Ingredients You’ll Need
Here I explain the basic ingredients for my roasted asparagus recipe, what each one does, and substitution options. For measurements, see the recipe card.
Fresh Asparagus – Any thickness is fine. My recipe calls for a pound (so grab that much at the store), but the weight will be less after trimming. Oil – For flavor, browning, and helping seasonings stick. I use either regular olive oil or avocado oil for a mild taste, or extra virgin olive oil when I’m in the mood for a richer flavor. Sea Salt & Black Pepper – Kosher salt is also fine. Garlic Powder – This is optional, but adds great flavor. I don’t recommend using fresh minced garlic because it tends to burn in the oven, but if you want to use it, add only in the last few minutes of roasting.
See the Flavor Variations section below for more ways to season your oven roasted asparagus!
How To Trim Asparagus
Before cooking, you’ll need to trim the woody ends of the asparagus, as they can be hard to chew. (My picture above shows them already trimmed!) There are two ways to do this:
Knife – The simplest way is to just line up the stalks parallel to each other and cut off the woody ends using a knife. This method is the fastest, so I use it on hectic days, but you may end up cutting off some good parts or leaving on some woody parts. Bend & Snap – To trim each stalk at the optimal spot, bend each asparagus stalk gently near the base, until the end snaps off. It only takes a little longer than knife. (And it’s fun to do with my kids!)
How To Roast Asparagus In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Flavor Variations
As I often do, I made this oven roasted asparagus recipe very basic, designed to be a simple staple or a starting point for other flavors. Here are some ways you can change it up: This will ensure even cooking and a little browning on the tips. I think the tips are the best part!
Lemon – I usually just add a squeeze of lemon after cooking, but you can also toss the asparagus in fresh lemon juice, add lemon zest, or do both, before cooking. Balsamic – Toss the asparagus spears in balsamic vinegar in addition to the olive oil. Or you can just drizzle with my balsamic glaze at the end! Parmesan Cheese – Sprinkle on a few tablespoons of parmesan before or after cooking. I fight my kids for the crispy bits on this version! For thick stalks that take longer to cook, I recommend adding the cheese halfway through cooking, so it doesn’t burn. If you want a more melty cheesy version, try my baked asparagus with parmesan. Herbs & Seasonings – Add Italian seasoning or red pepper flakes before roasting. You can even use fresh herbs — they never burn for me with the short roasting time. Sauces – When I want to make my roasted asparagus a little fancy, I drizzle it with tahini sauce (also yummy with pine nuts sprinkled on top) or hollandaise sauce (a bit like my asparagus casserole). Instant upgrade!
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. The texture does change, so it’s not my favorite food to eat later, but it’s definitely doable. Reheat: You can eat it cold straight from the fridge, let it warm up to room temperature, or quickly reheat the roasted asparagus in the oven again. I like to use it for asparagus salad, so that I don’t have to heat it. If you opt to warm it up, do so only briefly, as it gets soggy fast. The microwave is the worst with this dish. Freeze: Avoid freezing. Frozen asparagus tends to get mushy, though it could be okay to use in my creamy asparagus soup.
Serving Suggestions
My oven roasted asparagus recipe makes an easy veggie side dish for chicken or fish, and I think it’s especially tasty with an egg dish for a spring brunch. Here are some simple meals to pair with it:
Chicken – Make my air fryer chicken breast or pan seared chicken breast while roasting asparagus in the oven, or bake chicken legs first and then cook the asparagus quickly. I usually also make a quick side of riced cauliflower to go with these meals. Steak – For a steakhouse meal, serve up your asparagus with my popular sirloin steak! If you want a fancier cut, my fave is filet mignon, but you might prefer ribeye or New York strip. For a complete steakhouse experience, add a baked potato or side of my roasted potatoes. Seafood – Asparagus is one of the best vegetable pairings for fish and seafood, plus you often need similar ingredients to cook them. Try it with my pan seared salmon or air fryer shrimp, or for a fancier meal, lobster tail or halibut. When I’m serving this side dish with seafood, I like to drizzle lemon butter sauce over both! Eggs – Make a spring brunch spread with my coddled eggs, or if you’re making a meal for a larger crowd, baked eggs in a muffin tin are a time-saver.
More Easy Asparagus Recipes
There are so many ways to love asparagus! I tend to cook it simply, and if that’s your thing too, try some of my other recipes for it:
My Favorite Baking Sheet For This Recipe
This baking sheet virtually never sticks, so I don’t even have to use foil when I’m roasting asparagus. I have multiple sets of these pans because I use them so often! Please enter your first name for your account. Your saved recipe will also be sent to your email.
