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!
I didn’t eat asparagus either until a couple of years ago. Now I love it! I use sesame oil, a little minced garlic and kosher salt & roast it about 10 or 15 minutes, so it’s still pretty crunch. I could eat the whole pan by myself! The sesame oil just really sets it off and it reminds me of the crisp veggies you get at a Chinese restaurant. Yummy!
All I do with my artichokes are steam them in a steamer basket on the stove for about forty-five minutes to an hour or until tender. Sometimes if I am feeling ambitious I tuck some garlic cloves into the leaves to give it some extra flavor. Then you eat just as Sandy described, complete with the mayo!
I JUST introduced my husband to artichokes and the first thing he says when he saw them on the stove was “What the heck are those?” and then after I told him, “How do you eat them?” So I willingly (mind you, artichokes are a favorite of mine – probably because they are so expensive I don’t eat them much!), demonstrated with my mayo and without trying it with mayo he claimed that I was messing up the flavors. Silly men. He liked them in the end though. Although he never did try it with the mayo.
My husband and I never had asparagus before until we were at The Palm in Nashville and my brother-in-law said we HAD to try it! We ate it ALL!!!! Since then, I order it EVERY time we go to Shula’s. (We’re NOT rich, just like to treat ourselves every once in a while!) They told us they drizzle theirs with a little Balsamic vinegar and man is it GOOD! Asparagus is now one of my fav veggies and my kids actually like it too!
I made this asparagus recipe on Sunday, simply delicious..
We love roasted asparagus at our house too! I add black pepper and some fresh garlic to your way of doing it. I loved rutabegas as a kid, but I am thinking that my Mama always got canned ones, I will have to get one and try it again! I just got my first basket from Bountiful Baskets, and it included an artichoke…so I boiled it with lemon juice and some salt then just ate it…but it did seen like alot of work for not much return, and I see why canned artichoke hearts are so expensive now!!
I love almost all veggies and we eat all of them except Okra just can’t get over the slime. We love to steam the big Artichokes but by far my favorite is baby Artichokes trimmed and roasted with olive oil and garlic baby ones you eat the whole thing and there is no choke in them… Yummy
Suzie, You need to try Okra fried. I recently found a recipe for fried okra patties on facebook. My grandson loves fried okra and he loved the okra patties
When I was growing up I didn’t know there was any other way to eat okra except fried! Mother always put it in a little bit of corn meal, then she spooned it out of the meal and into hot oil. She cooked it slow and when she was finished it was crisp and you could not tell it had ever been in the corn meal. I’ve tried and tried, but somehow I just can’t get mine to taste as good as hers.
Christy, you may want to shorten the roasting time to 10 min. or less. The spears will look greener and have a little snap. Lemon zest , Parmesan cheese or both make a delicious garnish.
Thank you for Southern Plate!