Why You’ll Love It
It’s delicious. When asparagus is in season (peak season is April through June) it has the perfect texture and a delicate flavor that pairs well with practically any protein you plan on serving.
It’s nutritious. Asparagus is a good source of folate and vitamin K, plus you’ll be getting plenty of fiber in each bite.
It’s quick to prepare. Even with the prep work, this dish is ready to eat in less than 20 minutes.
Easy clean up. When you’re done, you’ll have only 1 pan to clean.
Want to cook it in your air fryer? Try Air Fryer Asparagus instead.
Ingredients You’ll Need
What do you need for roasted asparagus?
- A bunch of asparagus
- Extra virgin olive oil
- Garlic powder (or a minced garlic clove)
That’s it! You can add extra toppings once the asparagus is done cooking, like a sprinkle of black pepper or a squeeze of fresh lemon juice. Or, for cheesy asparagus, you can add some Parmesan cheese on top during the last minute or two of the cooking cycle.
How to Cook Asparagus
1. Remove the woody ends.
Preheat your oven to 400ºF and then rinse & dry the asparagus spears.
To remove the woody ends from each asparagus stalk, bend each one towards the bottom of the stem (sometimes it is discolored in this area, with a white or purple hue). When you bend the asparagus, it should snap off where the woody area ends. You can discard these tough pieces, or save them to make veggie stock later.
Repeat until all of the woody ends have been removed.
Pro Tip: Choose asparagus that is on the thicker-side for the best texture. Very thin asparagus spears will have a more fibrous texture, that won’t necessarily become tender, even with a long cook time.
Place the asparagus on a large rimmed baking sheet, and drizzle with the olive oil. Sprinkle on the salt and garlic powder, and toss well to coat the asparagus evenly.
There’s no need to line the baking sheet with parchment paper, as asparagus is not prone to sticking.
Arrange the spears in a single layer, then bake at 400ºF until the asparagus is fork-tender, about 9 to 12 minutes. (It will be closer to 9 minutes for thin spears, and 12 minutes for thick spears.)
Serve roasted asparagus warm from the oven for the best taste and texture. Top it with a squeeze of lemon juice and a pinch of black pepper, to taste, or you can add a pinch of red pepper flakes for a little extra heat.
Leftover asparagus can be stored in an airtight container in the fridge for up to 5 days. The leftovers make a great salad topping, or you can use them in a quick stir-fry or asparagus frittata later.
More Roasted Vegetable Recipes
Looking to eat more vegetables? Try these easy ideas!
Whole Roasted Cauliflower. This dish makes an impressive side, or you can even serve it as a main course with gravy and mashed potatoes.
Roasted Chickpeas. These make the perfect protein-packed topping for soups or salads, and you can also snack on them straight from the pan!
Roasted Broccoli. Similar to asparagus, roasted broccoli goes with practically everything!
Perfect Roasted Asparagus
- 1 bunch asparagus (~1 pound)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- Preheat the oven to 400ºF and snap the woody stems off the end of each asparagus spear. Discard the stems, or save them to make veggie stock later.
- Transfer the asparagus to a rimmed baking sheet, and drizzle with the olive oil. Toss well to coat the spears evenly, then sprinkle on the garlic powder and salt. Bake at 400ºF for 9 to 12 minutes, until the asparagus is crisp tender. (Thinner spears will cook in just 9 minutes, while thicker spears may need the full 12 minutes.)
- When the asparagus is done cooking, serve it warm right away. You can top it with lemon juice, black pepper, red pepper flakes, or a sprinkle of Parmesan cheese for extra flavor, but it's also delicious all on its own! Leftovers can be stored in an airtight container for up to 5 days in the fridge.
If you try this oven roasted asparagus recipe, please leave a comment and star rating below letting me know how you like it!