumbled goat cheese, a squeeze of fresh lemon juice, a light drizzle of balsamic vinegar, a sprinkle of red pepper flakes, and/or toasted sliced or slivered almonds. Serve immediately.
- Nutrition estimate does not include salt or optional seasonings/toppings, as these will vary.
Easy and delicious! The variety of seasonings makes it a little different each time I make it!