How to Roast Asparagus in the Oven
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.
This is a 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.
Like this.
Please note that this is a two-handed operation here, but I’m trying to be all ninja mama so I can get a photo of it broken for you.
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!
This is just the way we do it, except in summer, we put them on the BBQ grill in one of those vegetable grilling pans. I will also lightly season slices of sweet potato to do this way – inside or out. Quick cooking and yummy.
This is a new vegi for us too. I’ve started cooking lots of vegis exactly like this, so much healthier! My current fav is cauliflower! (This sounds weird, but it reminds me of fried okra. I even dip it in ketchup, like fries. Could-eat-the-whole-pan kinda good!)
I love this method and also use it for zucchini, potatoes, carrots, broccoli, cauliflower, and mushrooms. I like to add fresh herbs, like rosemary and thyme as well. My husband would once not touch anything green like asparagus, broccoli, or zucchini. Now he likes them and loves it when I prepare vegetables like this.
Bev, could you please give us approximate cooking times for the various vegetables you mentioned?
I cook most at 350 for about an hour. I add mushrooms or tomatoes about halfway through the cooking time because they don’t take as long. I cook all together in one roasting pan. For example, yesterday we had potatoes, zucchini, amd sliced mushrooms. Just be sure that the harder vegetables (the potatoes and zucchini in my example) are cut in approx. the same size pieces.
good tip Bev!!
I recently roasted brussel sprouts and they were wonderful. ( The husband had a Yankee mom and thinks most green stuff other than green beans is gross!) Kale is next on my list of foods to try. Christy go for the artichoke dip at Chili’s – you will like it.
This is wonderful with some grated Parmesan and a squirt of lemon juice. I grew up eating canned asparagus and hated it. I discovered roasted asparagus and never looked back.
My husband loves just about anything with parmesan, I’ll have to try it!
Brussel Sprouts
Ooh I love brussel sprouts any way you cook ’em! But I know a lot of folks who really detest them.
Brussel sprouts are great, but you have to cook them right. Boiling them makes people want to slap the cook and run away. Oven or pan roasting is definitely the way to go, and there are plenty of great recipes out there. Asparagus are AWESOME oven roasted. You can take the thin baby ones and roast till totally crispy as a snack. SO good. They are also terrific in seafood pasta dishes. 😀
That’s interesting, because roasting them make them tast bitter to me!
I favorite way is to cut them in half and saute in butter. Salt them while cooking, throw a little minced garlic in toward the end and….YUM!
We love them roasted just like the asparagus. I also do a fake roast by zapping them in the microwave about 3 minutes and then brown them in olive oil in a very hot iron skillet. YUM. Don’t ever try frozen. Fresh is the only way to go.
I haven’t ever eaten kale.
Hmm, I wonder if I have? lol I have no idea!
I have….purple kale makes the most wonderful chips.
A friend of the family once made parsnips (I think…whitish carrot looking veggie) for us when I was a kid…of course I turned my nose up at this new veggie, but mom said try it anyway, and she put a little butter on it for me. Oh my heavens…so good! I haven’t had them since, and would love to, but I have no clue how to cook them.