Roasted Asparagus

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.

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


  • 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 oven and prep asparagus: 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.

Lined Asparagus Spears for Roasted Asparagus

2 Drizzle asparagus with olive oil, salt, pepper, garlic: Line a roasting pan with foil. 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.

Asparagus spears on baking sheet for Easy Roasted Asparagus Recipe

3 Roast in oven: Roast at 400°F (205°C) 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.

Roasted Asparagus out of the oven

4 Drizzle with lemon juice or balsamic to serve: To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese (skip if cooking vegan).

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  • Kathy

    Instead of lemon juice, I like to add a bit of lemon zest before it goes in the oven. Adds a decided bright, but delicate, hit of lemon.

  • Kathy

    I don’t know why I’ve waited so long to roast vegetables; you made it so easy and the taste is so much better! I also tossed thick-cut onion slices in the oil and sprinkled sea salt, pepper, and because I didn’t have garlic powder I added turmeric for its health benefits. I’d bought thin asparagus spears so only roasted for 7 minutes. Perfect, and delicious!

    • Elise

      Hi Kathy, roasted vegetables are the best! So much great flavor.

  • Elizabeth

    Thanks for posting! This is my new favorite way to cook asparagus – so simple and delicious!

    • Elise

      You’re welcome Elizabeth, I’m so glad you like it!

  • Gwendolyn

    Thank you so much for this recipe!!! I made this tonight with oven- baked chicken wings and mac-n-cheese. So gooooood! I used sesame oil instead of olive oil – delicious! Making more for lunch tomorrow. ;)

    • Elise

      I’m so glad you liked the asparagus Gwendolyn! Love the idea of using sesame oil, yum.

  • Dotty

    We love roasted asparagus. But I put my as pages in a bowl add olive oil salt pepper garlic and Parmesan. Spread out on cookie sheet with bacon layer on top. Cook 400 for 10 minutes. Then turn broiler on until bacon is done. There is never a bite left.

    • Eva Kanto

      Lol! I bet that is delicious. Why is it that whenever I look up a recipe for it’s healthful benefits, there is always that ingredient that takes it to sublime — and it’s usually BACON?!

    • Lynn

      Yeah, I’m trying that. Sounds great, but then again, how can you go wrong with bacon? LOL

  • Joanna

    Simple recipe for a simple dish on simplyrecipes for a simple slice of heaven!

    • Terry

      A simply marvelous comment!

  • Maureen

    Great recipe! I made this tonight, and I put the spears and oil and seasonings in a one gallon zip bag and shook it all up instead of getting the stuff all over my hands. Delicious and easy!

  • 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!

  • audra

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


  • 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!


  • 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!

  • 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.

  • Laura

    Simple, easy, tasty!

  • June

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

  • 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!

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Ess

    Drizzled with Blood Orange juice. Mmmm, sooo good.

  • 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.

  • beckiwithani


    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.

  • 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 :]

  • 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

  • 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.

  • 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.

  • 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.

  • 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….

    • Liam

      I agree with your soy sauce comment, i am exactly the same. things like new potatoes in the oven for 20 mins with olive oil salt and pepper become so much tastier than boiling them i find.

  • 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

  • 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!

    • Laura ~ RYG

      I had no idea to use the fatter asparagus for roasting! Thanks for a great tip. That totally makes sense, I just never thought of it. My mom is always telling me to buy the skinny ones because they are tastier but I’m going fat now! And my kids totally eat asparagus because of the Veggie Tale movies!