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.

roasted asparagus

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 asparagus stalk 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.

Cook asparagus 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!


  • 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.
  • Thick asparagus spears are best for this roasted asparagus recipe. If you’ve only got your hands on thin asparagus, 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:

If you’re serving your asparagus at Thanksgiving, pair it with some of these other side dishes:

Finally, baked asparagus also tastes delicious when served for breakfast with a poached egg and some hollandaise sauce.

Roasted Asparagus

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: asparagus
Servings: 4


  • 1 bunch asparagus
  • 1-2 tablespoons olive oil
  • 1-2 teaspoons kosher salt


  • 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.
Tried this recipe?Mention @southernplate or tag #southernplate!

“Contentment is not the fulfillment of what you want,

but the realization of how much you already have.”


Submitted by Janet. Thank you, Janet!

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  1. Roasted Asparagus is great with some parmesan sprinkled on it just as it comes out of the oven. I also didn’t have any green beans one time and had a few cans and made an asparagus casserole instead of green bean. Hey whatever you got to cook with try it, if worse comes to worse you can always order pizza 😉

  2. We grew up Asparagus picking, so it doesn’t seem weird at all. What I haven’t done is roast it before, this was yummy. I made it for Easter and everyone loved it! I will be making it this way for now on.

  3. Love asparagus. My Mom use to take the ends you snap off and save them to make soup. You would be surprised how much is still edible on what you snapped off. You take a knife and just slice the stem until it gets really tough. She would chop up some celery, onions, garlic and a can of tomatoes. Also a couple of strips of bacon for the smokiness it added. Simmer this awhile and then add the chopped asparagus ends and a hand full of noodles.

  4. When my wife (a caterer) fixes it for clients she does the same as you except she also adds ground black pepper and garlic powder. She also pours the olive oil on the pan and “rolls” the asparagus spears back and forth to coat them will with oil.

  5. I’m with you on artichokes. I love them but have never purchased a fresh one and would not know what to do with it.
    I buy canned artichoke hearts or artichoke bottoms and add them to spinach casserole or pasta salad. Delicious.

  6. My husband never had asparagus until we married, and now he absolutely loves it, as do our children! Roasting it is really one of my favorite ways to prepare it, but this marinated version is also very good. One thing I love about preparing asparagus this way is it will keep very well, making it the perfect vegetable to complement a meal you’re taking to someone when reaching out due to illness, surgery, loss of a loved one, or to celebrate a new baby, etc. (I always struggle when choosing a vegetable to take with a meal since most veggies, in my opinion, are best consumed right after cooking! But not so with asparagus prepared this way!)

    1 1/2 lb fresh asparagus
    3/4 c chopped pecans (I omit most of the time but they’re a nice *fancy* touch!)
    2 T vegetable oil
    1/4 c low sodium soy sauce
    1/4 c cider vinegar
    Pepper to taste
    Snap ends off asparagus and wash. Place in skillet, cover with water and cook until bright green and *just* fork tender/crisp, taking care not to overcook. Remove using tongs to a dish with sides, pour marinade over. May refrigerate to serve later or serve at room temperature within a few minutes. The taste permeates the asparagus pretty quickly. Try it, you’ll love it!

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