Roasted Asparagus

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.

Roasted Asparagus Recipe

  • Prep time: 6 minutes
  • Cook time: 12 minutes
  • Yield: Serves 4.

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.

Ingredients

  • 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)

Method

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.

roasted-asparagus-1.jpg roasted-asparagus-2.jpg

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.

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Roasted Asparagus

33 Comments

  1. Pille

    Roasting asparagus is my favourite way cooking these delicate spears, too. Luckily, I’ve never had to deal with the tough and stringy ones, but I’ll keep Alanna’s use-fat-spears-for-roasting tip in mind.
    The asparagus season is still to come here in Estonia, but it shouldn’t be more than a fortnight now :)

  2. Brian

    I love asparagus! And I’m lucky enough to have a 13 year old daughter who loves it too. We are the only ones in the house who eat it though. My favorite way to cook it is on the grill. A little salt and olive oil, and a few minutes on the grill is all you need. This looks like a great rainy day technique, so I will be trying it soon. thanks!

  3. Julianna

    This is my favorite way to make asparagus. The flavor is amazing! And thanks for the tip about the smaller ones, that has happened to me before. I love your website, and the recipes are all so wonderful!

  4. Alanna

    Here’s a new tip: instead of discarding the woody ends, use them to make asparagus soup! I served this asparagus soup to my dad last night, he went back for seconds!

    We did something similar with the pods from spring peas. After shucking the peas, we steamed the pods, ran them through a blender, added a little chicken stock, cream, and seasoning. Very tasty. ~Elise

  5. michelle

    My kids have been happy to eat asparagus and any other veggie roasted at 400 degrees for 10 minutes! Green beans w/ mushrooms (add soy sauce instead of lemon juice), zucchini, squash, baby tomatoes….

  6. Delilah Hinman

    I just love roasted asparagus; it’s my favourite spring vegetable! Thanks for sharing, Elise!

  7. Lori the RecipeGirl

    Another suggestion- you can just cut off about an inch of the ends, and then take a vegetable peeler and trim down the stems a little. You get more of the asparagus and it takes away the toughness of the vegetable.

  8. Stasha

    This is definetly my favorite way to cook asparagus! A few minutes before they are done, I’ll to pull them out and drizzle some balsamic vinegar on it then pop them back in to finish cooking. It almost carmelizes the balsamic to add some great flavour. I always make extra for toppings on pizza, salads or the easiest soup recipe: simply blend extra asparagus with enough chicken broth to get the texture right, and add a splash of lemon juice or dollop of butter. I always just eyeball it and it comes out great.

  9. Garrett

    I do one of two things with my asparagus; I let it marinate in lime juice for 5 minutes, grill, then squeeze a bit more on with some sea salt and pepper for a nice fresh dish with some bite.

    If I don’t have limes, I just grill them and then set out a small bowl of good balsamic to dip them in, using my fingers of course.

  10. Mark Boxshus

    Asparagus rules! This time of the year I make a lot of different asparagus dishes, and roasting them is a favorite. I let mine marinate in the refrigerator overnight with olive oil, minced garlic, fresh thyme, and lemon zest. I roast them and then drizzle them with lemon vinaigrette before serving

  11. Tatiana

    Roasted asparagus using sesame oil in place of olive oil, a drizzle of lemon juice & some sesame seeds tossed on in the last minute to toast up is my favourite springtime snack :]

  12. beckiwithani

    Yum!

    We like to put them in a dish, drizzle in olive oil and roast (sometimes we thinly slice onion and roast it with the asparagus), and then toss with lemon juice, chopped dill, salt, and pepper.

  13. Paul

    One of my favorites as well. My first June get together always features a platter of cold Catalan-style herb dressed grilled vegetables with asparagus spears as the star.

    One thing to consider is that the tough ends are not tough throughout. If you cut the stalk just above the white part and peel the lower stem from about three inches above with a veggie peeler, all of the hard, woody stuff is removed and there is succulent eating in there (hats off to Lori). I’d also avoid buying really thick stalks as, like zucchini, they are tough and dry.

    I also recommend using grapeseed oil for preparation and grilling. Marinating should be for about five minutes if you use an acid like vinegar or lemon juice. Save the marinade for drizzling on at serving time. Also,save your quality olive oil, pressed garlic, chopped herbs and maybe a dash of freshly minced lemon zest for tossing in right before serving.

  14. Ess

    Drizzled with Blood Orange juice. Mmmm, sooo good.

  15. Rich

    People often say that asparagus is a difficult food to pair with wine. If you want a great wine that pairs perfectly with asparagus (including the recipe in this post), try a Tocai Friulano. Not surprisingly, Friuli is one of the top asparagus producers of Italy. Read about the history here if you want more info.

  16. Timothy

    Kalyn does a similar thing, but roughly chunks up the garlic and marinates the garlic with the asparagus for a couple hours. It is awesome, as I’m sure this way is! I’ve found even an hour of marinating while you get the rest of dinner prepped and cooked (yeah, I’m a slow cook) really makes a big difference.

  17. cleartrampoline

    That is pretty much the same roasting recipe that I always use when roasting asparagus. So delicious! My favorite way to prepare asparagus. :)

  18. Frank

    I used to just steam asparagus. Then I found this recipe. I made
    it twice over the weekend. We had the asparagus with fish the first
    time and chicken the second time. We loved it. I used grated
    Parmesan cheese as suggested and felt that this gave enough
    saltiness so I skipped the kosher salt the second time.

    I also lightly roasted the garlic and some almond slices in
    olive oil and poured this over the asparagus. Then added the
    Parmesan cheese, and then put the pan in the oven.

    Either way (original and modified) was excellent. Simple to make,
    yet very tasty.

  19. Liitis

    I hope that I would have found this blog before yesterday afternoon, I ruined quite nice punch of asparagus, white one’s, by trying to boil them first time in my life. I have used to hate asparagus due to fact that I have eaten fresh asparagus only twice and others have been horrible canned stuff, white’s usually. But, I have liked green asparagus, so im going to get new ones (green one’s). I will cook them like your recipe, with lemon chiken ;) I got very inspired last night when I found my self here while looking asparagus recipes.

  20. Liitis

    Big thank you from here, these recipes where so great, last night dinner was so perfect with asparagus with lime and mint and all so for lemon chicken. I have to try this version of asparagus other time, i didn’t have a place in oven to do these, so quick change of plans while cooking. Mint is new herb for me overall, just used it to decorate cakes etc before (okay, all so mojitos ;-). My man all so loved the chicken and asparagus.

  21. Nini

    Thanks for this recipe. I just received a bunch of asparagus and spring garlic in my CSA and I had no idea what to do with either. I found this blog when looking for asparagus recipes and decided to give it a try. I loved it! I used the spring garlic instead of regular garlic and sprinkled a little freshly grated Parmesan cheese after the asparagus was done. It was delightful.

  22. Nini

    Thanks for this recipe. I just received a bunch of asparagus and spring garlic in my CSA and I had no idea what to do with either. I found this blog when looking for asparagus recipes and decided to give it a try. I loved it! I used the spring garlic instead of regular garlic and sprinkled a little freshly grated Parmesan cheese after the asparagus was done. It was delightful.

  23. Eliza

    This is the sixth recipe I have made from this blog and it was again just fantastic. I have roasted asparagus for years but never with garlic or with the splash of lemon before serving that this recipe calls for. The flavor was fresh and clean- this asparagus quite literally, tasted like spring. It was the perfect compliment for my extended in-law Easter dinner. Thanks, Elise, for making me look so good.

  24. Sarah

    I have just roasted my asparagus this evening. Was really delicious. Here in Germany asparagus is in abundance right now with most people preferring the white asparagus.

    Thanks for the recipe

  25. Linda

    Thanks for this recipe–it was delicious! I’d never roasted asparagus before, and I’m delighted at the results. I had some cherry tomatoes in the house, so I quartered them and tossed them in with the asparagus for the last few minutes. Superb!

  26. June

    This is soooo good! I made it with salmon and couscous last night and it was an awesome meal!

  27. Laura

    Simple, easy, tasty!

  28. Bill

    We like to grill our asparagus on the stove top.

    We found using the thin asparagus works best.

    Heat some olive oil in a frying pan. Add the asparagus; throw in some chopped or pressed garlic, a pinch of salt and the most important ingredient of all port wine. Cook until the asparagus gets tender about 5 or 10 minutes and all the alcohol from the port wine has evaporated. Wrap the asparagus in aluminum foil pouring the left over reduced port sauce from the pan on them until ready to sever because they get cold quick.

    The other thing we tried was we drizzled olive oil, a pinch of salt and some pressed garlic over the asparagus in a bowl. Over medium eat, we added the asparagus to one of the frying pans which has holes in the bottom (I think you use this to cook vegetables on outdoor grills) and cooked the asparagus until they start to blacken. They came out very firm and yummy.

    My wife and I are going to try roasting them in the oven next time.

  29. Dale

    While the asparagus are roasting (thick ones are best and most flavorful), mix balsamic vinegar, soy and butter and simmer till slightly thickened. Pour over asparagus when you take them out of oven. Delicious!

  30. jeanne

    I work at Trader Joe’s – every time a customer buys thick asparagus, I give them my “Have you tried ROASTING it???” speech. I tell them how simple and fabulous this recipe is, they go off and roast their asparagus, and return to tell me how wonderful it was. I was a die-hard asparagus steamer before, but no more – thank you!

  31. audra

    Your recipes always rock. This was awesome as always even though I forgot the lemon juice. Nice tip on the larger stalks.

  32. Lisa

    This is such a good recipe! I’ve used it several times and today it was extra good! I put the asparagus, oil, salt and pepper, and garlic in a plastic bag and massaged it before putting it on a cookie sheet to roast. Paired with a good strip steak and that’s all you need! Great dinner tonight!

  33. charlene

    I found this website today, and will be preparing the aparagus for dinner. I got my hubby to try them a couple of years ago. Thanks for the great tip.

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