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Easy oven roasted asparagus is a quick and easy way to enjoy one of spring’s best vegetables! This flavorful dish is ready in just 15 minutes.
My husband loves asparagus. When it pops up at the farmers market in the spring, he makes a beeline for the booth, ensuring he gets a pound or two before it sells out.
You might only be familiar with asparagus from dinners at fancier restaurants, but I’m here to tell you that this vegetable is so much easier to prepare than you think!
In fact, roasted asparagus might be one of the simplest vegetable dishes you can make.
It’s ready in about 15 minutes and goes with just about everything, from fancy steak roulade to simple sauteed chicken.
Ingredients for roasted asparagus
You’ll need less than five ingredients to make roasted asparagus:
- Olive oil
While you might be used to only seeing green asparagus, there are actually many different varieties of asparagus.
Purple asparagus has a sweeter flavor than green asparagus. The outside layer has a purple tint, but the interior is green.
When you cook purple asparagus, it can lose some of its color, so it is best used for steaming or eating raw if you want to show off that purple hue.
White asparagus is grown under a layer of dirt to prevent chlorophyll from forming. It is mild in flavor with some bitterness.
Asparagus is also available in thick or thin stems. Which you prefer is a matter of taste, but you can also look to the preparation method for cues.
Thick stems, which hold up to high heat and longer cooking times, are perfect for roasting.
How to trim asparagus
Asparagus needs to be trimmed before cooking. Each stalk has a woody end that isn’t very pleasant to eat.
Bundles sold at the grocery store are generally only trimmed for even sizing, so you’ll have to trim the ends further at home.
To trim asparagus, you can use a sharp knife to cut the bottom inch or so of each spear.
I prefer to use the snap method, which breaks the asparagus along the natural divide between the tender and woody ends.
Hold the asparagus spear between your fingers and bend at the cut end until the woody part breaks off.
How to make oven roasted asparagus
Preheat the oven to 400°F.
If you like, line a rimmed baking sheet with parchment paper or a nonstick baking liner.
Trim the asparagus of the woody ends. You can also cut the spears into smaller pieces if you like; keep in mind that this will reduce the cooking time.
Place the asparagus on a baking sheet and drizzle on olive oil. Use tongs to toss spears and coat in the oil.
Sprinkle on salt and pepper to taste.
It’s OK if the spears are touching, but they should be in a single layer for even cooking.
Roast the asparagus for 10-15 minutes, depending on size and thickness, until tender.
Want to dress up roasted asparagus? Try these options:
Make bacon-wrapped asparagus, a delicious side dish or appetizer.
Add crumbled goat cheese, slivered almonds, or crushed red chile flakes.
Make parmesan roasted asparagus, or simply sprinkle on the parmesan after roasting.
Finish with a squeeze of lemon juice or a drizzle of balsamic vinegar glaze.
This versatile dish is perfect for spring celebrations or weeknight dinners. Give it a try!
- 1 pound asparagus
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Preheat oven to 400°F.
- Remove woody ends from asparagus and place on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
- Roast for 10-15 minutes, until tender and vibrant in color.