This oven roasted asparagus recipe is such an easy and delicious spring side dish. The vibrant, crisp-tender spears bake in under 15 minutes!
Have you made roasted asparagus yet this spring? I’ve been making it left and right lately, serving it as a side dish multiple times a week. After a winter filled with root veggies and sweet potatoes, I can’t get enough of the juicy, tender spears, lightly crisp and browned from the oven.
One of the best things about this roasted asparagus recipe, and one of the reasons I make it so often, is that it’s just so easy. Asparagus is a breeze to prep, and it bakes in under 15 minutes.
If you want to keep things really simple, season it with lemon juice and call it a day. But if you’re in the mood for something fancier, you can dress it up more with a punchy sauce or flavorful garnishes. You’ll find some of my favorite roasted asparagus serving suggestions in the post below.
Roasted Asparagus Recipe Ingredients
You only need 5 ingredients to make perfect roasted asparagus:
- Asparagus, of course! I like to roast spears that range in size from medium to thick. Because they’re not too thin, they don’t get flimsy as they bake.
- Extra-virgin olive oil, sea salt, and fresh black pepper – Roasting essentials!
- Fresh lemon juice – Squeeze it over the roasted asparagus for a pop of bright flavor.
Find the complete recipe with measurements below.
How to Roast Asparagus
My method for how to roast asparagus is super easy! Here’s how it goes:
First, trim the asparagus. Have you ever eaten a piece of asparagus and found yourself chewing…and chewing…and chewing? Chances are, you got a bite of the tough, woody end of a spear. These thick ends are too fibrous to eat, so you should always trim them off before cooking.
How to Trim Asparagus
You can trim asparagus in two ways:
1. With a knife. Lay the asparagus spears flat on a cutting board with the tips pointing in the same direction. Trim off 1 to 3 inches of the thick ends, cutting where the asparagus transitions from being thick and woody to juicy and crisp.
2. By hand. Hold a spear of asparagus by its thick end, and gently bend it until it breaks. It will naturally snap at the point where the tough, woody part of the stalk ends. Repeat with the remaining spears, and you’ll be ready to cook!
Next, season it. Transfer the asparagus to a parchment-lined baking sheet. Drizzle it with olive oil, and sprinkle it generously with salt and pepper. Toss to coat, and arrange the asparagus in a single layer.
Finally, bake! Pop the baking sheet into a 425°F oven, and bake for 12 to 15 minutes, or until the spears are lightly crisp and tender. Squeeze the roasted asparagus with fresh lemon juice, and serve.
How to Season Asparagus
I love roasted asparagus seasoned simply with olive oil, salt, pepper, and fresh lemon juice. I always eat a spear or two straight off the sheet pan!
But oven roasted asparagus is delicious with other toppings and seasonings too. Feel free to experiment! Here are a few ideas to get you started:
- Sprinkle it with feta or freshly grated Parmesan cheese.
- Top it with toasted nuts like almonds or pine nuts.
- Drizzle it with dill sauce, green goddess dressing, or a balsamic vinegar reduction.
- Shower it with chopped fresh herbs like parsley, dill, and/or mint.
- Toss it with lemon zest, red pepper flakes, or finely grated garlic.
Serve the oven roasted asparagus with any protein you like, or pair it with a spring entree like my pesto pasta or spinach quiche.
How to Store Roasted Asparagus
Store leftovers in an airtight container in the refrigerator. They keep well for up to 3 days.
Reheat them in the microwave for a quick veggie side dish, or add them to a pasta, frittata, or omelet!
More Easy Asparagus Recipes
If you love this oven roasted asparagus, try one of these easy asparagus recipes next:
Want to learn how to roast more vegetables? Try my roasted broccoli, roasted cauliflower, or roasted Brussels sprouts recipe!
Roasted Asparagus
Ingredients
- 1 bunch asparagus, woody ends trimmed
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon wedges, for squeezing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the asparagus spears with olive oil, season with salt and pepper, and spread them evenly on the baking sheet. Bake for 12 to 15 minutes, or until lightly crisp and tender. Squeeze with lemon juice and serve.
