Simple, yet perfect, this Roasted Asparagus is so easy you’ll be making it all spring long. It only takes a few ingredients and very little effort.
The perfect spring side dish, serve this up alongside some Glazed Carrots and Sauteed Green Beans with Cherry Tomatoes for the perfect array of easy side dishes.
This recipe for Roasted Asparagus is proof that sometimes, all you need is simple.
I am actually a huge fan of roasting vegetables, and every spring, I probably end up roasting my weight in asparagus. It’s one of my favorite vegetables, and I definitely take advantage of it while it is in season.
And while making Sauteed Asparagus on the stove top is never a bad idea, there’s something about the flavor that you get from roasting. And it doesn’t hurt that this recipe is so hands off, as well, as after you prep it, you just throw it in the oven.
Easy and delicious!
Ingredients:
All you need are a few simple ingredients!
- Fresh Asparagus – usually a bundle is about 1 lb.
- Extra Virgin Olive Oil – you could use another oil of choice, but this adds a great layer of flavor as well.
- Garlic – I definitely suggest fresh garlic, but if you don’t have any, garlic powder would be my next suggestion.
- Salt and Pepper – I like to use kosher salt and freshly ground pepper. If you are sensitive to salt, you can cut this amount in half.
- Fresh Lemon Juice – this brings a brightness and is the perfect way to finish this recipe.
How to Trim Asparagus
If you’ve never had asparagus (or had to trim it before), you’ll notice that when you get the vegetable from the store, the ends will be quite tough. And if you tried to eat it just as is, you may be a little disappointed. That’s because you just need to take a few minutes to prep and trim the asparagus!
I like to do the “bend and snap” test to figure out where to trim the asparagus. Take one stalk in your hands and bend it like you are bending it in half. The stalk will snap and break at the point where you need to trim it.
Using that stalk as a guide, you can use a knife to easily cut the rest of your bunch. This is a step that only takes a minute or two, but is totally necessary.
I’ve also been told that you can take a vegetable peeler to remove the tough part around the bottoms, but this way is a lot faster and easier, in my opinion.
You can take the ends that you cut off and use them to make soup. You can even freeze them to use them later!
How to Make It
- TRIM: Start by trimming your asparagus as outlined above.
- COAT: Drizzle the asparagus with olive oil. I do this right on my baking sheet. Roll the asparagus in the oil to make sure it is coated. Top with the garlic, salt and pepper.
- ROAST: Roast the asparagus. There is a guideline for times listed below.
- FINISH: Once you remove it from the oven, drizzle it with fresh lemon juice.
How Long to Roast Asparagus
One thing you need to learn about asparagus is that it is not a one size fits all kind of vegetable. The roasting time will depend on how thick your asparagus is.
I have seen it all at my grocery store – from the super thin to the super thick.
Ideally, I like to try to find something in the middle. Too thin, and it gets mushy too easily. And the thicker asparagus tends to be a lot tougher.
I once heard a trick that said to look for stalks that are about the thickness of a pencil, and that advice has served me well. If possible, I try to find a bundle that has equally sized stalks so that they will cook evenly, as well.
The guide below is just a guideline. Watch your asparagus as it cooks, and once it can just be pierced with a fork, take it out. You can always take it out earlier, as well, if you like more of a bite to it.
- For thin stalks – 6-8 minutes
- For medium stalks – about 10 minutes
- For thick stalks – about 12 minutes
Variations:
The wonderful thing about this recipe is that it is very basic. There are lots of fun ways to dress it up. And while we usually just eat this as it is written, here are some toppings that will really give it a wow factor!
Parmesan – you can add this before roasting so that it melts, forming a crust, or add it after right after it comes out of the oven.
Pine Nuts – or any other nut of choice! Adding about 1/3 cup of toasted nuts adds some great crunch.
Balsamic Glaze – just drizzle this right over the top for a sophisticated finish.
Lemon Zest – you can do this instead of the lemon juice, or alongside the lemon juice. It really brightens up the dish a lot!
Red Pepper Flakes – a great way to add a bit of heat.
Fresh Herbs – if you have fresh herbs on hand, try a sprinkling of parsley, dill, or chives.
More Side Dish Recipes You Can’t Miss:
If you love asparagus, you should also try this Creamy Baked Asparagus. Not as traditional as this recipe, but a great way to change things up!
Scalloped Potatoes are always a classic!!
Fast and healthy, this Lemon Broccoli is great for a weeknight.
These Oven Roasted Carrots are so easy, and always disappear!
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Roasted Asparagus
Ingredients
- 1 bunch asparagus trimmed (about 1 pound)
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425ºF.
- Place the asparagus on a baking sheet. Drizzle with the olive oil, and mix to coat the asparagus, then make sure the asparagus is in a single layer.
- Sprinkle with the minced garlic, salt and pepper.
- Bake in the preheated oven just until he asparagus is tender. For thin stalks, this will be about 6-8 minutes, for medium stalks about 10 minutes and for thicker stalks, about 12 minutes.
- Remove from the oven and sprinkle with the lemon juice. Serve right away.
oneordinaryday says
I love roasted asparagus and yours looks just delicious. I've got to get to the farmers market and pick some up!
Elizabeth and Jared says
We've just finished our Asparagus season here in Oz. And my did we have a LOT of asparagus! I found a fantastic asparagus recipe with balsamic, butter, pepper and parmesan that i'll post some time and give you a shout!
Joanne says
I always put down at least half a pound of asparagus when I make it. It's obscene. I love this recipe!
Abby says
I love asparagus made this way. Haven't had any yet this year, but I hope to make it to the farmers market soon to get some!
Sook says
That is my favorite way to prepare asparagus.
Maria says
I am loving asparagus, but not the snow and cold weather:(
Barbara says
I've made roasted asparagus (I like all my veggies roasted!) but never added pine nuts. Great idea and it looks prettier, too!
Pam says
I love asparagus and have some in the refrigerator now and will make this! Thanks! Yum!!!
Bumpkin on a Swing says
Deborah,
This weekend I made Shrimp with Orzo and Tomato, and also your birthday cupcakes, Captain John said I should sign on first thing this morning, and give you a virtual kiss "smack on her fantastic lips" He loved it,to say the least!