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!
Well,I made up my own recipe for asparagus. First,mi select the most slinder bunch, and cut them all at once about 2 inches from the bottom. Then wash them in cold water and dry on paper towel. I put them in a large frying pan that has a top and add low-salt chicken broth untol all asparagus are covered in broth. I bring to a slow boil until tender, then add sliced boiled egg. Cook another minute or so and serve. Yum-Yum
I skewer the asparagus and drizzle olive oil over it. Then I sprinkle on a little garlic powder and kosher salt. Then I pop them on the BBQ grill for about 4-5 minutes, flipping once. These are to die for!
Christy, I will trying your recipe when BBQ season is over! Thanks!
Rutabaga!
When I was a child, Auntie would buy a rutabaga every month(This was years ago, when folks shopped at the big grocery store about once a month and picked up little things at the corner store during the month) and I thought it was the ugliest thing. It stayed on the counter until she’d say, “I guess I’mmo cook that rutabaga”. It seemed like she’d always cut her finger dealing with that rutabaga. To this day, I associate rutabagas with being down to the last of your months’ food supply and cut fingers!
P.S. Auntie actually LOVED rutabaga 🙂
Artichokes are not hard to cook. Start with a large artichoke that still has all the leaves closed. Cut about 1/2 inch off the bottom stem and about 1 inch off the top. Then with kitchen shears, cut the sharp ends off all the leaves. Cut the artichoke in half lengthwise and place in enough boiling water to cover. When you can pull off one of the bottom leaves very easily, it is done. Remove it from the water and drain it good. Scoop out all the fine silk or just eat around them by removing each leaf, dipping the meaty part of the leaf in either melted butter or I like mayonaise (especially Miracle Whip), and scrape off the meaty part with your teeth. When you have removed all the outside leaves, remove the fine silk and cut the artichoke heart in pieces, dip it in the mayo and eat it. Even my two boys loved them when they were little.
Thank you for sharing Sandy!!!
Or make hollandaise for dipping, Ruinous to the diet, but delicious…
You do not have to steam artichokes on the stove!! My aunt taught me to steam them in the microwave. Get a plastic or glass container that is narrow and tall and place your trimmed artichokes in (I use a Rubbermaid 3cup dish for 1 artichoke). Put about 1/2 an inch of water in the container, and microwave on high for 10 – 15 minutes – until you can pull a leaf out easily.
Also, for dipping I like to mix mayo and garlic powder and let it sit while the artichoke is cooking for the flavor to meld.
Or you can also make them the Italian and have them stuffed… cut the top pointed part off – cut the bottom stem off – place in a bowl of water that has a little vinegar added to it (this will make it easier to open) for about then minutes or until you can spread the center of the artichoke open, revealing the ‘fuzzy’ parts. Using a spoon, you want to scrape out the fuzzy part – definitely not edible. On the stove in a skillet, heat up some olive oil and add either fresh garlic or garlic powder (whichever you have on hand), stir in some Italian bread crumbs or ordinary breadcrumbs that you have added italian seasoning to, until the oil, garlic and breadcrumbs because a sort of paste. Stuff the center of the artichokes with the breadcrumb mixture and load them up with parmesan cheese…. put the artichokes bottom side down in the skillet – add about a 1/2 inch of water, cover the skillet and cook on medium for about 20 minutes… they are done when you can pull a leaf off easily… I usually make way to much of the breadcrumb mixture so if you do the same, just tuck all the extra in between the leaves as well… Enjoy 😀
I used to make artichokes all the time, but my now-husband doesn’t like them. I should make one for myself sometime. Soon!
Confession time. I have never eaten rhubarb. There it is. Now everyone knows my secret.
Rhubarb is an amazing fruit. Try it!
Rhubarb is delicious and can be used several ways. I was raised in Minnesota and it grew like a weed!!! Strawberry-rhubard jam and also pie were 2 of my favorites There are other good receipes too.
Rhubarb Cream Cake is absolutely devine!
I have come to love asparagus, especially when grilled or broiled. I prep the morning of (because I am never really on a true meal schedule and don’t know when I will be hungry). I lay the aspargus on a cookie sheet, drizzle with fresh lemon juice (the juice of 1-2 lemons depending on how big the asparagus bunch), then salt, pepper and EVOO. Cover with plastic wrap and let hang out. At some point during the day I roll the veggies halfway and re-cover. When I am ready to cook I will either broil on high, rolling once during the cooking or grill. YUMMY! For parties, I marinate the same way but wrap half in prosciutto for a salty, crispy component. BIG HIT!
Oh that sounds so good Debby!!!
I have to add my voice to those who love asparagus. I prepare mine the same way you do for roasting and grilling. Often I’ll add a squeeze of lemon juice and some balsamic vinegar for a stronger flavor. I recently purchased the Trinidad Lemon-Garlic marinade/salt from Penzeys Spices. YOWZA! Did that ever brighten the taste. If you get a chance to try some, take it.