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This Oven Roasted Asparagus recipe presents the tall green stalk in all its glory! With a few simple ingredients and only minutes in the oven, you can be serving up one of nature’s healthiest foods to your family all year long.
Or try our Grilled Asparagus recipe.
Let’s start by answering some important questions that I think will motivate you to include asparagus in your dinner rotation and adopt this cooking method…
Why Eat Asparagus?
This veggie is a nutritional POWERHOUSE. No wonder my parents were always trying to get us to eat it as kids. Asparagus is low in calories, high in fiber, and packed with antioxidants. (Antioxidants prevent the accumulation of harmful free radicals and may reduce your risk of chronic disease.) It’s really an amazing vegetable for anyone.
Why Roast It?
There are two kinds of cooked asparagus if you ask me. When boiled or overcooked, you end up with a flaccid, bitter, dull green vegetable on your plate. Or, you can roast asparagus in the oven to perfection and enjoy a crisp, bright, tender stalk in all its glory. I don’t know about you, but the latter is how I prefer mine. No flaccid vegetables on my plate, please! It’s also incredibly easy to do!
How to Select Your Stalks
Perfect oven roasted asparagus starts at the store. Keep these two tips in mind when selecting asparagus that you’re going to bake.
- Freshness: When selecting asparagus at the store, look for stalks that are firm and are a rich color of green with a small amount of white coloring at the bottom. If the stalk is limp, do not buy it (source).
- Size: Thicker spears work better for roasting, because they stand up well to the dry intense heat of the oven. I’ve tried all sizes of stalk and can confirm this to be 100% the case.
How to Store Them
Once you select the perfect stalks from the store, be sure to store them the right way in the refrigerator.
- Trim a 1/2 inch off the ends of the stalks and stand them upright in a jar or glass with about 1 inch of water in the bottom.
- Cover with a loose fitting plastic bag and store in the refrigerator for 3 to 4 days.
*Alternatively, you can wrap the trimmed ends in a wet paper towel and place in a loose fitting plastic bag in the vegetable drawer.
How to Make Oven Roasted Asparagus
You’ll laugh at how easy it is to roast this vegetable.
Trim the Ends
First, make sure you pick firm asparagus. Rinse the asparagus and then snap off the tough, thick ends. Kids love to help with this part. You can also hop over to our video on How to Grill Asparagus if you want to see this in action. Just watch the first half.
Toss with Oil and Seasoning
Grab a rimmed baking sheet or dish to throw your asparagus in. Toss it with a little oil and season with salt and pepper.
Bake the Asparagus in the Oven
Now, all you have to do is spread your seasoned asparagus out on a baking sheet and pop it in the oven. Just abide by this one asparagus law: THOU SHALT NOT OVERCOOK THY TINY TREES. Remove when they are crisp tender, usually about 8 minutes but it depends on the thickness of your stalks. Check around the 5-minute mark.
Roasted asparagus doesn’t really sit very well once cooked, so be ready to chow down once they come out of the oven. I suggest squeezing a lemon over the top and/or adding some freshly grated Parmesan cheese. Yum!
Entrees to Serve With This Recipe
- Asian Salmon
- Balsamic Shredded Beef and Mashed Potatoes
- Meatloaf Muffins
- Mini Salmon Patties with Lemony Avocado Sauce
- Fried Catfish
- Shrimp Scampi Pasta
Want to Grill Instead?
Grilled asparagus is super easy and a convenient side dish to make while you’re already grilling your main dish.
Hop over to this recipe and learn how.
Now, it’s time to get roasting…
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 1 1/2 – 2 pounds asparagus
- 1–2 tablespoons avocado oil (sub: olive oil)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste)
- 1 lemon, cut into wedges (optional garnish)
- Parmesan cheese, freshly grated (optional garnish)
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- Preheat oven to 400°F.
- Rinse and snap off tough bottom ends of asparagus. Pat dry.
- Place asparagus in a single layer on a rimmed baking sheet and toss with enough oil to coat the stalks. Season with the salt and pepper and toss again.
- Bake for about 6-8 minutes, depending on the thickness of the spears. Shake the pan once or twice during the cooking time for even cooking. (Tip: To check for doneness, prick with a fork. Asparagus should be crisp-tender. It will continue cooking even when removed from the oven, so don’t overcook.)
- Taste and add more salt and pepper, if needed. Squeeze a little fresh lemon juice over the top and/or sprinkle on some freshly grated Parmesan cheese. Enjoy immediately.
How to Grill Asparagus: My other favorite way to cook asparagus is by grilling it using this recipe.
What to Do With Stalk Bottoms: My mom saves the tough bottoms of the stalks in the fridge or freezer and then uses them to make homemade cream of asparagus soup later.
Try our Maple Glazed Carrots!
If you like roasted veggies, you will love our Maple Glazed Carrots. With only 3 ingredients, you will be making these on both weeknights and holidays.