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!
We love asparagus at our house. In the Spring, this is a favorite recipe:
In a frying pan with a lid, add a small amount of water. Wash the pencil thin asparagus and blanch it for about 5 minutes.
Cool the asparagus and add zesty Italian dressing. Make a few hours ahead and serve cold.
Great side dish for Easter dishes or with grilled meat.
We use the same basic recipe on the grill except I use Montreal seasoning instead of just salt. I also throw in some green onion. It’s one of our favorite veggies!
I bought a basket for grilling and it works wonderfully. It’s about 10-12″ across and about 4″ deep, so I never lose a spear to the flames. It’s also handy because it has handles on it, so I just take the whole basket off the grill, carry it into the house and dump it all onto a serving plate. You can find them pretty much everywhere they sell grill accessories.
I’ll have to give baking it in the over a try.
I grow asparagus in my garden beds and start nibbling as soon as it starts poking through the ground in the spring. I don’t think there is a vegetable that I don’t like. I am an equal opportunity “eater” and give them all a fair shot. I will have to try them at least 3 times to make a judgement call. I help instruct cooking and nutrition classes at a local community association for low income families, ethnic groups learning English and anyone else that wishes to attend. This is no charge to anyone but we all have to share recipes and our time. I think I have learned as much as I have shared. There are so many diverse cultures here and we pick a vegetable or ingredient for the following week and everyone brings a recipe or suggestion what type menu this would go with. We pick up the ingredients then cook. Sometimes we will have the same vegetable cooked 4 or 5 different ways. We all sample the dishes. It is up to each participant to show us how to prepare the dish according to their culture. Wonderful experience. And, I go home much richer for the experience. My recipe collection and culinary experiences have been greatly enhanced by this sharing. I have even cooked (and eaten) “green stuff” like spinach that grows on my lawn. Great East Indian recipe. The only thing I am not too sure about is edamame beans as I have only had them prepared as a type of dip like hummus. I think I have eaten somethings that I never knew even existed and I really was not even sure what they were but I gave it a try. I look at it this way – if someone else prepares it to serve to their family, it must be acceptable in that culture so why not in mine as well. I will then make this dish and serve it to my own family. To date, I have had no complaints. Mom always told us (and still does) we have to eat something green every day. All of these new methods of preparation make that a very easy and enjoyable experience.
Enjoy!
Hi Linda,
Just wanted to share with you a salad I found a couple weeks ago and my husband and I love it.
I found it at Trader Joe’s here in California. I just became aware of Kale and bought some for the first time last month. Added it to some veggie soup and it’s delicious. Now I stir fry it all the time with a little chopped garlic. It is so delicious, will have to try it baked crisp as in another post I read.
But back to the salad….Tear the Kale into small pieces and chop small, add some frozen, defrosted, edamame beans, some chopped green onion, a few cran raisins, and some toasted almonds, top with a few cherry tomatoes. (I use slivered but any kind would work). I use Briannas Lemon Tarragon Dressing from the grocery store. When I bought the salad from TJ, the lemon dressing came with it.
This is such an easy salad and adds to our choices of salad greens.
Enjoy!
please don’t discard the ends of the asparagus.. They make a lovely broth!!
Hey Christy, it was great meeting you Saturday. Just wanted to share that I cook cabbage and okra like this, too. Both are great. Of course, my favorite way to cook cabbage is your recipe with bacon.
Tear Kale leaves apart and put on cookie sheet. Spray w/ olive oil spray and
sprinkle with salt. Bake at 400 til Crispy.
Peel butternut squash and cut into this slices. Spray w/ olive oil spray and sprinkle with salt and chili powder. Bake at 400 until tender.
I’ve never eaten ramps, dandelion greens or Morel mushrooms. (I would if I could find the morels.)