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Oven Roasted Asparagus is an easy-to-make vegetable recipe that’s fast and foolproof! Tender and flavorful, roasted asparagus is perfect for serving alongside chicken, steak, or fish. It’s the kind of side that feels fancy enough for company, but is easy enough to throw together on a busy weeknight.
Love asparagus? Try my Bacon Wrapped Asparagus or Asparagus Stuffed Chicken Breast next!
Why I Love This Recipe
- Less than 5 minutes to prep – An easy side you can throw together on a busy weeknight.
- Roasts in just 15-20 minutes – Pop it in the oven while you finish the main dish.
- Healthy & flavorful – This simple veggie dish is both tasty and healthy.
- Versatile – Roasted asparagus goes with just about anything! I like to pair it with chicken, steak, fish, pasta, and even scrambled eggs.
RECIPE WALK-THROUGH
How To Make Oven Roasted Asparagus
See the recipe card below for full, detailed instructions
- Preheat the oven to 400°F to promote even cooking.
- Trim the asparagus (break off the tough, woody ends).
- Arrange on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast asparagus at 400°F for 10-15 minutes. Depending on the thickness of the asparagus, it may take a little longer.
- Squeeze a little fresh lemon juice if you like.
Serving Suggestions
Roasted asparagus plays nicely with just about any main dish. Serve it with Roast Chicken, Honey Garlic Salmon, or Cast Iron Steak. It’s delicious in this Spicy Lemon, Bacon & Asparagus Pasta, too. I also like to chop up leftovers and add them to salads or omelets.
Storage Tips
The Best Way to Store Leftovers
Refrigerating Leftovers: Cool the asparagus completely, then store in an airtight container for 3-4 days in the fridge.
Freezer: Cool completely, then arrange on a baking sheet and flash freeze. Once firm, you can transfer the asparagus to a freezer bag. Freeze for up to 3-4 months and thaw completely before reheating.
Reheating: Arrange on a sheet pan and heat in a 300°F oven until warmed through, or reheat in the microwave.
Recipe Tips
- Trim the Asparagus – Bend the stalk near the bottom – it’ll naturally snap where the tough part ends. Discard the tough ends.
- Don’t Overcrowd – Overcrowding can lead to uneven cooking and steaming instead of roasting.
- Don’t Overcook – No mushy veggies here! Keep an eye on the asparagus while roasting to avoid overcooking. Roasting time can vary depending on the thickness of the asparagus spears, so check for doneness by inserting a fork into the thickest part of a spear.
- Dress It Up – Add Parmesan or a drizzle of balsamic vinegar right before serving for a little extra flavor.
- Serve Immediately – Roasted vegetables are best when served immediately while still hot and crisp.
- Roast Extra – Leftovers are great in omelets, pasta, or cold salads.
More Veggie Side Dishes
- Grilled Zucchini Recipe
- Honey Roasted Carrots
- Asparagus Gratin with Lemon
- Cheesy Broccoli Casserole
- Sauteed Asparagus
- Air Fryer Asparagus
- Twice Baked Potatoes
- One Pan Cauliflower Mac and Cheese
- Balsamic Asparagus with Parmesan
Easy Oven Roasted Asparagus Recipe
Ingredients
- 1 pound asparagus trimmed
- Olive oil
- Salt and pepper
- 1 lemon
Instructions
- Preheat oven to 400 degrees F.
- Break off the tough ends of the asparagus. If the asparagus stalks are on the thick side, peel them.
- Spread evenly on a large baking sheet in a single layer. Drizzle with olive olive and toss to coat. Sprinkle with salt and pepper.
- Roast in the pre-heated oven for 15-20 minutes, or until asparagus are tender, but still crisp.
- Serve immediately, with lemon wedges for garnish.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Thank you for sharing this recipe. I usually steam my asparagus.
You are so welcome Rebecca! Thanks for stopping by.