Perfect Roasted Asparagus
Asparagus is one of our favorite veggies to roast! My easy method guarantees roasted asparagus that’s perfectly tender and tastes amazing. This tender roasted asparagus recipe is a favorite for a reason! It’s incredibly quick and easy to make, and the result is a healthy and delicious side dish that goes well with so many things. I’ve included all my best tips below, covering everything from choosing the freshest asparagus to prepping and cooking it just right. We love enjoying this roasted asparagus just as it is, but it’s also fantastic in other dishes. Try it in an asparagus omelette, make asparagus crostini for an easy appetizer, or serve it for breakfast with steak and eggs or poached eggs and hollandaise sauce! Key Ingredients Asparagus: Look for spears that are vibrant green with tightly closed, compact tips. A hint of purple on the tips is a welcome sign, too! Avoid asparagus that appears dull, yellowed, or has open flowering tips, as these are telltale signs of age. Beyond color, texture plays an important role. Give the stalks a gentle squeeze – they should feel firm and snap easily when bent. Limp or bendy asparagus is past its prime. Seasonings and Oil: I love olive oil or avocado oil for roasting vegetables. I keep the seasonings simple with salt and pepper but feel free to use your favorite blends, such as seasoned salt, Cajun seasoning, or other spice blends. If you love garlic, see our garlic asparagus recipe! Asparagus: Look for spears that are vibrant green with tightly closed, compact tips. A hint of purple on the tips is a welcome sign, too! Avoid asparagus that appears dull, yellowed, or has open flowering tips, as these are telltale signs of age. Beyond color, texture plays an important role. Give the stalks a gentle squeeze – they should feel firm and snap easily when bent. Limp or bendy asparagus is past its prime. Seasonings and Oil: I love olive oil or avocado oil for roasting vegetables. I keep the seasonings simple with salt and pepper but feel free to use your favorite blends, such as seasoned salt, Cajun seasoning, or other spice blends. If you love garlic, see our garlic asparagus recipe! How to Make Roasted Asparagus I am such a fan of roasting asparagus. Here’s how I do it. The first thing to check is how thick your asparagus stems are. If you have skinny stems, you do not need to peel them! Simply trim the ends, and you are ready to season and roast. If you have thicker asparagus, the stems may be a bit more woody (meaning they won’t become as tender in the oven). To get around this, grab a vegetable peeler and peel away the outer layer of the asparagus stems. Then, trim them about an inch from the bottom. You can also bend the stems and see where they snap. The asparagus should naturally break where the woody part begins. You can season your asparagus however you like, but we are keeping it super simple with salt, pepper, and olive oil for this recipe. A hot oven is essential for achieving that tender-crisp texture. Preheat your oven to 400°F (200°C) and roast the asparagus for 15 to 25 minutes. Keep a close eye on thinner stalks, which cook more quickly than thicker ones. To test for doneness, pierce an asparagus spear with a fork—it should be tender with a slight resistance. And that’s it! Roasted asparagus is ready to be enjoyed as a simple side or incorporated into your favorite recipes. Perfect Roasted Asparagus PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins I love this easy method for perfectly roasted asparagus. Depending on the thickness of your asparagus, it will take between 15 and 25 minutes to bake. We try to buy thinner asparagus when we can find it. If you can only find asparagus with thick, woody stems, we recommend using a vegetable peeler to peel away the thick outer peel of the stalks. 4 Servings You Will Need 1 pound fresh asparagus 1 tablespoon olive oil or avocado oil Salt and fresh ground black pepper Directions 1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. 2For thick asparagus, bend a stalk until it snaps naturally. This shows you where the woody part ends. Trim the rest of your asparagus to roughly the same length. Then, use a vegetable peeler to remove the tough outer layer from each stalk, helping ensure tender results. 3For thin asparagus, trim about 1/2 inch from the ends. There is no need to peel. 4Place the asparagus on the prepared baking sheet. Drizzle with olive oil and toss to coat. Season lightly with salt and freshly ground black pepper. Spread the asparagus in a single layer on the baking sheet to ensure even cooking. 5Roast until the tips begin to brown and the stalks are tender, 15 to 25 minutes. Keep in mind that thicker asparagus will take longer to cook. 1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. 2For thick asparagus, bend a stalk until it snaps naturally. This shows you where the woody part ends. Trim the rest of your asparagus to roughly the same length. Then, use a vegetable peeler to remove the tough outer layer from each stalk, helping ensure tender results. 3For thin asparagus, trim about 1/2 inch from the ends. There is no need to peel. 4Place the asparagus on the prepared baking sheet. Drizzle with olive oil and toss to coat. Season lightly with salt and freshly ground black pepper. Spread the asparagus in a single layer on the baking sheet to ensure even cooking. 5Roast until the tips begin to brown and the stalks are tender, 15 to 25 minutes. Keep in mind that thicker asparagus will take longer to cook. Adam and Joanne's Tips Storing raw asparagus: Wrap the ends in a damp paper towel and store it upright in the refrigerator. Storing roasted asparagus: Leftover roasted asparagus can be stored in an airtight container in the refrigerator for up to 3 days. The nutrition facts provided below are estimates. Storing raw asparagus: Wrap the ends in a damp paper towel and store it upright in the refrigerator. Storing roasted asparagus: Leftover roasted asparagus can be stored in an airtight container in the refrigerator for up to 3 days. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 43 / Total Fat 2.5g / Saturated Fat 0.4g / Cholesterol 0mg / Sodium 147.6mg / Carbohydrate 4.4g / Dietary Fiber 2.4g / Total Sugars 2.1g / Protein 2.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. 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