I love making asparagus in the oven because it comes out perfectly roasted every time! My easy recipe requires just 3 simple ingredients and about 20 minutes of cooking time, and it’s super customizable too!
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My Easy Way to Make Roasted Asparagus
I have two kids under 10 (and a husband) who aren’t the biggest fan of vegetables — shocker, I know. I really do consider myself lucky because they’ll at least try anything I put in front of them… and that included my recipe for asparagus in the oven.
So, in my continuing efforts of trying to get everyone in the house to eat their five-a-day, I’ve experimented with a bunch of different ways of cooking up veggies. So far, roasting has been the clear winner. Most anything comes out delicious when you toss it in olive oil, salt, and pepper!
The first time I roasted asparagus, everyone’s plates came back clean and my 6-year-old son Connor even asked for more “long trees.” I like to think they taste a lot better than trees, and the proof is in the pudding! The pudding being, my kids asked for a second helping of vegetables without being prompted or asked.
And since I bake the asparagus in the oven, I can make enough for just my family or easily when I have friends or family over for dinner.
For more asparagus recipes, don’t miss my air fryer asparagus, roasted carrots and asparagus, frozen asparagus in the air fryer, and bacon wrapped asparagus in the air fryer!
Baked Asparagus Ingredients
- Asparagus – I look for stalks that are bright green, straight, and firm to the touch with clean-cut ends. Skip any that look dry or have started to split.
- Olive Oil – Just a bit is needed to encourage even roasting and help the seasonings stick. Vegetable oil will work too.
- Salt and Pepper – To enhance the natural flavor of the asparagus.
How to Cook Asparagus in the Oven
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 400 degrees F. Rinse the asparagus, then trim about 1 inch off the woody end as it’s too tough to eat.
STEP TWO: Arrange the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper, then place the pan in the oven and roast for 10-20 minutes depending on the thickness of the stalks.
STEP THREE: When the asparagus can be easily poked with a fork, remove from the oven and garnish with grated Parmesan, lemon, or a balsamic glaze. Enjoy!
Tips for the Best Roasted Asparagus
- Easily determine where to trim. Take an asparagus stalk and gently bend it near the base. It will naturally snap at the point where the tough, woody part ends and the edible part begins! I usually use that stalk as a guide for the best of the bunch.
- Spread the asparagus in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, which really isn’t the texture I was going for here!
- Thicker stalks will need a bit more time in the oven, while thinner ones will cook more quickly. This is why I give such a big cooking time range — start checking for doneness after about 10 minutes to prevent burning.
- Check for doneness with a fork. The asparagus should be tender but still have a slight bite to it. Overcooking will cause them to become mushy, so keep an eye on the clock!
Baked Asparagus Variations and Substitutions
- After adding the olive oil, sprinkle the asparagus with Parmesan cheese and minced garlic before baking. This is my absolute favorite variation — it turns out super savory and crispy!
- Make a quick balsamic glaze by combining balsamic vinegar and honey and heating over medium. Add it either before or after roasting for a tangy and sweet topping that pairs well with the earthy vegetables.
- Adding lemon zest and fresh herbs before roasting is another great twist. Garnish with a few squeezes of fresh lemon juice for even more brightness.
- Some red pepper flakes or a pinch of cayenne would add some nice heat.
- Before baking, sprinkle some crumbled bacon bits on top. I love the way smoky and salty bacon tastes with the roasted veg!
What to Serve with Roasted Asparagus in the Oven
Asparagus is so versatile! It’s one of my preferred vegetables because it goes well with a variety of mains. Some of my go-to’s to make it a meal include pork tenderloin in the oven, chicken legs in the oven, round steak, baked hamburgers, or my tilapia recipe.
Asparagus in the Oven FAQs
Should I get thinner or thicker asparagus at the supermarket?
Both thin and thick asparagus have their upsides. Thinner stalks are more tender and cook faster. Thicker ones can be just as flavorful, they just may take a little longer to cook. I usually look for asparagus that boasts a vibrant color and looks fresh. The size of the stalks isn’t as important to me!
Do I need to snap the ends off asparagus?
Yes, I recommend trimming the tough ends of the asparagus as they’re bitter and difficult to eat. Snap them off by hand, or trim about an inch or so up from the base so only the tender parts get roasted.
How long to cook asparagus in the oven
It depends on the thickness of the stalks, but it typically takes between 10-20 minutes at 400 degrees F.
Why is my roasted asparagus soggy?
The asparagus can come out soggy if the baking sheet is too crowded. Make sure to leave enough space between each stalk for hot air to circulate — a single layer is best to prevent steaming!
How should I store leftover baked asparagus?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I like to pop them back in the oven or sauté them in a skillet on the stove top for the best texture. Don’t use the microwave as it will make the asparagus mushy!
More Easy Side Dish Recipes
- Twice baked potatoes
- Baked acorn squash recipe
- Garlic green beans
- Instant pot carrots
- Grape salad recipe
Easy Asparagus in the Oven
Ingredients
- 1 bunch asparagus
- 2-3 Tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Rinse the asparagus under cold water. Then cut about 1 inch off of the end of the asparagus. This woody end is bitter and tough to eat. If the asparagus is thicker or bigger, you may need to cut more off.
- Spread the asparagus on a baking sheet. Drizzle them with olive oil and then season them with salt and pepper.
- When the oven is preheated, place the asparagus in the oven and cook it for 10-20 minutes, depending on the thickness of the asparagus. They are done when they can easily be poked with a fork.
Notes
- Spread the asparagus in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast.
- Thicker stalks will need a bit more time in the oven, while thinner ones will cook more quickly.
- Check for doneness with a fork. The asparagus should be tender but still have a slight bite to it. Overcooking will cause them to become mushy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
