Roasted Asparagus is the first green vegetable I loved as a kid. With its tender stalks and crispy tips, baked asparagus will open the way for more vegetables on your plate!
My Grammy introduced me to roasted asparagus.
She’d let me help snap off the ends to prep it for cooking.
Later, when I was old enough, she passed me the potholder and let me wiggle the pan halfway through cooking so that the asparagus would roast evenly.
I loved watching the asparagus spears roll in the olive oil, then caramelize under the oven’s heat.
I know if you try this best-ever roasted asparagus recipe, you’ll fall in love with the easy vegetable side dish too.
Prefer to make asparagus on the grill instead? Try this scrumptious Grilled Asparagus recipe.
5 Star Review
“This will be my go to way to prepare and cook asparagus from here on out! It was SO savory, 10/10 taste and texture.”
— Gabriela —
When it comes to roasted vegetables that can be on the table fast, roasted asparagus is hard to beat.
Combine the quick cook time with how fast asparagus is to prep, and you have the makings for a go-to healthy side pronto.
Asparagus is also healthy!
- It’s packed with fiber, vitamin K, and folate.
- Asparagus is also rich in key nutrients such as vitamin A and vitamin C.
If you love roasted vegetables, don’t miss the Ultimate Roasted Vegetable Guide (with key tips, ways to use leftovers, and fresh ways to flavor them) in my cookbook!
Tips for Perfect Roasted Asparagus
When you’re not having Air Fryer Asparagus, baking perfect roast asparagus comes down to a few easy but essential tips.
Trim the Asparagus Properly
Every stalk of asparagus has a tough, woody end that should be removed before roasting. Where this woody section stops and starts varies from stalk to stalk.
There are two methods for trimming asparagus to consider: bend and break (the best method) or trimming with a knife.
- While trimming the entire bunch of asparagus at once is faster, you’ll inevitably waste edible flesh on some spears, and miss some of the woody parts of others—resulting in a few tough, stringy bites.
- Bending and breaking asparagus ensures you only remove the tough portions of each stalk, resulting in less waste and guaranteed tenderness on every stalk.
How to Prep Asparagus for Roasting
Bend and Break Hold the top of the stem in one hand and grip it near the base with the other. Briskly bend, and the asparagus will naturally snap in the right place. It’s almost like magic and very satisfying. (Feel free to channel Legally Blonde and refer to this method as the “bend and snap.”)
Cut the Bunch (fastest method). Hold the entire bunch of asparagus in one hand (this works very well if it’s still rubber-banded together) and trim off the ends about 1 1/2 inches or so from the bottom.
Wash the Asparagus
Like Roasted Green Beans and other veggies, asparagus should be washed before it is roasted. You can do this either before or after trimming it.
- After you rinse, be sure to dry the asparagus well on a kitchen towel to make sure it crisps nicely in the oven.
- I like to wash prior to trimming to give the asparagus extra time to dry.
Don’t Crowd the Pan
- If you crowd the pan, the air won’t circulate properly. The vegetables will steam instead of roast and won’t become as crispy.
- For perfect, crispy asparagus, make sure the spears aren’t touching one another.
Season and Oil
Proper oil and seasoning are critical to helping food taste its best, and roasted vegetables are no exception.
- Be sure to use kosher salt or sea salt (which have a better, more natural taste than table salt).
- For more variation, add black pepper or try one of the other recipe variations listed in “The Ingredients” section below.
- Use enough oil to give the spears a light coating on all sides. If you don’t, the spears’ tender tips (the best part!) will burn.
- Roasting is one of the healthiest ways to cook asparagus, so don’t worry about using olive oil; it’s critical to making it taste delicious. Plus, olive oil is high in antioxidants and beneficial fats.
Roast at a High Temperature
I tested roasted asparagus at 350, 375, 400, 425, and 450 F.
- 425 degrees F is the ideal oven temperature for roasting asparagus. The high heat yields the crispy outside, caramelized inside texture we are looking for without burning the spears.
- If you are baking other dishes with the asparagus in the oven (or adding it to this Sheet Pan Chicken with Rainbow Vegetables) and need to tweak the oven temperature to accommodate, my second recommendation would be asparagus at 400 F.
If you overcook asparagus, it will become mushy, and it can burn. It happens more quickly than you’d expect.
- The best way to tell if asparagus is done and to keep it from becoming soggy is to pierce it with a fork. As soon as the fork can pierce the stalks easily, the asparagus is done.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
How to Season Asparagus
Here are some tasty ways to season roasted asparagus with everyday simple ingredients.
- Roasted Asparagus Parmesan. Sprinkle the roasted asparagus with freshly grated Parmesan cheese just before serving. You also can sprinkle on the cheese, then pop the asparagus back into the oven for a minute or two if you’d like the cheese more melty.
- Roasted Asparagus with Lemon. Add a thinly sliced lemon to the pan with the asparagus prior to roasting. Finish the dish with an extra squeeze of fresh lemon juice and lemon zest.
- Spicy Roasted Asparagus. Add a pinch of red pepper flakes. This variation is especially good combined with the lemon and Parmesan suggested above.
- Balsamic Roasted Asparagus. Drizzle the asparagus with 1 tablespoon of balsamic vinegar during the last few minutes of cooking.
- Herbed Roasted Asparagus. Add dried herbs like basil, oregano, or Italian seasoning (before roasting), or finish with chopped fresh herbs like parsley (after roasting).
- Nutty Roasted Asparagus. Top the asparagus with a sprinkle of toasted slivered almonds, chopped toasted pecans, or toasted pine nuts.
- Caramelized Onion Roasted Asparagus. Caramelize 1 large red onion. Place the asparagus on a serving platter and top with the onion.
- Garlic Asparagus. Sprinkle and toss the asparagus in garlic powder prior to roasting.
- To Store. Refrigerate asparagus in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- To Freeze. I don’t recommend freezing roasted asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
To extend the life of your fresh (uncooked) asparagus spears, start by removing the woody stems. Then, place your trimmed spears in a glass or jar with an inch or two of water. Place a plastic bag over the top of the spears, then refrigerate them for up to 5 days. Replace the water as needed.
Recommended Tools to Make this Recipe
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These baking sheets are durable and high-quality. They work perfectly for roasting, baking, and so much more!
If you have vegetable skeptics in your family, this roasted asparagus can be a gateway for them, the way it was for me (this Bacon Wrapped Asparagus is likely to help your cause too).
With its fast prep, tender stalks, and crispy tips, this simple, spectacular roasted vegetable deserves to be a regular on your menu.
Frequently Asked Questions
If your oven-roasted asparagus turns out mushy, it is most likely overcooked. It is also possible that you crowded the pan with too much asparagus, so the air could not circulate properly.
Likely you left too much of the tough, woody end on the asparagus. I recommend bending each spear so that it breaks at the right place.
While you can purchase asparagus at the store year-round, it is at its peak in the spring, especially March and April. Asparagus you can buy in the winter tends to be more shriveled, lacks flavor, and (if you live in the U.S.) it has been shipped from long distances.
While some recipes recommend parboiling asparagus before roasting, I do not find that it makes a huge difference so long as the asparagus is fresh, you trim the asparagus properly, and cook according to the instructions I’ve provided.
For the Asparagus:
- 1 pound asparagus
- 1 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- Toppings of your choice (optional—see below for suggestions)
Optional Toppings (pick one, two, or your mix of choice):
- Lemon zest and juice
- Freshly grated Parmesan cheese
- Red pepper flakes (just a pinch)
- Thyme* (1 teaspoon fresh or a slightly heaping 1/4 teaspoon of dried)
- Basil* (1 tablespoon fresh or 1 teaspoon dried)
- Drizzle balsamic reduction or aged balsamic vinegar
- Drizzle of melted butter
- *INGREDIENT NOTE: If using dried herbs (see suggested amounts in “toppings”), add them with the salt prior to roasting; if using fresh herbs, sprinkle them on after the asparagus is finished roasting.
- DOUBLE BATCH: If doubling the recipe, divide the asparagus between two baking sheets to ensure it has room to roast in a single layer. Bake in the upper and lower thirds of the oven, switching the pans’ positions in the upper and lower racks halfway through.
- TO STORE: Refrigerate asparagus in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: I don’t recommend freezing asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 4)Calories: 36kcalCarbohydrates: 4gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gPotassium: 229mgFiber: 2gSugar: 2gVitamin A: 857IUVitamin C: 6mgCalcium: 27mgIron: 2mg
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