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Oven-Roasted Asparagus

a closeup of the tips from oven roasted asparagus

This oven-roasted asparagus recipe was one of the very first things I tried my hand at when I first began cooking many years ago. It’s always been my favorite vegetable, hands down. It’s wonderful on the barbecue, complete with flavorful black grill marks and a hint of crispness, but that’s not always a possibility. 

Luckily, I have a close second favorite, and that’s oven-roasting!

It was raining this weekend so roasting it was.  I was far from disappointed, though; oven-roasted asparagus is so easy and really brings out its flavor.  And it takes literally under ten minutes from start to table – gotta love it!  This is definitely my go-to veggie dish – luckily my entire family loves asparagus as much as I do!

a closeup of oven roasted asparagus

How to roast asparagus

To oven-roast asparagus, you’ll want to trim the ends off first. Hold one end of a stalk in both hands and bend it until it snaps. Then line up the snapped stalk with the rest of your asparagus and cut them where the first broke off.

You can also just eyeball it and chop it off where it seems right, which is what I usually do. But I’ve done it so many times that I have a pretty good feel now for where that should be.

Then just pop it all on a sheet pan.

Next, drizzle a small amount of extra-virgin olive oil over the asparagus stalks (not too much or your asparagus will get greasy; just enough to coat it lightly) and sprinkle them generously with coarse salt. Toss the asparagus with your hands, then put them in one layer.

oven roasted asparagus on a white plate with salt and olive oil

How long to cook oven-roasted asparagus?

Roast your asparagus at 400 degrees for approximately five minutes.  Don’t cook them too long as you don’t want to lose the crispness entirely – you’re shooting for crisp-tender here.  The size of the asparagus will have a lot to do with how long you leave it in – very thin stalks might take just three minutes, where thick stalks might take seven or eight.  Just check it often and it will be perfect!

a closeup of the tips from oven-roasted asparagus

Oven-Roasted Asparagus

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Oven-roasted asparagus is one of the quickest and simplest side dishes you can make!

Ingredients

  • 1 lb fresh asparagus stalks, trimmed
  • 2 tsp extra-virgin olive oil (just enough to coat the asparagus)
  • 1 tsp coarse salt
  • 1/2 tsp freshly ground black pepper (optional)

Instructions

    1. Preheat the oven to 400F and place the asparagus on a sheet pan.
    2. Drizzle the extra-virgin olive oil over the asparagus stalks (not too much or your asparagus will get greasy; just enough to coat it lightly) and sprinkle them generously with coarse salt. Toss the asparagus with your hands, then put them in one layer.
    3. Roast it for approximately five minutes or until it's crisp-tender (see notes below).

Notes

Don’t cook the asparagus too long as you don’t want to lose its crispness entirely – you’re shooting for crisp-tender.  The size of the asparagus will have a lot to do with how long you leave it in – very thin stalks might take just three minutes, where thick stalks might take seven or eight.  Just check it often and it will be perfect!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 398mgCarbohydrates: 3gNet Carbohydrates: 1gFiber: 2gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix.

More delicious oven-roasted side dishes:

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Callie

Thursday 19th of August 2010

Kristy, I finally tried this recipe tonight, after not cooking anything for...um...I can't even remember the last time I didn't microwave dinner! It was delicious, super easy, and makes me feel like I can start (slowly!) moving away from the ready-made microwave meals! :-) Thanks!!

the wicked noodle

Saturday 21st of August 2010

Callie!! That's so awesome, I love it! I'm telling you, that's how I began and now I'm (clearly) hooked! :-)

Gary

Friday 16th of July 2010

Then roll them with cream cheese and smoked salmon with capers. yummmmmmmmm

Traci

Tuesday 16th of March 2010

I add a little fresh lemon to mine.

the wicked noodle

Tuesday 16th of March 2010

That sounds perfect, Traci! Thanks for the tip :-)

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