How to Roast Asparagus in the Oven
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Let’s learn how to roast asparagus in the oven! All you need is asparagus, salt, and olive oil to make this quick, easy, and simply delicious Thanksgiving side dish.
Do you have any vegetables that you never cook because you just have no idea what to do with them? I think we do that more than we realize. If we didn’t grow up eating it or haven’t ever seen anyone cook it, we just walk on by without even noticing. So those of you who’ve been eating asparagus all of your life may be surprised to find it was pretty much a foreign obstacle to me and my entire family (including grandparents) until recently.
But times are a-changing around here! Last November, I was talking to my friend Jyl about our Thanksgiving menus and she said her most requested dish was asparagus. I decided that if it was that big of a deal on her family Thanksgiving dinner table it had to be something good. So I learned how to roast asparagus in the oven and we ended up having an asparagus side dish for Thanksgiving, Christmas, and several dinners since then.
This roasted asparagus recipe is terribly easy to make and just delicious. Even though there is no butter involved (we use olive oil instead), this asparagus ends up tasting buttery, with flavors of the garden and just the right touch of salt. I’m glad I tried it and I’m sure it will be a staple in the Jordan family for generations to come.
I’ve since shared a couple more easy asparagus recipes on Southern Plate: for grilled asparagus and the best roasted asparagus seasoning. But however you prepare it, I hope you add asparagus to your Thanksgiving table this year.
Oooh! Let me show you how to roast asparagus the easy way!
Recipe Ingredients
- Kosher salt
- Extra virgin olive oil
- Fresh asparagus
How to Roast Asparagus in the Oven
Okay, so here is what you do.
Grab your fresh asparagus spear and we want to snap the end off.
The trick is that there’s a part of the where it will snap really easily so we have gotta find that by just bending it 2-3 inches from the end and seeing if it snaps easily. If it doesn’t, go up another inch and it should.
After you get all of the ends snapped off, spread them out on a rimmed baking sheet (or a jelly roll pan).
Drizzle them with olive oil and sprinkle them with kosher salt.
at 425 for about 20 minutes, stirring them once halfway through, until the asparagus spears are just lightly brown.
And that’s all there is to it. Enjoy!
Storage
- Oven-roasted asparagus is best served immediately. However, you can store asparagus leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer briefly before serving.
- Can you freeze baked asparagus? You sure can! When stored in a freezer-safe container or plastic bag it’ll last up to 6 months. Thaw in the fridge before reheating as above. However, please know that frozen asparagus can sometimes become mushy.
Recipe Notes
- I highly recommend going that extra step and using kosher salt. It really is amazing and it doesn’t cost much at all.
- Olive oil is pretty expensive, so I go for generic whenever I can get it and have no qualms whatsoever about substituting vegetable oil in a pinch.
- are best for this . If you’ve only got your hands on , just keep an eye on them in the oven as they tend to cook quicker.
Recipe FAQs
How do you store fresh asparagus?
The best way to store fresh asparagus is to place the spears in a jar filled with a couple of inches of water. Pop this in the fridge (cover with a plastic bag as well if you like) and they’ll stay fresher for longer.
Do you have to peel asparagus before roasting?
No, you don’t have to peel fresh asparagus. Recipes usually only call for peeling if it’s being used in a shaved salad or as a pizza topping.
What are the best seasonings for roasted asparagus?
We’re keeping things simple here with oil and salt, but if you want to add more flavor here are some seasoning suggestions:
- For garlic roasted asparagus, toss the spears in 1 or 2 minced garlic cloves or use garlic powder instead.
- Add black pepper to complement the kosher salt.
- Roasted asparagus is often paired with freshly grated parmesan cheese, so shave some on top before serving if you like (about 2 tablespoons).
- Try za’atar seasoning.
- To serve, drizzle with fresh lemon juice and/or serve with lemon wedges.
- You can also drizzle with balsamic vinegar (to taste) before serving.
- Add some fresh herbs before serving as a garnish, like finely chopped mint or parsley.
- Opt for some heat instead and toss them with a pinch of red pepper flakes before baking.
- Another option is Italian seasoning before baking.
- Sprinkle the asparagus with toasted sliced almonds before serving.
What do you serve with roasted asparagus?
This baked asparagus recipe tastes delicious as a side dish with so many different mains, such as:
- Turkey On The Grill
- Crockpot Turkey Breast
- Butter Roasted Chicken
- Pan-Seared Pork Chops with Velvet Cream Sauce
- Pot Roast Recipe In A Crock Pot
If you’re serving your asparagus at Thanksgiving, pair it with some of these other side dishes:
- Southern Dressing With Cornbread
- Green Bean Casserole
- Honey Roasted Sweet Potato With Cinnamon
- Homemade Mashed Potatoes With Evaporated Milk
- Turkey Gravy
Finally, also tastes delicious when served for breakfast with a and some hollandaise sauce.
Ingredients
- 1 bunch asparagus
- 1-2 tablespoons olive oil
- 1-2 teaspoons kosher salt
Instructions
- Preheat oven to 425.
- Wash asparagus spears and break off the bottom two inches or so of each stalk.1 bunch asparagus
- Arrange on a rimmed baking sheet.
- Drizzle with olive oil and sprinkle with kosher salt.1-2 tablespoons olive oil, 1-2 teaspoons kosher salt
- Place in oven and cook asparagus for about 20 minutes, stirring once, until lightly brown on the edges.
“Contentment is not the fulfillment of what you want,
but the realization of how much you already have.”
~Anonymous
Submitted by Janet. Thank you, Janet!
Thicker (fat) asparagus should also be peeled before roasting, makes them more tender.
YOUR RECIPE FOR THE ASPARAGUS SOUNDS DELICIOUS AND I AM SO ANXIOUS TO TRY IT. I LOVE ASPARAGUS AND IT SO HAPPENS IT IS ON SALE IN OUR LOCAL SUPER MARKET THIS WEEK. THANK YOU FOR ALL YOUR RECIPES, THEY ARE WONDERFUL. RUBY
Great on the grill too!
Yummy, I bet it would be!!
Broccoli is also delicious cooked the same way!
I am going to have to try it!
Ooops, meant to say I add the garlic cloves peeled and whole. I like about 1/2 to 1 head of garlic as I’m a garlic lover and they are so good roasted!
Oh, I will have to try that sometime.
I do the following but sometimes I add or delete other fresh seasonal veggies to it or do them individually.
In the winter I do a pan of onions, acorn squash, sweet potatoes and rutabagas and garlic cloves.
Cook the same as you do above, except I don’t measure the oil I use…just drizzle over and mix good and salt and pepper. I cook at 375-400 degrees until they are at the doneness I want. They are great reheated in microwave too.
In the warmer months I do a pan of yellow squash, zucchini squash, tomatoes (plum are best), garlic cloves, onions and mushrooms.
That sounds so good Gerry!!!
Gerry, sounds good. That’s one thing I’ve never really done: venture much into root veg. With everyone’s blogs/discussions, this fall will definitely delve into them for nutrition, variety and taste.
Christy, love your family values and orientation. Reminds me of us raising my sons who are now 6’2″. Of all the bloggers, you are one of the few I’d love to sit down and have tea or coffee with. Thanks to you and all the comments which have let me branch out. Not a real foodie or great cook, just a science geek who loves to cook and try new things. Can make food from many other countries I’ve visited extensively (medical missions), it’s about time to learn more about our great USA.
I grew up eating asparagus with a hollandaise sauce on it. My dad, who does most of the cooking, is from the Pacific Northwest and they fix their food just a little different than we do down here. Not bad different, just different. I started my kids on asparagus when they were little and they all really like it.
They do cook different up there. And I agree, not bad, just different.
A Mayflower daughter and DAR I believe southern food is different. Now in Calif. we have oodles of local produce. Haven’t bought canned veg, well, ever. Frozen, yes, I used to hate asparagross but found out that most veg taste best slightly crisp. Fav easy asparagus: snap ends, wrap some of stalk with small piece of prosciutto. Grill for about 5 min: asparagus is crisp tender, the prosciutto is done perfectly, and don’t forget the coarsely ground salt and pepper. Rarely prepared in the oven even in the winter, if we do it’s 5 min or so at 425-450. Increase time ONLY if the stalk is as thick as a teenage boy’s thumb. Nothing worse than not being able to pick it up and not have it wilt. Placing freshly (ok, you can use canned sliced) pineapple or a banana on a grill caramelizes the natural sugars nicely. Serve plain, with yogurt, a scoop of ice cream, or with your main dish. Love your posts and Southern knowledge: my sons are NASCAR engineers and live in NC, so trying to learn more of their regional food. One thing will never change: Have not/will not ever fry a chicken, lol. To each their own, no?
You are very right Wendy! To each his own! I will have to look and see if we can get prosciutto here, I have never seen it but since it has become so popular it might be available here now.