Oven roasted asparagus is a perfect side dish to almost any meal and cooks in about 15 minutes or less! Keep it simple with salt & pepper or spruce it up with added herbs & seasonings depending on what you’re in the mood for.

Oven Roasted Asparagus at A Glance

• Minimal prep needed:
  • Just chop or snap off the woody ends then toss with a bit of oil, salt and pepper on a baking sheet.
• Fast cook time:
  • Roasted asparagus cooks in about 12 minutes, but actual cook time is will vary depending on how thick or thin your asparagus stalks are. It’s great if you need a last minute side to throw in the oven after everything else is out and resting.
• Spruce it up:
  • Keep it simple with a classic salt and pepper combo, or play around with added herbs & seasoning – fresh lemon juice, garlic, parmesan, etc.

How to Make Oven Roasted Asparagus

1. Asparagus prep: Wash and dry fresh asparagus then set on your cutting board. Cut off the tough, thick ends. Cut at the point where the whitish color darkens into the darker green.

2. Season: Add the asparagus stalks to a large, rimmed baking sheet. Drizzle with olive oil then sprinkle over salt and pepper. Use your hands to toss/mix the asparagus to evenly coat in oil & spice.

3. Spread out: Spread the asparagus across the baking sheet in a single layer. The goal is to leave a little bit of room in between each stalk to allow proper air flow. If your pan is too crowded the asparagus will steam up in the oven and not crisp up in the ends.

*Optional: Since the bottoms tend to be thicker then the pointed asparagus spears, I like to alternate the direction of my asparagus to get a bit more space between each stalk.

4. Bake: Roast in the middle of the oven for about 12-15 minutes.

About halfway through, take the pan out and give it a gentle shake back and forth to encourage the stalks to roll around. Not all of them will move much, but it’s easier then flipping one at a time and it makes for a slightly crispier surface.

Variations

• Simple & Classic: Stick with olive oil, salt and black pepper.
• Add citrus: Add a squeeze of lemon juice over the top after roasting or serve with lemon wedges on the side so you can do it yourself.
• Balsamic Vinegar Glaze: Drizzle over the top after roasting. If you don’t have a glaze, regular balsamic vinegar works great too.
• Za’atar Spice: Sprinkle over the top after roasting.
• Garlic: When you only have about 3-5 minutes left, mix in 1-2 cloves minced garlic. While you can add fresh garlic from the start, I recommend waiting towards the end of the cook time as garlic burns quickly.
• Cheese: Sprinkle over 2 tbsp grated parmesan cheese right after it comes out of the oven. Use vegan parmesan if you want to keep it dairy free.
• Asian Inspired: Swap the olive oil for toasted sesame oil and season with a pinch of garlic powder. You can even add a dash of gf soy sauce if you omit or reduce the salt.

Recipe

Oven Roasted Asparagus

Yield: 2-4 servings as a side Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 5 minutes

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Roasted Asparagus makes for a delicious, simple side dish to almost any meal! It's easy to prepare with basic ingredients, but you can easily spruce it up with additional seasonings if you want.

Ingredients

• 1 lb asparagus stalks, woody ends trimmed (450g)
• 2 tbsp olive oil
• ½ tsp sea salt + more to taste
• ½ tsp fresh ground black pepper + more to taste

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 425°F (220°C). For easy cleanup: line a large sheet pan or baking dish with foil or parchment paper.
2. Add asparagus to the baking sheet. Drizzle oil over the top then sprinkle over salt and pepper. Toss together with your hands until each stalk is coated in oil. Spread out in an even layer across the baking sheet.
3. Bake in the middle of the oven for 12-15 minutes until the ends are crisp.
4. Season with more salt and pepper if desired and serve.
5. Cool leftover asparagus to room temperature then store in an airtight container in the fridge. Eat within 4 days.

Notes

• Tip: Make sure to spread the asparagus out, leaving a bit of space in between each piece. If your pan is too crowded, the veggies will steam and soften, but not crisp up.
• Serving size: 1 lb asparagus will yield 3-4 small servings of 2 generous servings - it really depends on how much you enjoy asparagus. Feel free to double the amount if needed.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Sides Cuisine: Roasted Vegetables