This oven Roasted Asparagus is the easiest and tastiest way to enjoy this green vegetable every time! You will never have to eat limpy and mushy asparagus again! Plus I share tips on how to store, prep, roast and season this healthy side dish.
If you love asparagus in a simple yet flavorful dish, check out asparagus salad and broiled asparagus.
Oven Roasted Asparagus
Oven roasting vegetables is one of my favorite ways to make sure my family is eating their greens. Deliciously seasoned roasted asparagus, roasted cauliflower or roasted brussels sprouts are perfect to serve next to any meat heavy main like baked salmon or pot roast.
In the fall and winter months, I will serve oven roasted vegetables at least once a week. And I love how easy this oven roasted asparagus recipe is. Just a little oil, garlic powder, salt and pepper and 10 minutes in the oven and you have the perfect healthy side dish!
When it comes to cooking with this bright green vegetable, you gotta get creative. I add asparagus to quiche and stir fry recipes.
Ingredients for Roasted Asparagus
- Asparagus: One thing about asparagus, it doesn’t last too long in the fridge. The top blossom part becomes mushy quite fast and then asparagus is no good. I often buy asparagus at Costco where it is packaged in sealed plastic bag. I find this way it lasts around 3-4 days maximum. Below I share a tip how to store asparagus properly.
- Oil: You can use avocado, olive or grapeseed oil.
- Seasonings: Garlic powder, salt and pepper
That’s really all you need!
How to Make Roasted Asparagus
Roasting asparagus is so simple and quick!
There is a full recipe card below.
- Prep asparagus: Asparagus ends are woody and chewy and are unpleasant to eat. So prep asparagus by trimming the ends. All you have to do is snap the end of one asparagus stem. Where it snapped is where the chewy part ends. Then cut the remaining asparagus at the same location with a knife.
- Season asparagus: Place asparagus in a single layer on a lined baking sheet. Drizzle with oil, then sprinkle with garlic powder, salt and pepper. Then toss with hands or tongs.
- Bake for 12 minutes at 425 degrees F: The trick is to cook asparagus at the right oven temperature for the right amount of time.
Tips for Making Roasted Asparagus
- Prolong the life of fresh asparagus: Remove asparagus from the package or take off rubber band. Trim off 1 inch at the end and stand it up in a jar with cold water. Cover loosely with beeswax wrap or linen towel (if you want) and refrigerate for up to 8 days.
- Choose the right sized baking sheet: Make sure you use a large enough baking sheet so the pan is not overcrowded. If you pile asparagus on top of each other, the asparagus will steam cook instead of roasting.
- Asparagus is ready when it turns bright green, is tender but still has a bite to it. If asparagus is hard to chew – it is undercooked. If it is mushy – it is overcooked.
Seasoning Variations for Asparagus
There are so many flavor combinations that will result in the most delicious roasted asparagus. Here are just a few:
- Cheese: Sprinkle with freshly shredded parmesan and put it back in the oven until melted. Or enjoy as is. Or top with grated mozzarella and broil until bubbly and golden. I always do so with cauliflower and kids gobble it up.
- Lemon: Squeeze fresh lemon on top of roasted asparagus.
- Garlic butter: Drizzle cooked asparagus with melted garlic butter and don’t forget to call me for dinner. 🙂
- Balsamic glaze: Drizzle with store-bought balsamic glaze and sprinkle with fresh basil.
- Almonds: Lightly toast slivered or sliced almonds and sprinkle on top.
Serving Suggestions
Baked asparagus is light, crispy and screams spring. Here are my favorite ways to pair it.
- Seafood: Buttery and flaky lemon baked cod or grilled shrimp skewers will complete asparagus for a light and fresh meal.
- Leftovers: Chop up cold leftovers and throw in a pasta salad or vegetable soup. Best part is it all tastes delicious when cold.
- Meat roast: For a holiday table or Sunday dinner, serve with sirloin tip roast, turkey breast roast or lamb roast.
- Egg salad: A dollop of healthy egg salad on rye or sourdough toast alongside oven baked asparagus, just screams “Spring has arrived”.
More Roasted Recipes
Roasted Asparagus Recipe {5 Flavor Variations}
Ingredients
- 2 lbs asparagus rinsed
- 1 tbsp avocado oil
- 1/2 tsp garlic powder
- Scant 1/2 tsp salt
- Ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F and line rimmed baking sheet with silicone mat or unbleached parchment paper.
- To trim asparagus, snap the end of one spear and cut remaining asparagus same length with a knife. Usually 2" off, that's the chewy stringy part you don't wanna eat.
- Arrange asparagus on the sheet in a single layer.
- Drizzle with oil, then sprinkle with garlic powder, salt and pepper. Using tongs, toss to coat evenly.
- Bake for 12 minutes.
- Serve hot or cold with baked cod, sirloin tip roast or turkey breast.
Store: Refrigerate covered for up to 2 days.
Notes
- Prolong the life of fresh asparagus: Remove asparagus from the package or take off rubber band. Trim off 1 inch at the end and stand it up in a jar with cold water. Cover loosely with beeswax wrap or linen towel (if you want) and refrigerate for up to 8 days.
- Choose the right sized baking sheet: Make sure you use a large enough baking sheet so the pan is not overcrowded. If you pile asparagus on top of each other, the asparagus will steam cook instead of roasting.
- Asparagus is ready when it turns bright green, is tender but still has a bite to it. If asparagus is hard to chew - it is undercooked. If it is mushy - it is overcooked.
- Cheese: Sprinkle with freshly shredded parmesan and put it back in the oven until melted. Or enjoy as is. Or top with grated mozzarella and broil until bubbly and golden. I always do so with cauliflower and kids gobble it up.
- Lemon: Squeeze fresh lemon on top of roasted asparagus.
- Garlic butter: Drizzle cooked asparagus with melted garlic butter and don't forget to call me for dinner. 🙂
- Balsamic glaze: Drizzle with store-bought balsamic glaze and sprinkle with fresh basil.
- Almonds: Lightly toast slivered or sliced almonds and sprinkle on top.
Nutrition
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I loved this quick and delicious recipe, thank you for sharing it!! I made it with olive oil and creole seasoning. Yummy!!
You’re welcome Natalia 🙂
This recipe is awesome.
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.
I can’t wait to try this today! I’ve tried so many ways and it always comes out soggy or just the florets are crunch and the rest is floppy. I’ll follow up to let you know how it went!
The key is not to overcook it and remove from the oven even while it’s a bit too firm. Asparagus cooks super fast.
it’s ok
I adore roasted asparagus! I do the snap but then I cut each one first below the floret part. and the stem I cut in halves and sometimes quarters, depending on how thick. My marinade is avocado oil with a no-salt seasoning blend that I brush onto the veggies. No parchment or mat. I scrub my rimmed baking sheets with a steel brillo and hot water and they come out just fine. No soap. Today is asparagus, mushrooms, broccoli, and potatoes, which will take 3-4 pans and be fabulous leftovers tomorrow that I’ll eat with brown rice and chick peas, both cooked in IP and ready. Sooo good! Lately I’ve been doing 410. Will try 425 today. Great recipe and great stuff from you all the time!
Sounds so good and so many veggies! I use mats so my food doesn’t cook directly on the aluminum as it is leaching chemicals in to food when heated. Thank you so much for your kind words. I try.:)