Roasted asparagus in the oven is one of the easiest way to prepare asparagus. Just coat them with a little olive oil, sprinkle with salt and pepper, and maybe a little minced garlic, and roast them until lightly browned and tender.
If you want to take them up a notch, when they’re done, drizzle them with a little lemon juice or balsamic vinegar or sprinkle them with some freshly grated Parmesan cheese.
Have you ever had roasted asparagus turn out tough and stringy? The best way to avoid that is to use the fat spears, not the skinny ones, for roasting. The skinny ones will dry out too quickly in the high heat of the oven.
Updated from the recipe archive, first posted 2008.
For best results for roasting asparagus, use thick asparagus spears, not skinny ones. The thin ones will dry out too quickly and will end up tough and stringy.
- 1 lb asparagus spears (thick spears are best for roasting)
- 1-2 Tbsp olive oil
- 2 cloves garlic, minced
- Kosher Salt
- Freshly grated black pepper
- Lemon juice (or balsamic vinegar)
1 Preheat your oven to 400°F (205°C). Rinse the asparagus spears. If the ends are tough, break them off and either discard or save for stock. You can also use a vegetable peeler to peel away the tough outer skin of the fatter ends of the asparagus if you want.
2 Line a roasting pan with foil (or silpat). Arrange the asparagus spears in a single layer on the lined roasting pan. Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic, and rub over the asparagus spears to evenly distribute.
3 Roast for 10 minutes, more or less, depending on your particular oven and how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.
To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese.