Oven Roasted Asparagus
The best and easiest way to cook asparagus! This oven-roasted asparagus is a great side dish and a tasty way to add more veggies to your diet.
Cooked vegetables sometimes get a bad wrap – too mushy, no flavor, but veggies roasted in the oven are a different story. They have great flavor and are the perfect texture. If you love roasted veggies too then try our roasted carrots, roasted butternut squash, and roasted spring vegetables.
Oven Roasted to Perfection
To me, the best and only way to cooke veggies is in the oven. Steaming them often leaves you with a tasteless, mushy mess and sautéing it works but usually requires a little more attention. My favorite way to cook any veggies, especially asparagus is to roast it.
Roasted asparagus, when done correctly, should be tender at the stalk, yet slightly crispy on the ends. And lucky for us, it is really simple when roasted the proper way, which is what I will show you today.
This dish is so simple and delicious, that you will want to make it on a weekly basis, which is a good thing because it is nutritious. Did you know asparagus is high in folate, fiber and vitamins A, C, E, and K? Delicious AND healthy?! Yes, please!
How to Cut Asparagus
You will want to start out with fresh asparagus because frozen is not recommended for roasting because you have to increase the heat to get rid of the excess water and condensation. Fresh asparagus should be bright green, tall, and have firm tips. The head of the asparagus should have a tight fitted top with no loose “leaves”.
You will want to keep your asparagus fresh in the refrigerator until you are ready to use it. This can be done by keeping the asparagus in a heavy bottom jar with a couple of inches of water in the bottom.
When you are ready to roast, prepare the stalks by cutting or snapping off the bottom part of the stalk that is woody and inedible. You take a stalk of asparagus in your hand and bend it towards the bottom to find the natural snapping point, you shouldn’t have to force it.
How to Make Roasted Asparagus
It really can’t get any easier than this:
- Break off the ends of the asparagus
- Drizzle in olive oil and add seasonings
Although the steps are super simple, here are a few tips to help your asparagus be roasted to perfection:
Temperature: You can roast at any temperature between 350-400 degrees.
Overcooked asparagus: Be careful to not overcook your asparagus! It is a tricky balance because if you cook it for too long it will become mushy. You only need to cook it until its “crisp-tender”
Roasting time: The time depends on the thickness of the stalk. Thinner stalks may only take 9-12 minutes whereas thicker stalks may take 15-20 minutes.
Type of oil: Skip the vegetable or canola oil and use olive oil!
Feel free to experiment with different seasonings and additional vegetables! Here are some of our favorite:
Additions / Variations
- Red pepper flakes
Storing + Side Ideas
Roasted asparagus can last up to 1 hour at room temperature and up to 4 days in the fridge. You can reheat it in the microwave gently or in a saute pan on the stove. Only reheat it until its warm, don’t heat it too much or you will end up with mushy asparagus!
I do not recommend freezing roasted asparagus because it ends up being mushy.
What it pairs well with:
When cooked properly asparagus becomes a favorite side dish that everyone will love! You won’t need to worry about how to store leftovers, because you probably won’t have any left!
For more side dish recipes, check out:
- Healthy Broccoli Casserole
- Instant Pot Quinoa Pilaf
- Cheesy Ham and Potato Casserole
- Instant Pot Mashed Potatoes
- Au Gratin Potatoes
Roasted Asparagus Recipe
- 1 bunch asparagus - rinsed
- 2 tbsp olive oil
- salt and pepper
- garlic powder
- parmesan cheese - freshly grated (optional)
- Preheat oven to 400 degrees.
- Cut asparagus about 2 inches from the woody ends. Place on a baking sheet and spread into a flat layer.
- Drizzle lightly with olive oil and toss. Sprinkle with salt, pepper, and garlic powder.
- Place in the oven and bake for 15-22 minutes, or until tender and the tips become slightly charred.
- Serve immediately, top with freshly grated parmesan, if desired.