Perfect Roasted Asparagus
Learn how to make perfectly roasted asparagus with this simple recipe! It's a fantastic springtime side dish. Plus, find asparagus tips and seasoning ideas!
Updated by Kathryne Taylor on September 2, 2024
It’s asparagus season, and I can’t get enough of it. Roasting asparagus brings out its best. The tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be if you steamed or sautéed it.
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 easy and quick! 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.
- Lemon zest and/or lemon wedges
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh mint or parsley, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Watch How to Roast Asparagus
Extra asparagus? Here are some recipes that will use it up:
- Baked Asparagus Frittata
- Extra Vegetable Fried Rice
- Green Goddess Tortellini Salad
- Spring Pea and Asparagus Risotto
- Spring Pea and Asparagus Pasta
Looking more simple roasted side dishes? Try these:
- Perfect Roasted Broccoli
- Perfect Roasted Brussels Sprouts
- Perfect Roasted Carrots
- Roasted Cauliflower (Four Ways!)
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
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.
Ingredients
Basic roasted asparagus
- 1 large bunch (about 1 pound) fresh asparagus
- 1 to 2 teaspoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
My seasonings (use one or all, like I did)
- Zest and juice of ½ medium lemon, preferably organic
- Lemon wedges, from the remaining ½ lemon
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh mint or parsley, finely chopped
- Light sprinkle of red pepper flakes
Other options
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Instructions
- 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 salt and pepper 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.
- Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
Notes
Make it dairy free/vegan: Don’t add Parmesan or butter.
Make it nut free: Don’t add almonds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi Kate—roasted asparagus is awesome! Your cookbook is my favorite of all time. Roasted veggies are the BEST! So much flavor! Will you be coming out with a new cookbook? Thank you for all the great recipes!!
You’re welcome, Rose!
Love this recipe! So easy to fix and a tasty way to serve aspragus. We grow our own and every May I have to find new recipes — this is a definite favorite!
Great to hear, Lynn! Thank you for your review.
Your site is a go to for me. Roasted asparagus, so simple and yet so decadent. Thanks for the tips on additional serving options.
Great to hear, Sherry! I appreciate your review.
Good simple recipe for my first-time attempt at roasted asparagus. No salt but added Parmesan. It was delicious.
I am going to try roasting my asparagus. Will let you know, how it turns out. Thank you
I hope it turned out well!
Hi Kate & Cookie, I tried the Perfect Roasted Asparagus recipe & it worked out perfectly. It was delicious. I used lemon wedges with the juice, & Parmesan cheese. Thank you for sharing this. Cookie, you’re so adorable!!!!
Tried the roasted asparagus today and it was great. The one thing I didn’t use was the olive oil instead I used melted butter. And everyone enjoyed it, first time I used your recipe but I’m very pleased. I love asparagus and this is a keeper.
Glad you enjoyed it, P!
Should the asparagus be washed
I suggest washing your produce.
What temperature to roast the asparagus, please?thanks!
I could not find an oven temperature in your recipe.
Hi, see step 1.
This is just fine as a basic recipe. No parmesan cheese or lemon juice needed. We enjoyed it very much. We are vegetarians, so obviously parmesan cheese with rennet won’t work for us. Rennet is what they put into cheese to make it smooth, I guess. It is from the stomach lining of unweaned baby calves. Sickening. No need for all that.
Thank you for the great recipe!
Hi Shirley, I have my asparagus in the oven, and reading reviews while I wait. Have you tried 4C Homestyle Parmesan? NO cellulose powder. Ingredients: grated parmesan cheese(part skim milk, cheese culture, salt, enzymes) No fillers No preservatives.
Thank you. I will try it.
Oh my that made me not want cheese anymore… anyway made this used fresh minced garlic instead of nuts – and because I really like garlic, it turned out so goood! Ty for the recipe
Like all of your recipes that I have made, this was delicious – and so easy. I had the asparagus with roasted salmon. Great meal that everyone loved.
Thank you
Shoba
You’re welcome, Shoba! I appreciate your review.
Thank you for the recipe!
You’re welcome, Carmen!
Hello from England! Your roasted asparagus recipe is absolutely heavenly, thankyou for sharing! Look forward to trying your other ideas too. Much love to cookie X
Cooked asparagus for the first time and it was wonderful. Thank you klindly.
What do you think about roasting it on a cooling rack as opposed to on parchment?
If I roast at 400 how many minutes do you recommend for thin asparagus?
I recommend this recipe best as written. If you try something different, let me know how it turns out!
Could I make roasted asparagus a day ahead to be served cold. It would need to travel I would need enough for 20 people? Thanks for your opinion
1st time to roast fresh asparagus! It was GREAT. THANKS for my introduction to easy cooking!
Bobbie Montequin
Perfect!
Thank you for your review, Shaine!
I just made the roasted asparagus. It was delicious! This is my new favorite way to cook asparagus. Thanks for sharing!
You’re welcome, Christine!
Roast lite cover olive oil and coarse salt fizzle lightly with lemon juice and balsamic vinegar
Very simple, easy, and tasty!!! Turned out perfect! Thank you for making it so simple. Also I added nothing at the end. Was just perfect foe me.
That’s great to hear, Janice!
Thanks You a lot
With asparagus in season I had to try this recipe. However….,
I skipped the parmesan cheese, the butter and the almonds, and I have modified the seasoning slightly too: I added table spoon of coriander seeds, 1/2 tea spoon of ground cumin (goes well with both fresh coriander and coriander seeds), and 1/2 tsp of chipotle chilli flakes. Everything else as per recipe but mixed all spices, lemon juice, olive oil and balsamic glaze into a marinade. Then let it rest.
I hour later glazed asparagus was in the oven and when done served with green pesto and rigatoni pasta – just how I imagine light summer Sunday dinner.
This was super delicious, I am adding this to my cook book.
My goal: refine it, share it, enjoy it!
Worked great as promised!
Happy to hear you like it, Nana!
So easy to make! Love the suggestions! Mine was wonderful! I’m not a cook but starting to. A friend of mine taught me the trick of the vegetables and oil in a zip bag and it was better for me! Then use it for frozen scraps later! Great recipe!!
Thank you for sharing, Lynn!
recipes are great. the ads on your page are making it a nightmare. the page keeps jumping every time a new ad pops up. please fix this.
Hi Tina, I’m sorry to hear you are frustrated. Would you be able to send me a video or screenshot if this happens again to hello@cookieandkate.com so I can more specifically address. Thank you!
Where the heck is the oven temperature??? I went to another site!!!
Hi Artemis, see step 1. I’m sorry to hear you were frustrated.
I used this roasted asparagus recipe for our Christmas Day dinner along with Chicken Piccata. They were DELICIOUS! The asparagus were perfectly done – cooked through but still a little ‘bite.’ Even my husband, who isn’t fond of asparagus, thought they were great. I’ve saved this recipe to use whenever I want to make asparagus!
Thanks for this recipe !It was delicious.
Thank you for your recipe. This is the first time I’ve made asparagus and it was delicious. My husband loved it. Other times I made it, it was either not done or over done so I avoided making it.
I have grilled asparagus a while back with a similar method, i.e. high heat, olive oil, with good results. I was looking for an oven method and came across your site and recipe. Hmm.. looks familiar. I followed the steps with the lemons and lemon juice as suggested. The result was perfect. I made Hollandaise sauce (Knorr’s, sorry, not from scratch) to serve over it. Great recipe and topping suggestions!
Thank you for sharing your recipes. Our asparagus is ready now and I like
to try some newer recipes with it.
Snapping off asparagus at the tender point is old school and IMHO, a waste of asparagus. I definitely cut off the woody & white parts but above that, a quick peeling of thicker stems works for me, yields more edible asparagus without the waste. I personally have no use for “pencil thin” unless it’s stir-fry time. Respectfully, I hope this saves some asparagus waste!
I’ve never cook asparagus before. This was the first recipe I clicked on and I’m glad I did. The asparagus turned out amazing!! It was so easy! I just used olive oil, salt, pepper and fresh squeezed lemon. I can’t wait to make this again.
I’ve been roasting asparagus for years. I never measure ingredients, so now when friends ask for my recipe I refer them to your website. I love to use either Asiago, Parm or Locatelli cheese as they add just the right touch of flavor and saltiness. Thanks for this great website.
I went a little crazy buying asparagus at the farmers market yesterday, there was so much of it! Today for breakfast I turned the oven on convection roast, and made three trays- bacon, diced potatoes, and asparagus. It made an amazing brunch with poached eggs! Thanks for the simple recipe, I wasn’t sure how to roast asparagus