It’s asparagus season, and I can’t get enough of it. Roasting asparagus brings out its best. If you steamed or sauted it, the tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be.
Roasted asparagus is the perfect springtime side dish, whether for brunch or dinner. As a bonus, it’s simple to throw together while your main dish cooks on the stove.
For these photos, I decked out my asparagus with lemon, mint, red pepper flakes and the lightest shaving of Parmesan.
You can keep your roasted asparagus as simple as you’d like. I included the basic recipe below, plus ideas for changing up the seasonings!
How to Store Asparagus
Pro tip: Place your asparagus in a heavy-bottomed jar or drinking glass when you get home, and add a couple inches of water. You can place a plastic bag over the top to retain maximum freshness.
Then, store the asparagus like this in your refrigerator. It will stay fresh for several days longer this way!
How to Prep Asparagus
The ends of asparagus can be unpleasantly tough and woody. To remove those parts, sharply bend the asparagus near the base.
The asparagus will snap in the right place. This would be a fun dinnertime project for kids, I think.
How to Roast Asparagus
Roasting asparagus is super quick and easy! Simply toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper. I like to do this on a large, rimmed baking sheet (affiliate link) lined with parchment paper for easy clean-up.
Bake until the asparagus is easily pierced through by a fork, which will vary depending on the thickness of your asparagus. Pencil-thin asparagus, like the kind shown here, will be done in as little as 10 minutes. Thicker asparagus will need between 15 to 20 minutes. You’ll find all of these details in the recipe below.
How to Season Asparagus
Here are some ideas for flavors that will complement your roasted asparagus. Keep it simple and choose just one or two. Or go all-out like I did, and use all four of the first ideas.
Extra asparagus? Here are some recipes that will use it up:
Looking more simple roasted side dishes? Try these:
Please let me know how your roasted asparagus turns out in the comments! I’m really looking forward to hearing how you serve it.
Perfect Roasted Asparagus
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Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you’d like. You’ll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.
Basic roasted asparagus
My seasonings (use one or all, like I d >two of butter
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle pepper and salt over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.