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Get It Now- Why You’ll Love My Oven Roasted Asparagus Recipe
- Ingredients You’ll Need
- How To Trim Asparagus
- How To Roast Asparagus In The Oven
- How Long To Roast Asparagus?
- Flavor Variations
- Storage Instructions
- Serving Suggestions
- More Easy Asparagus Recipes
- My Favorite Baking Sheet For This Recipe
- Oven Roasted Asparagus (Easy) Recipe card
- Recipe Reviews
At the end of every winter as spring rolls around, I get excited about asparagus again. Sure, you can make it all year round — and admittedly I do — but that seasonal vibe just hits different in the spring. And while I have lots of asparagus recipes here on Wholesome Yum (shoutout to my oldest and most popular: bacon wrapped asparagus!), I still come back to this oven roasted asparagus recipe most often. It’s quick and easy, it’s fresh, it’s flavorful without fuss… it checks all the boxes for a healthy side dish.
Why You’ll Love My Oven Roasted Asparagus Recipe
- Perfectly tender, earthy, and mildly sweet – Tender asparagus is the star here! My recipe doesn’t get the credit for how this veggie tastes, but I think it does cook it just right.
- Works with asparagus of any thickness – I’ve made this dish so many times that I lost count, and that often meant using whatever asparagus thickness was available. Good news for you, I have a time recommendation no matter how thick (or thin) yours is… so it never turns out mushy again.
- Just a few simple ingredients – If you picked up a bunch of asparagus, you probably already have everything else you need. I do have flavor variations for you to try if you’re up for it, though.
- The fastest veggie to roast – I love my roasted cauliflower, brussels sprouts, zucchini, and even roasted eggplant, but they all take much longer than this roasted asparagus recipe. So when you’re in a rush, choose this one!
- Versatile side dish – Since it’s so quick, this vegetable is perfect for busy weeknights when you’re short on time (or forgot to make a side). But, I definitely have memories of asparagus at fancy restaurants alongside a filet mignon or sea bass, so you can also serve it with something fancy!
Ingredients You’ll Need
Here I explain the basic ingredients for my roasted asparagus recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Fresh Asparagus – Any thickness is fine. My recipe calls for a pound (so grab that much at the store), but the weight will be less after trimming.
- Oil – For flavor, browning, and helping seasonings stick. I use either regular olive oil or avocado oil for a mild taste, or extra virgin olive oil when I’m in the mood for a richer flavor.
- Sea Salt & Black Pepper – Kosher salt is also fine.
- Garlic Powder – This is optional, but adds great flavor. I don’t recommend using fresh minced garlic because it tends to burn in the oven, but if you want to use it, add only in the last few minutes of roasting.
See the Flavor Variations section below for more ways to season your oven roasted asparagus!
How To Trim Asparagus
Before cooking, you’ll need to trim the woody ends of the asparagus, as they can be hard to chew. (My picture above shows them already trimmed!) There are two ways to do this:
- Knife – The simplest way is to just line up the stalks parallel to each other and cut off the woody ends using a knife. This method is the fastest, so I use it on hectic days, but you may end up cutting off some good parts or leaving on some woody parts.
- Bend & Snap – To trim each stalk at the optimal spot, bend each asparagus stalk gently near the base, until the end snaps off. It only takes a little longer than knife. (And it’s fun to do with my kids!)
How To Roast Asparagus In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Season. Arrange the vegetables in a single layer on a sheet pan. (You can line with aluminum foil if you want, but you don’t have to if it’s non-stick.) Drizzle with olive oil, and sprinkle on the seasonings. Toss with your hands, then arrange in a single layer again.
- Roast. Place the asparagus in the oven and roast until it’s crisp-tender. (See my cooking time chart below!)
- Enjoy. Serve your oven roasted asparagus right away, as it’s best fresh! And, I highly recommend a squeeze of lemon.
TIP: Make sure that each piece touches the pan.
This will ensure even cooking and a little browning on the tips. I think the tips are the best part!
How Long To Roast Asparagus?
The roasting time for asparagus depends on the thickness of the stalks. It can range from 8-20 minutes, but 12-15 minutes at 400 degrees F is average. Here’s my time chart for different sizes.
| Asparagus Stalk Thickness | Roasting Time |
|---|---|
| Thin (1/4″ thick or smaller) | 8-11 minutes |
| Medium (3/8″ to 4/8″ thick) | 12-15 minutes |
| Thick (5/8″ thick or larger) | 16-20 minutes |
Flavor Variations
As I often do, I made this oven roasted asparagus recipe very basic, designed to be a simple staple or a starting point for other flavors. Here are some ways you can change it up:
- Lemon – I usually just add a squeeze of lemon after cooking, but you can also toss the asparagus in fresh lemon juice, add lemon zest, or do both, before cooking.
- Balsamic – Toss the asparagus spears in balsamic vinegar in addition to the olive oil. Or you can just drizzle with my balsamic glaze at the end!
- Parmesan Cheese – Sprinkle on a few tablespoons of parmesan before or after cooking. I fight my kids for the crispy bits on this version! For thick stalks that take longer to cook, I recommend adding the cheese halfway through cooking, so it doesn’t burn. If you want a more melty cheesy version, try my baked asparagus with parmesan.
- Herbs & Seasonings – Add Italian seasoning or red pepper flakes before roasting. You can even use fresh herbs — they never burn for me with the short roasting time.
- Sauces – When I want to make my roasted asparagus a little fancy, I drizzle it with tahini sauce (also yummy with pine nuts sprinkled on top) or hollandaise sauce (a bit like my asparagus casserole). Instant upgrade!
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. The texture does change, so it’s not my favorite food to eat later, but it’s definitely doable.
- Reheat: You can eat it cold straight from the fridge, let it warm up to room temperature, or quickly reheat the roasted asparagus in the oven again. I like to use it for asparagus salad, so that I don’t have to heat it. If you opt to warm it up, do so only briefly, as it gets soggy fast. The microwave is the worst with this dish.
- Freeze: Avoid freezing. Frozen asparagus tends to get mushy, though it could be okay to use in my creamy asparagus soup.
Serving Suggestions
My oven roasted asparagus recipe makes an easy veggie side dish for chicken or fish, and I think it’s especially tasty with an egg dish for a spring brunch. Here are some simple meals to pair with it:
- Chicken – Make my air fryer chicken breast or pan seared chicken breast while roasting asparagus in the oven, or bake chicken legs first and then cook the asparagus quickly. I usually also make a quick side of riced cauliflower to go with these meals.
- Steak – For a steakhouse meal, serve up your asparagus with my popular sirloin steak! If you want a fancier cut, my fave is filet mignon, but you might prefer ribeye or New York strip. For a complete steakhouse experience, add a baked potato or side of my roasted potatoes.
- Seafood – Asparagus is one of the best vegetable pairings for fish and seafood, plus you often need similar ingredients to cook them. Try it with my pan seared salmon or air fryer shrimp, or for a fancier meal, lobster tail or halibut. When I’m serving this side dish with seafood, I like to drizzle lemon butter sauce over both!
- Eggs – Make a spring brunch spread with my coddled eggs, or if you’re making a meal for a larger crowd, baked eggs in a muffin tin are a time-saver.
More Easy Asparagus Recipes
There are so many ways to love asparagus! I tend to cook it simply, and if that’s your thing too, try some of my other recipes for it:
My Favorite Baking Sheet For This Recipe
This baking sheet virtually never sticks, so I don’t even have to use foil when I’m roasting asparagus. I have multiple sets of these pans because I use them so often!
Oven Roasted Asparagus (Easy)
This oven roasted asparagus recipe is perfectly tender and takes less than 20 minutes, with simple ingredients. An easy, healthy side dish!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil, if desired.
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Arrange asparagus in a single layer on the baking sheet, all parallel.
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Drizzle the asparagus with olive oil. Sprinkle with sea salt, black pepper and garlic powder, if using.
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Use your hands to toss and turn the pieces, so that they are evenly coated in oil and seasoning. Rearrange in a single layer.
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Roast asparagus in the oven until crisp-tender: 8-11 minutes for thin stalks, 12-15 minutes for average stalks, or 16-20 minutes for thick stalks.. (Time will depend on thickness of asparagus.)
Did You Make My Recipe?
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Try More Of My Recipes
Maya’s Recipe Notes
Serving size: 1/4 lb, or 1/4 of entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Oven Roasted Asparagus Recipe
216 Comments
Caroline
0Absolutely delicious and not heavy. I used it on pizza.
Tressa Wadding
0This was an amazingly easy and delicious way to make asparagus. Even my kids ate it!
clj336006
0I absolutely love asparagus!
Michelle Hall
0I Love asparagus cooked this way❗ The lemon juice is the “icing on the cake”😍 Absolutely Delicious 😃😁💞
Maya | Wholesome Yum
0Thank you, Michelle! I’m happy you liked it.
Clare Nunez
0This recipe was easy & quick. My husband loved it. Thx for sharing ❣️
Brian Bradley
0Well, we tried it. We loved it! Thank you!
M Sullivan
0Love this recipe for asparagus❤️
Kyé
0Delicious!! I pulled it out before it was done, added a little more lemon juice + Parmesan then put it in for 4 more mins. This is a fave for sure. Thanks for sharing this recipe 🙂
Nomin
0This was so easy and just so delish! I did 11 min bc I had very thin asparagus. Def will do again bc pan cooking is so much harder and takes longer – in my case.
Samuel Forsythe
0Sounds great. My first time cooking asparagus, thank you!
Liz
0Very tasty and great to have with our steak!
Ernestina
0Super easy to fix and my husband loved it.
Lore Scheidt
0I made this and it was a hit! We love our asparagus with a little crunch so the time was perfect. We squeezed a little lemon over it and it was perfect! Thank you for this recipe, we are saving it use many more times.
Kiki
0So easy and yummy. My son would eat it every night! And brilliant tip about snapping the stems… every single stalk was perfect ?
Janelle
0A quick, easy and delicious way to get your veggies! A repeat recipe!
Diane
0It was wonderful and super easy!! Thanks
Helen
0Can’t wait to try this
sherryfleck
0Yes, thank you, I add red pepper flakes too.i couldn’t remember the temperature, thanks.
Cheryl Young
0Perfect side dish that’s quick and easy!!
Kathy Woods
0I’ve cooked this recipe before, I do sprinkle Parmesan cheese after it has cooked just as an additional flavor
Peter
0What do mean by crip? Like a raw cucumber or like an over done French fry?
Wholesome Yum D
0Hi Peter, I am not understanding what your question is…
Day Ved
0Yes Peter, it’s actually an over cooked cucumber with a light sherry misting.
Some would call it a weird pickle but no, it’s the real deal.
Use this technique or corn works too… it’s just an odd color for a soggy crip. I wouldn’t recommend anyone cook a crip, but I’m sure some opposing members would disagree… but personally, I wouldn’t do it. Good luck Pete!
Loretta Stump
0Awesome! Only recipe I use for asparagus.
Judy
0Finally a recipe that uses simple ingredients. I have only had asparagus one time and I was surprised I really enjoyed it. I was on a vacation. I have been looking for an easy no fail recipe and I think I just found it. I will be making this for my husband and I this week. Thanks for sharing. **
Helen Sohne
0This was the best way yet to prepare asparagus. Delicious and easy, much tastier than steaming.
Krissie Thomson
0Roasted asparagus is delicious and very nutritious. Love the recipe. I have an asparagus garden and look forward to a fresh crop in the spring. Roasted is so much better than boiled or steamed.
Jill Bernstein
0I tried this recipe last week and we loved it. So much better than steaming. I followed directions and then added a little fresh dill. Quick, easy, and delicious!
Gulzat
0This the best recipe for asparagus! I love crisp tender asparagus. And I baked for 9 minutes and it was a perfection! I saw so many recipes 15-25 minutes, your Asparagus will be a mush if you roast them for so long! Thank you for real and tested recipe!
Lucinda
0I’m sorry but I can’t eat asparagus due to a medical condition. However, I love many of your recipes and look forward to seeing what new ideas you come up with. Thank you and have a special time with loved ones this holiday season.
Vivian Siegel
0I used to be a vegetable cooking purist – steam only! While this works pretty well for broccoli, I could never make asparagus to my satisfaction. Enter roasting! Maya has created a simple and virtually foolproof recipe that is SO. GOOD. Roasting adds a little something to the mild flavor of the asparagus, which then pairs really well with salmon – a taste of spring in the dead of winter. This is going into my regular rotation.
Becky LaLonde
0This is awesome. I enjoyed it. I used minced garlic and parmesan cheese. My family lived it.
Deb
0This was soooo easy and soooo tasty, roasted asparagus is the best way to go.
Elizabeth
0Turned out delicious. Thanks so much for sharing. I did add a little parmesan cheese after it finished cooking.
Greg Fox
0I’ve been using this recipe for over a year. It’s the best I’ve ever found for asparagus. Delicious!
Lori
0Already do this in 8X8” glass baking pan without the foil. I tried your method with foil and added rosemary. Worked great! Delicious!…AND so easy!
Mike
0Hi Maya,
My wife and I have tried this recipe several times and like how hands off it is and delicious too!
We use our convection oven at 375 degrees and the times work out the same per your chart. Our favorite way to enjoy asparagus. Also have made your bacon wrapped version .
Jane Inniger
0My family use not like asparagus but since we have been using this recipe, it’s a hit. Flavorful without the soggy mess.
Robbie Evans
0I made the asparagus in my oven and it was so good. I have the cookbook and there are lots of recipes that I have used. I like it when I have most of the ingredients in my kitchen. Try this one and I will love it!
Lorraine Peterson
0I added fresh garlic to the recipe, it made it delicious.
Shari
0This recipe is fantastic! It’s a quick, easy side dish that tastes like you spent much longer on it. I highly recommend the squeeze of lemon, as it give the asparagus a little zip that just makes the whole experience that much better! This has become my go to recipe for fresh asparagus.
Donna Branch
0Tried out roasted asparagus before serving it for Christmas dinner. It worked perfectly! Amped up the taste of asparagus without being overpowering. It is now on my Christmas menu.
Niamh
0The squeeze of lemon is a game changer. I usually pan fry my asparagus with butter so this made a lovely healthy alternative
julie
0This roasted asparagus has a wonderful flavor and just the right amount of crisp!! Will make this my go to for asaragus!
Carol Gendreau
0That is one of the best ways that I cooked asparagus. Now it is my go to way to cook it. The asparagus tastes so much better done this way.
Venesa Prettyman
0I love this recipe and have made it many times. Asparagus is a favorite of mine. I precook some bacon, add some of the dripping to coat the asparagus and onions. In the last few minutes of roasting I sprinkle on a small amount of grated parmesan and bacon bits to taste. Making it for Christmas dinner. Yum’O.