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!
Love all veggies! First had artichokes in a relative’s home in Calif. in 1984. At that time we never got them in grocery stores here in NC. It is still hard to find really good ones here. The best ones come from Trader Joe’s. Do you see good ones in Alabama? Please try them with someone who has experienced eating them.
Don’t trim off the stem -it’s very tasty.
Christy, I like to roast mine like your example. I also add grape tomatoes and garlic cloves and sprinkle with Parmesan. Delish! (Nobody mentioned how it makes your urine smell funny..lol)
I served roasted asparagus to my family for the first time last year. I didn’t say anything about it and they wolfed it down. Later, my daughter asked if that was a new vegetable and said it sure was good. Ha! It was new to us.
My mother-in-law made us artichokes once. We pulled off the leaves, dipped in melted butter, and pulled them against our teeth. It was good, but not much there. Of course, the best part was the heart, it’s really good. I guess I need to make that for my fam, just so they can say they’ve had it. LOL! Love ya Christy!
Give us some advice on artichocks! The marinated ones are wonderful. I have no idea how to cook a “fresh” one from the grocery – nor how to pick a quality one from the grocery. Thanks.
My mother used to stuff artichokes with a bread stuffing. They were delicious but a lot of trouble! I put marinated artichoke hearts in salads and spinach dip.
Christy,
Someone mentioned a pressure cooker. I have never seen any recipes from you using that appliance, but would love to. I bought one several months ago, but have yet to try it. I would love some ways to use it from a trusted source, such as you! Love all your recipes!
The first way I ever ate asparagus was the way Mom made it when I was a kid. She called it creamed asparagus. You made a roux from butter and flour cooking the flour just until it begins to brown slightly then open a can of cut asparagus and pour all the juice in the roux then add milk until it thickens to a slightly thin gravy consistency, of course stirring all the while. Then add the cut asparagus to the gravy. Folks up north call it “White Sauce” I think.Season with salt and black pepper. Anyhow, then you just whop a can of canned biscuits on the edge of the counter and place the biscuits on the top. Momma always used the cheap little cans of biscuits with ten in each can. The seemed to fit the casserole just right. You can make this in a cast iron skillet or like my Momma used to do, in a white cornflower Corning Ware square skillet. Then bake at 400 degrees until the biscuits were brown and the gravy was bubbling. Talk about good. That is one recipe I still make to this day and I am just a tad over 63. I also do the roasted like the other ladies with EVOO and fresh pressed garlic and kosher salt ,black pepper and parm. Makes a wonderful side for grilled steak and baked potato. Christy, do you ever make olive cheese bread? It would be great with that meal. If you want the recipe just holler at me and I’ll get it to ya. Love your forums, lots of nice folks out there. God bless!
Oh my goodness, that sounds good!! I am going to have to try it!!