This versatile oven-roasted asparagus is such an easy recipe to fill out a dinner spread or add to a quick lunch. It’s such a simple side to prepare yet elegant enough to serve with main dishes like grilled steak and roasted chicken for a nice dinner.
Season fresh asparagus simply with olive oil, salt, and black pepper before roasting it to create tender stalks with a slightly crisp exterior. Once cooked, toss the asparagus with fresh lemon juice for a zesty finishing touch. This recipe takes less than 20 minutes to make, so you can whip it up for weekday meals or serve it at dinner parties. For more vegetable side dish recipes, try my air fryer green beans, roasted vegetable salad, or baked sweet potatoes.
What You Need To Make Roasted Asparagus
Asparagus — choose fresh, firm asparagus with a bright green color, firm and smooth skin, and tight tips. Thick stalks will be a bit tougher, so try to find thinner asparagus.
Olive Oil — use extra virgin olive oil for the richest flavor. This also helps crisp up the asparagus when cooking in the oven and adheres the seasoning to the asparagus spears.
Salt and Black Pepper — enhances the overall flavor of the asparagus, bringing out its natural sweetness and adding a savory note. Kosher salt or sea salt and freshly ground black pepper are best!
Lemon Juice — use fresh lemon juice to add a bright, tangy flavor to the cooked asparagus.
How To Prep Asparagus
Asparagus has woody, tough ends that need to be removed before cooking to ensure tender spears. You can trim the bunch of asparagus by holding each spear near the bottom and gently bending it until the woody end snaps off. This is my preferred method because the spears will naturally break where the tender part of the spear ends.
You can also trim about 1-2 inches from the bottom of each spear with a knife. Once trimmed, rinse the spears under cold running water to remove any dirt or debris, and pat them dry with a clean kitchen towel.
How To Roast Asparagus
1. Preheat the oven to 425°F. Prep the asparagus spears by removing the woody ends of the spears.
2. Place the trimmed asparagus on a large, rimmed baking sheet or sheet pan. Drizzle with the olive oil and toss well to coat completely.
3. Add the salt and pepper and toss to coat. Roast for 9-12 minutes for thin to medium-width asparagus or 15-20 minutes for thicker pieces until the tips have crisped up and a paring knife inserts easily into the stalks.
4. Drizzle the roasted asparagus with lemon juice and toss to coat. Season with more salt and pepper to taste and serve.
How To Season Asparagus
Below are some alternative ways to season your roasted asparagus for a flavor twist:
- Balsamic: Drizzle the asparagus with aged balsamic vinegar before cooking or balsamic glaze after cooking.
- Garlic: Enhance the savory flavor by adding garlic powder to taste before roasting. I do not recommend using fresh garlic as it can easily burn during roasting.
- Cheesy: Sprinkle the cooked asparagus with freshly grated pecorino or parmesan cheese to add a savory and rich umami flavor. Add the cheese when the asparagus is hot so it slightly melts for extra gooeyness.
- Fresh Herbs: Sprinkle the cooked asparagus with chopped fresh herbs like basil, mint, parsley, or chives.
- Nuts: Finish the asparagus with a sprinkle of chopped toasted nuts like almonds or pistachios for a tasty crunch and nutty flavor.
- Lemon Zest: Zest a lemon over the roasted asparagus for a more robust citrus flavor and pop of yellow color.
Serving Suggestions
Roasted asparagus is a versatile side dish that pairs well with a variety of main dishes.
- Serve it for brunch with quiche and a frittata.
- Accompany pasta dishes like fettuccine alfredo, pasta with vodka sauce, or cacio e pepe.
- Make an elegant dinner side dish to accompany roasted chicken, beef tenderloin, steak au poivre, or sole meunière.
How To Store
Allow the asparagus to cool completely to room temperature before transferring it to an airtight container and storing it in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. Thaw the asparagus in the refrigerator overnight, then warm them in the oven at 350ºF for 5-10 minutes or in a skillet until heated through.
Tips For Making The Perfect Roasted Asparagus
- Toss well. Ensure the asparagus is evenly coated with the olive oil and seasonings before baking for even cooking and flavor throughout.
- Spread evenly. Arrange the asparagus in a single layer on the baking sheet before baking. This prevents overcrowding, which creates soggy asparagus, and helps achieve even roasting.
- Make it extra crispy. For an extra crispy texture, broil the asparagus for the last 1-2 minutes of cooking time. Be careful not to let the stalks burn.
- Serve hot or at room temperature. Serve asparagus as soon as it’s done roasting or allow it to cool to room temperature and serve with crudités.
Frequently Asked Questions
Store fresh asparagus in the refrigerator. To keep them crisp, trim the woody ends and place the asparagus upright in a glass jar with about one inch of water at the bottom. Cover the tops of the asparagus loosely with a plastic bag and store them in the refrigerator for up to one week. You can also wrap the spears in a damp paper towel and place them in a plastic bag, but they won’t last for quite as long this way.
Thin asparagus typically takes 9-12 minutes to roast, while thicker asparagus may require 15-20 minutes. Check for doneness by inserting a pairing knife into the thickest part of one stalk–if it slides in easily, the asparagus is done.
Yes, you can roast asparagus ahead of time and store it; however, it will have the best texture if roasted just before eating. Allow the roasted asparagus to cool to room temperature before transferring it to an airtight container and refrigerating for up to 3 days. Reheat in the oven at 350ºF for 5-10 minutes or until heated through. To achieve the crispiest texture when reheating, broil the asparagus for 1 minute.
If you love this recipe try these out!
If you’ve tried this Roasted Asparagus recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Roasted Asparagus Recipe
Equipment
- Large rimmed baking sheet
- Foil or parchment paper, optional
Ingredients
- 1 bunch of asparagus (about 1 pound, 450g)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425°F.
- Trim or break the woody ends of the asparagus. (This should be about 1 to 2 inches off the bottom.)
- Place the asparagus on a large, rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss well to coat.
- Roast for 9 to 12 minutes for thin to medium-width asparagus until the tips have crisped up and a paring knife inserts easily into the stalks. (For thicker pieces of asparagus, roast for 15 to 20 minutes.)
- Drizzle the asparagus with lemon juice and toss to coat. Season with more salt and pepper to taste.
Notes
- Toss well. Ensure the asparagus is evenly coated with the olive oil and seasonings before baking for even cooking and flavor throughout.
- Spread evenly. Arrange the asparagus in a single layer on the baking sheet before baking. This prevents overcrowding, which creates soggy asparagus, and helps achieve even roasting.
- Make it extra crispy. For an extra crispy texture, broil the asparagus for the last 1-2 minutes of cooking time. Be careful not to let the stalks burn.
- Serve hot or at room temperature. Serve asparagus as soon as it’s done roasting or allow it to cool to room temperature and serve with crudités.
Leave a Reply