Oven-Roasted Asparagus Recipe

Roasted Asparagus is a healthy and nutritious side dish that is also quick and easy to make. This delicious recipe is very versatile, as you can season it in many different ways. Simply add your favorite spices to it, or sprinkle with some shaved Parmesan cheese for an enhanced flavor.

How to cook Asparagus in the oven

My recipe for oven-baked asparagus is so easy that it requires barely any preparation time, one dish to wash, and only a few ingredients. It cooks in minutes, and the only things that have to be done are rinsing the veggies, trimming the ends, and seasoning them.

Roasted Asparagus is one of my favorite vegetables and go-to side dishes. Whenever we go out and eat steak or fish we always pair it with asparagus. Roasting this veggie is the best way to get all the flavors out. Of course, it is very tasty on its own with just a touch of salt and pepper. However, in this version, I have tossed it in olive oil, sprinkled it with salt and pepper, then added some fresh lemon juice and lemon zest.

It is also versatile, so it can be seasoned and paired with many dishes. Make it spicy, cheesy, tangy, or savory. By adding some slivered almonds and shaved parmesan on top, it can go with a casual barbecue or a fancy dinner party. Toss in some extra veggies, and it can be a whole vegan meal. This is something that can be adjusted to your needs.

Because it is so mild-tasting, kids love it too so there should not be any problem getting any picky eaters to try it. If so, just add some melted cheese or ranch seasoning with bacon on top. Turn it into this crispy bacon wrapped asparagus and I bet they will eat it up really fast!

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.
• One pan is all that is needed: And that pan is covered with foil so no need to wash it.
• It goes with anything: Serve it fancy, casual, spicy, tangy, or savory.
• The kids will eat it too: Everyone loves this vegetable. Just put something on it.

Is roasted asparagus healthy?

This is one of the best veggies you can get. It has a good mix of everything in it. It is a super tasty green veggie, healthy, and very nutritious. Among its benefits are high fiber content, along with many vitamins. It is packed with antioxidants and anti-inflammatory properties.

Similarly, studies show that it may help protect against certain forms of cancer. On top of being sure delicious, these are very good reasons to go ahead and enjoy it as often as you can!

What you’ll need to make oven roasted asparagus

Special items:

• Baking sheet – A rimmed baking sheet is all you need for baking the asparagus.

Ingredients:

• Fresh asparagus: I love using medium to thick stalks 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. 
• Garlic – Freshly minced garlic is so much better than store-bought and only takes a few minutes.
• Lemon zest – Again, it only takes a few minutes to zest your own lemon and it actually saves money and tastes a lot better.
• Lemon juice – The taste of freshly squeezed lemon juice makes a big difference when making fresh asparagus like this.
• Parsley – Dried parsley flakes add a fresh grassy and earthy taste with a hint of citrus and mint.
• Red pepper flakes – They do not add too much heat, but the flavor adds a nice kick.
• Salt
• Pepper

How to make perfectly roasted asparagus?

To get the best results, follow the below steps. Also, watch the recipe video tutorial attached. 

1. Preheat the oven: First, heat up the oven to 400 degrees F. The secret to getting crisp asparagus and the best flavors is to bake them at high heat. 
2. Season: Then, place it on a baking sheet (you can line the baking dish with parchment paper or aluminum foil if desired). Sprinkle with some olive oil, salt, pepper, and some fresh lemon juice. 
3. Roast: Lastly, place in the oven and bake for about 15 min. Check for doneness after a 10-minute mark.

Expert tip

Choosing the best asparagus

As one of the most (if not the very most) expensive vegetables, it is important to know what to look for when shopping for asparagus. First of all, I get organic asparagus fresh from the farmers’ market. I do not like any kind of pesticides on my fruits and vegetables. It is also important to know who I am buying my produce from. Then, 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 a little bit. If it breaks easily, that means it is fresh. If it bends all the way 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 too. 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.

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 add some crumbled bacon sometimes 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: Instead of lemon, sometimes I use lime 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:

Some of our favorite ways to serve this healthy side dish is with the following main dishes:

• Can never go wrong with the classic juicy steak bites recipe, mashed potatoes and asparagus.
• For a low-carb and easy meal, pair it with oven baked chicken breast.
• I love to mix it with Mediterranean Salmon or Roasted Beef Tenderloin.
• Another way to serve roasted asparagus is with a plate of lasagna. Try my easy homemade lasagna that serves 12 people and only takes 40 minutes to cook.
• This side dish goes perfectly with other sides like roasted cabbage and sweet potato fries.
• Don’t forget the salad. My chopped Mexican salad is perfect with tomatoes, avocados, cucumbers, onions, beans, corn, and bell peppers. 
• Any wine goes with asparagus, but Pinot Grigio is one of my favorites.

Frequently asked questions

Why is my baked asparagus soggy?

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, causing them to become soggy. Right before roasting, pat them dry a bit and scoot them a little further apart to make sure they have room to breathe. Also, make sure there is not too much oil in the pan.

Do I need to soak my asparagus in water?

No. There is no need to soak the asparagus. However, it is a good idea to let it sit in the water for a few minutes to get rid of dirt and debris if 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 do not let it soak in the water too long, or you will end up with soggy spears.

Should I snap or cut asparagus?

The old bend-and-snap method that grandma always used for her beans is not a good choice for asparagus. In fact, it causes a big waste of delicious food. And considering the price of asparagus, we should not be wasting any of it. A study done to find whether the bend and snap method was accurate found that the trimming and peeling method actually saved 30% of the delicious veggie. So, cut it where the spear starts to turn from white to green (about one inch from the bottom). It is easy to tell because that part is harder and feels woody.

Why don’t people eat the bottom of asparagus?

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 like casseroles and soups.

How to store:

• Refrigerate: Refrigerate leftovers in a sealed container for up to three days.   
• Freezing: Seal in a freezer bag and leftovers 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.

More delicious side dishes to try:

Recipe tips:

• When buying asparagus look for freshness. You want to see bright green stalks with tightly closed tips.
• 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 keep cooking after it comes out of the oven so take it off the pan and away from the heat.
• Ensure the oven temperature is high (400 degrees f) prior to cooking them. Also, keep a close eye on them to avoid overcooked asparagus.
• Also, do not place asparagus too close together. They need room to breathe, or they will be soggy.
• Do not snap your 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 them to get rid of the dirt.