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 can’t think of a veggie I haven’t tried but I am sure there is something. I LOVE asparagus!! I like kale in a copy cat soup with italian sausage and taters like they have at Olive Garden. That soup was probably the first time I had ever had Kale and I was HOOKED! I make it at home now so I don’t have to go there just for the soup and salad. Cheaper and actually better when I make it at home and have lots of leftovers!!
As with so many veges asparagus is fabulous as long as you don’t overcook it. We eat ours lightly steamed, or stir fried.
Artichokes are wonderful, but yes a lot of work to eat. You can get fancy and stuff them, but really it is easiest to steam them.
First grab your kitchen shears and snip the sharp points off each leaf you can get loose. ( You want to choose artichokes that are not brown, and are very fresh, heavy for their size and tightly holding themselves together.)
Then rinse well, cut the brown end off the stem. ( cut the stem close to the head, but steam the stem too, it tastes great).
Now, place the chokes in a big pan with an inch or so of water, and steam well, it takes about 30-45 minutes depending on the size of your choke. Keep adding water as needed, keep a lid on the pan to keep in steam. They are done when dark green, and a leaf pulls off easily.
Now you drain the choke, and place on a large plate. You pull off a leaf, dip in mayo, or melted butter and lemon juice, while holding the narrow end, you pull the leaf between your teeth, pulling off the soft meat of the choke and the sauce. Eat the soft meat and discard the leaf, repeat until you reach the center of the choke and reach the fuzzy choke part of the artichoke. use the side a a spoon to scrape out that sharp fuzzy area leaving a thick bowl shaped piece of the artichoke meat that you can break up and eat.
Now easier ways to try you first artichokes, buy frozen, cook and eat without all the inedible portions. They do all the work for you and you just eat the good parts. You can order artichokes on pizza from some places, no work just yumm,. I love to chop them up (frozen, jarred or canned ones) and add to fresh spinach, steam the veges and add to scrambled eggs, or make into spinach artichoke dip. You can buy them in a jar at Aldi and just add to salads. Lots and lots of ways to enjoy a new vege, give it a try and let us know what you think!
rutabaga. Not a clue what I would do with it. But I’m going out at lunch time today to get some asparagus. Sounds so yummy!
Rutabaga is like sort of like a turnip in flavor, only denser, roast them or add to a stew, great flavor in a stew.
I like to toss in some sesame seeds, if I am feeling really fancy I use some sesame seed oil too…
jicama , I think that is how you spell it.
white radishes, what do you do with them and how do you pick them out ?
Jicama is not really a radish of any sort, pick fresh, dense Jicama, peel the brown outer skin off, slice and add to a salad, nice and crunchy.
I don’t believe there’s a vegetable I haven’t tried unless it is some very specialized ethnic one that I just haven’t had the opportunity to try. But I would if I could! Roasting veggies adds a depth of flavor that is so different from other cooking methods. Melissa and others who mentioned kale chips – try them! Even weight watchers approves them for snacking. Kale is also good sautéed like spinach; ditto for swiss chard. We only ate frozen spinach growing up – no other greens – but I love them all now that I’m cooking them fresh. Oh yeah, even if you dont care for beets try them roasted too; hubby doesn’t like beets but likes them roasted. Ironically, cooked peas is the one veggie I just won’t eat. Pea pods, sugar snaps, raw or sautéed, I love but a bowl of peas – YUK! 🙁
Christy, I roast asparagus all the time. Sometimes I sprinkle garlic powder on top and other times I sprinkle dry parmeasan cheese /on top.
It wonderful!!