Oven Roasted Asparagus is a quick side dish that is simple to prepare, can be made in several different ways, and never disappoints in flavor! This recipe is ready in 20 minutes and a great side for fish, steak, and chicken.
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Oven Roasted Asparagus
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Asparagus is one of those vegetables that is full of great nutrients (including high levels of vitamins A and C, potassium, iron and calcium) and goes well with a variety of different meals.
It can be cooked in a number of ways – boiled, steamed, sautéed, grilled/broiled, and roasted in the oven – which is one of my favorite ways to cook it.
Asparagus is labor-intensive to grow and harvest, and the price tag will match that – but the savory flavor is very much worth it!
Enjoy asparagus as a side dish chicken, fish, beef, pork, bacon, and seafood. Or even server it as a starter/appetizer.
It also goes well with cheese and eggs – roasted asparagus dipped in a soft-poached or boiled egg is such an indulgent breakfast or brunch dish that everyone must try!
Asparagus crops are harvested from February to June, but spring is the absolute best time for this vegetable. Depending on where you live in the world, the peak season will vary. However, asparagus is available year-round.
When buying asparagus choose bright green stems (which may have slightly purple tips) which are firm with no signs of shriveling or being limp.
You will want to cook asparagus as soon as possible after buying it, ideally the same day or within a day or two.
Do not wash or soak the asparagus before storing – this will speed up the deterioration process and we don’t want that.
As I said earlier, you want to cook this vegetable as soon as possible after buying it – this is when it will taste its best.
But if that isn’t possible you can store it the fridge:
- Cut a small piece of the ends of the asparagus and place in a glass or jug with an inch or so of water – think of them a bit like cut flowers! Loosely cover with a plastic bag and keep in the fridge. This is the best method and the spears should keep for up to a week. If the water turns cloudy, just change it.
- You can also wrap the trimmed ends with some damp paper towels and place them in a loose-fitting plastic bag. Store in the crisper/salad drawer section of your fridge.
You will know when asparagus has gone bad because it will go abnormally soft and mushy, and may develop black spots. Discard immediately and use quicker next time.
Preparing Asparagus for Cooking
Asparagus is easy to prepare for cooking – start by washing away any of the dirt, and if the stems are thin, that is pretty much it.
The thicker stems of asparagus will need to be trimmed as the ends can become woody. This is a quick thing to do, you simply bend the spear and the tough end will snap away. You can then continue to do that with all of the spears, or use that as a template for cutting the rest.
You can, if you need to, use a vegetable peeler to pare away the tough exterior to reveal the tender flesh beneath.
More Recipes Using Asparagus
Asparagus is a great side vegetable, here are some recipes that use it:
- Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- Sheet Pan Chicken Breasts & Summer Vegetables
More Side Dish Recipes
Looking for more side dish inspo? Check these recipes out next:
Oven-Roasted Asparagus Variations
In this recipe, the asparagus is simply roasted with olive oil, salt, and pepper, but here are a few more flavor combinations for you to try!
Use the base recipe as in the card using olive oil, salt, and pepper, but you could also add:
- Grated Parmesan cheese and finely chopped garlic
- Grated Mozzarella cheese and finely chopped garlic
- Grated Parmesan cheese and lemon juice
- Lemon juice and finely chopped garlic
- Wrap bundles of asparagus spears with bacon
- Sprinkle with “Everything But the Bagel” seasoning
- Add other vegetables such as cherry tomatoes, mushrooms, roasted red peppers
How Do I Make Oven-Roasted Asparagus?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 lbs. fresh asparagus, trimmed
- 2 T. extra virgin olive oil
- Sea salt & black pepper, to taste
- Pre-heat oven to 220C/425F/Gas 7 and. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Spread the trimmed asparagus onto the prepared baking sheet and drizzle with the olive oil. Season with salt and black pepper, to taste, and gently toss to combine. When asparagus is evenly coated, spread into a single layer without overcrowding.
- Place baking sheet into the preheated oven and roast for 8-10 minutes, or until crisp-tender. Turn the asparagus once while roasting. Actual cook time will depend on the thickness of the asparagus and the desired consistency. Check after 6 minutes and adjust cook time accordingly.
- Remove from oven and serve immediately. Enjoy!
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 60mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the side, but what about the rest of the courses?
This recipe is actually an accompaniment to another recipe on my blog, so I’m linking to that below, along with a few extra courses.
Here are additional recipes to make a full meal!
- Appetizer: Balsamic Mozzarella Stuffed Grape Tomatoes
- Main Dish: Pan-Seared Fish with Lime Butter Sauce
- Side Dish: Garlic Mashed Potatoes
- Beverage: Brazilian Caipirinha Cocktail
- Dessert: Mini Berry Pavlovas
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!