Simple Roasted Asparagus
This post may contain affiliate links. Read my full disclosure policy. Whip up roasted asparagus in minutes—this simple recipe for tender, crisp spears with golden, caramelized tips is perfect every time. If you’ve ever tasted raw asparagus, you’re familiar with its somewhat bitter edge. However, high-heat roasting transforms this springtime favorite, bringing out its sweet, earthy flavors. What’s more, making roasted asparagus couldn’t be easier—all you need are a few simple ingredients, a baking sheet, and about 15 minutes. For best results, choose the thickest asparagus spears you can find. They roast better and remain tender-crisp without getting mushy. While the spears themselves won’t brown much, the tips should become deliciously crispy and slightly caramelized as they soak up all that lovely olive oil. Roasted asparagus shines on its own, but feel free to dial up the flavor with some lemon zest, a sprinkle of Parmesan cheese, or hollandaise sauce. Typically, one bunch serves four, but don’t hesitate to double the recipe for additional guests—the cooking time will remain the same. Table of Contents What You’ll Need To Make Roasted AsparagusStep-by-Step InstructionsFrequently Asked QuestionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Roasted Asparagus Step-by-Step Instructions Frequently Asked Questions You May Also Like Printable Recipe Reviews “Perfect temperature and timing for asparagus with a little crunch…just the way I like them.” What You’ll Need To Make Roasted Asparagus Asparagus: Choose firm, thick, bright green spears with tightly closed tips. Trim the woody ends by bending the spear until it snaps naturally, which removes the toughest part of the asparagus, ensuring every bite is tender. (If you can only find thin spears, consider making an asparagus salad instead.) Extra-virgin olive oil: Coats the asparagus, enhancing its flavor and texture during roasting, while also helping to achieve those slightly caramelized, crispy tips. Salt and freshly ground black pepper: These essential seasonings amplify the roasted asparagus’s natural flavors. Jump to the printable recipe for precise measurements Asparagus: Choose firm, thick, bright green spears with tightly closed tips. Trim the woody ends by bending the spear until it snaps naturally, which removes the toughest part of the asparagus, ensuring every bite is tender. (If you can only find thin spears, consider making an asparagus salad instead.) Extra-virgin olive oil: Coats the asparagus, enhancing its flavor and texture during roasting, while also helping to achieve those slightly caramelized, crispy tips. Salt and freshly ground black pepper: These essential seasonings amplify the roasted asparagus’s natural flavors. Jump to the printable recipe for precise measurements Step-by-Step Instructions Begin by trimming the tough ends off of the asparagus. I think it’s easiest keep the spears in their rubber band bundle and cut off the ends with a knife. If you’re not sure where to cut, grab one spear and bend the stalk until it snaps; it will naturally snap where the stalk starts to get woody. Make sure to dry the asparagus thoroughly before cooking; if the asparagus is wet, it will steam instead of roast. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the asparagus spears on the prepared pan, drizzle with the oil, and sprinkle with the salt and pepper. Shake the pan to coat the asparagus evenly. Roast the asparagus until crisp-tender, about 6 to 8 minutes, depending on the thickness of the asparagus. Transfer the asparagus to a platter and serve. Frequently Asked Questions How should I store asparagus in the fridge to keep it fresh? If you’re not preparing the asparagus immediately, store it like fresh flowers when you bring it home from the supermarket. Trim the ends slightly, then place the stalks upright in a drinking glass or jar filled with about an inch of water. Cover the asparagus loosely with a plastic bag and store in the refrigerator to keep it crisp and fresh. What is the best way to trim asparagus before roasting? There are two main methods for trimming asparagus. The first involves snapping off the tough, woody ends of each spear by bending them until they naturally break. The second method is to keep the bunch bundled with its rubber band and simply cut about an inch from the bottom of the stalks. Can I roast asparagus ahead of time for meal prep? Yes, you can roast asparagus ahead of time. Once cooled, store it in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven or microwave, or eat it cold from the fridge. Remember, reheating may change the texture slightly, making it a bit softer, but it will still be delicious. You May Also Like RecipeComments (10)Add Comment Recipe Comments (10) Add Comment Ingredients 1 bunch of asparagus (about 1 lb), tough ends trimmed 2 tablespoons extra-virgin olive oil ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 bunch of asparagus (about 1 lb), tough ends trimmed 2 tablespoons extra-virgin olive oil ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with heavy-duty aluminum foil. Spread the asparagus in a single layer on the prepared baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Shake the pan to coat the asparagus evenly. Roast the asparagus until crisp-tender, about 6 to 8 minutes, depending on the thickness of the asparagus. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with heavy-duty aluminum foil. Spread the asparagus in a single layer on the prepared baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Shake the pan to coat the asparagus evenly. Roast the asparagus until crisp-tender, about 6 to 8 minutes, depending on the thickness of the asparagus. Nutrition Information Powered by Per serving (4 servings) Calories: 72 Fat: 7 g Saturated fat: 1 g Carbohydrates: 2 g Sugar: 1 g Fiber: 1 g Protein: 1 g Sodium: 147 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 72 Fat: 7 g Saturated fat: 1 g Carbohydrates: 2 g Sugar: 1 g Fiber: 1 g Protein: 1 g Sodium: 147 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Vegetables & SidesVegetarianAmerican Vegetables & Sides Vegetarian American