Oven-Roasted Asparagus Recipe
Oven-roasted asparagus is my go-to side dish for making something quick on a weeknight or to elevate a fancy meal. It’s simple and nutritious, made with just a few ingredients, and on the table in under 20 minutes! It turns out tender and crisp, with a slight char and a wonderful, refreshing lemon flavor.
It is also versatile so that it can be seasoned and paired with a variety of dishes, making it a reliable choice for a stress-free cooking experience. Make it spicy, cheesy, tangy, or savory. Top it with some slivered almonds and shaved Parmesan, and serve it with a decadent pasta dish or restaurant-style Chicken Kiev. Or keep it simple, with a drizzle of olive oil and lemon juice for a casual barbecue or quick family meal.
Table of contents
My recipe for oven-baked asparagus is so easy that it requires barely any preparation time, one pan to wash, and only a few ingredients to make it. It cooks in minutes, and the only things that have to be done are rinsing the spears, trimming the ends, and seasoning them.
Roasting this vegetable is the best way to bring out all the flavors. Of course, it’s delicious on its own, with just a touch of salt and pepper. However, in this version, I’ve tossed it in olive oil, sprinkled it with salt and pepper, and then added some garlic, fresh lemon juice, and lemon zest. This effortless side dish is a great way to incorporate more vegetables into your meals.
Why you will love this recipe
- Just a few minutes of prep time: Five minutes to rinse, trim, and season them. Then 15 minutes to cook.
- Clean-up is a breeze: one pan is all that’s needed, and it’s covered with foil, so there’s no need to wash it.
- It pairs well with a variety of dishes: This side dish goes great with beef, chicken, pork, and seafood. Serve it with fancy meals like this red wine pot roast or with a casual weeknight chicken dinner.
- The kids will eat it, too: This recipe is not only easy but also versatile. Toss the spears in some Ranch or Taco seasoning, and serve them with shredded parmesan or cheddar cheese. Even picky eaters will enjoy it!
What you will need
- Fresh asparagus: I love using medium- to thick-stalked asparagus for roasting. It works the best because it gives them a nice crisp texture on the outside while keeping the center tender. You can find them in the vegetable aisle at your local grocery store.
- Olive oil: A little bit of olive oil is used to drizzle them.
- Aromatics: Freshly minced garlic is so much better than store-bought and only takes a few minutes. Dried parsley flakes add a fresh, grassy, and earthy taste with hints of citrus and mint. Red pepper flakes add a nice kick.
- Lemon juice and zest: The taste of freshly squeezed and zested lemon makes a big difference when making fresh asparagus like this.
How to make
Preheat the oven: First, I preheat the oven to 400°F. The secret to getting crisp asparagus and the best flavors is to bake them at high heat.
Season: Then, I place it on a baking sheet. You can line the baking dish with parchment paper or aluminum foil if desired. I mix the remaining ingredients in a bowl.
Coat: I drizzle the mixture over the spears and gently toss to coat them evenly.
Roast: Lastly, place in the oven and bake for about 15 minutes. Check for doneness after 10 minutes.
Expert tip
Choosing the best asparagus
As one of the most (if not the very most) expensive vegetables, it is essential to know what to look for when shopping for asparagus. The main things to look for are firmness, smell, thickness, and color. Asparagus should be straight and firm, able to stand up on its own. Do not buy anything that falls limp or wilted. The tips of the asparagus should be closed, compact, and not soft or spread out. Test it by bending it slightly. If it breaks easily, that means it is fresh. If it bends over, it is old and weak.
Also, it will start to smell bad when it is past its prime. The thickness is also important. Thicker spears are not as young as the thinner ones, but if they are too thin, they will cook too fast. Try to find them about the size of a pencil. Get them about the same size and shape so they cook uniformly. Color is another important feature. They should be rich green, with the bottom fading to white. Avoid dull green stalks because they are not as fresh.
More tips to consider:
- The best way to tell if asparagus is done and to keep it from becoming soggy is to pierce it with a fork. As soon as the fork can pierce the stalks easily, the asparagus is done.
- Overcooking can cause soggy asparagus. It will continue cooking after it comes out of the oven, so remove it from the pan as soon as it’s done.
- Ensure the oven temperature is high (400°F) and keep a close eye on it to avoid overcooking.
- Do not place the spears too close to each other. They need room to breathe, or they will be soggy.
- Do not snap the asparagus. Cut it about an inch from the bottom, where it turns from white to green.
- Instead of throwing away the ends of the asparagus spears, peel them and use them in other recipes.
- Do not soak asparagus in water. Just rinse the spears to remove the dirt.
Recipe variations and add-ins:
- Ranch asparagus: Before baking, top with ranch seasoning for an extra special treat.
- Crumbled bacon: My husband loves bacon, so I sometimes add crumbled bacon just for him.
- Make it cheesy: The kids love it when I add a bunch of shredded mozzarella or cheddar cheese. Add it just after it comes out of the oven.
- Use lime: Sometimes, I use lime instead of lemon for a different citrusy flavor.
- Other veggies: Toss in some sliced mushrooms, bell peppers, and onions for extra flavor.
- Balsamic reduction: Drizzle some balsamic vinegar or balsamic glaze reduction.
- Fresh herbs: Sprinkle them with freshly chopped parsley, rosemary, or thyme.
Serving suggestions:
You can never go wrong with the classic juicy steak bites recipe, mashed potatoes, and asparagus. For a low-carb and easy meal, I pair it with oven-baked chicken breast. I love to serve it with effortless dinners like this Mediterranean Salmon or alongside something fancier like this roasted beef tenderloin.
Another way to serve roasted asparagus is with a plate of lasagna. Try my easy homemade lasagna, which serves 12 people and cooks in just 40 minutes. This is also the quickest and easiest side dish for a weeknight meal of Mongolian chicken drumsticks and rice.
How to store:
- Refrigerate: Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Freezing: Seal leftovers in a freezer bag, and they will stay fresh for up to three months. However, they will be soft after defrosting. Fine for use in soups and casseroles.
- Defrost: Thaw overnight in the refrigerator before reheating.
- Reheating: You can reheat them in the oven for 10 minutes, but they will not get crispy again.
Frequently asked questions
Overcooking can cause sogginess. Take it out as soon as it is done and remove it from the pan so it stops cooking. Otherwise, it will continue to cook. The best way to tell if asparagus is done and to keep it from becoming soggy is to pierce it with a fork. As soon as the fork can pierce the stalks easily, the asparagus is done. If the spears are too close together, they will steam instead of roast, making them soggy. Right before roasting, pat them dry slightly and space them a little further apart to ensure they have room to breathe. Also, make sure there is not too much oil in the pan.
No, there is no need to soak the asparagus. However, it’s a good idea to let it sit in the water for a few minutes to remove dirt and debris if you’re getting it from a small farm or garden. Move them around in the water a bit to loosen any grit or stuck dirt that may be inside them. Nobody wants to find pieces of dirt or grit in their roasted asparagus. But don’t let it soak in the water for too long, or you’ll end up with soggy spears.
The old ‘bend-and-snap’ method that Grandma always used for her beans is not a good choice for asparagus. It causes a lot of delicious food to go to waste. And considering the price of asparagus, we should not be wasting any of it. A study conducted to determine whether the bend-and-snap method was accurate found that the trimming and peeling method saved 30% of this delicious vegetable. So, cut it where the spear starts to turn from white to green, about one inch from the bottom.
The answer to this question will help with the answer to the above question. The bottom part is tough and woody, with hardly any flavor. It takes a lot longer to cook, so the rest of the spear will be mush by the time it cooks. That is why prepping asparagus means trimming off the bottom of the spear. However, that does not mean it has to be thrown away. Use a vegetable peeler to peel it, and it can be used in other asparagus dishes, such as casseroles and soups.
More delicious side dishes to try:
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Roasted Asparagus
Ingredients
- 1 bunch fresh asparagus about 18 ounces
- 2 tablespoons olive oil plus more for the baking sheet
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon dried parsley flakes
- 1 teaspoon red pepper flakes
- 4 cloves garlic minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F.
- Drizzle a rimmed baking sheet with some olive oil.
- Wash and trim the hard ends of the asparagus.
- Add the remaining ingredients to a large bowl, excluding salt and pepper, and stir until combined.
- Spread the spears in a single layer onto the prepared baking sheet and season with salt and pepper. Drizzle the oil mixture onto them and toss to coat them evenly.
- Roast in the oven for approximately 12-15 minutes or until crisp. Serve and enjoy.