Roasted Asparagus is one of the best side dishes! It roasts quickly, in under 10 minutes, and becomes much more flavorful when cooked at a high temperature.
This recipe shares how to make oven roasted asparagus 2 different ways — a basic version and one with some crunch!
Serve this asparagus with Citrus Salad, creamy Mashed Potatoes, and Roasted Carrots for the perfect side dish line-up.
Roasted Asparagus Recipe
I love asparagus! It’s such a great vegetable that adds texture and flavor to so many dishes. It’s also perfect as a standalone side dish (especially for Easter or other holiday meals). Roasted Asparagus is also a great addition to a meat-heavy meal.
Some of my favorite meals using Roasted Asparagus is this One-Pan Sausage and Veggies, this Asparagus salad, or this One-Pan Lemon Chicken.
Besides how delicious it tastes, another great thing about asparagus is how quickly it can be ready. In only about 10 minutes of roasting time, you can have this amazing dish on your table.
Roasting Is The Best Way To Cook Asparagus
When you roast asparagus at a high heat, it caramelizes the outside while keeping the inside nice and tender. This cooking method really brings out the best possible flavor and delivers the best texture.
Ingredients In Oven Roasted Asparagus
- Asparagus: The star of this recipe — asparagus shines when roasted, which brings out its flavors. Remember to snap off the woody ends before cooking to ensure tenderness throughout the spear.
- Olive Oil: This ingredient helps the seasonings stick and makes sure the asparagus roasts evenly.
- Seasonings: A simple combination of salt, pepper, and garlic powder is all you need to for a great flavor.
- Breadcrumbs (optional): These add a delicious crispy texture. If you’re in a pinch, regular breadcrumbs can be used instead.
- Parmesan Cheese (optional): This cheese melts beautifully and gives the asparagus a savory/salty flavor. I like freshly grating the cheese to get the best melt.
How To Roast Asparagus
- Preheat: Set the oven to 425°F.
- Prepare Asparagus: Rinse and completely dry the asparagus. Snap off the woody ends.
- Season: Lay the asparagus on a baking sheet, drizzle with olive oil, and season. Toss to coat evenly.
- Add Toppings: Optionally, add breadcrumbs and Parmesan cheese, tossing for even coating.
- Arrange: Spread the asparagus in a single layer to make sure they evenly roast.
- Roast: Bake for 7-11 minutes, or until tender and lightly browned.
- Serve: Enjoy the roasted asparagus hot from the oven!
Quick Tip
Watch Asparagus Size: Since there can be a lot of variation, check to make sure the spears are cooked rather than only timing it.
How To Prepare Asparagus For Roasting
- Rinse in cold water and dry completely by rolling in towels. If the asparagus is wet, it won’t roast correctly.
- Working with one at a time, hold the bottom and middle of a spear.
- Bend gently until it snaps at the natural tender point.
- Discard the tough end and keep the top for cooking.
FAQs
1. Pick straight, firm asparagus with moist ends. Choose between thin stems (sweeter, more tender) and thick stems (meatier, stronger flavor).
2. To store: Cut 1 inch off the bottom, stand in a cup with 1-2 inches of water, refrigerate, and loosely cover with plastic for 5-6 days.
3. Signs of bad asparagus: slimy texture or unpleasant smell.
Asparagus is done when it’s bright green and slightly crisp.
Check doneness with a fork or by tasting: if it’s too hard, it’s undercooked; if it’s too soft, it’s overcooked.
Soggy asparagus happens if it’s too crowded on the tray, too oily, cooked at too low a heat, overcooked, or wet before roasting. Space them out, use less oil, cook at high heat, and dry them well.
I’ve found that roasting asparagus at 425°F works best. Depending on the thickness of the spears, they should be done in 7-11 minutes.
Storage
After roasting asparagus, it’s best to eat it right away because it can become soft when stored. If you need to store it:
- Allow it to cool first then place it in an airtight container.
- Keep it in the refrigerator for up to 3 days.
What To Serve With Roasted Asparagus
- Shepherd’s Pie a meat and veggie pie with mashed potato topping.
- Crock Pot Roast with the best Tuscan seasoning blend.
- Bruschetta Chicken a great Spring meal with fresh basil.
- Baked Ziti with Chicken cheesy comfort food!
- Stuffed Shells simple to make and a total crowd pleaser!
Roasted Asparagus Recipe
Equipment
- large sheet pan, for roasting
Ingredients
Topping Options
- Toppings as desired see note 1
Instructions
- Preheat oven to 425°F (220°C). Set out a large sheet pan.
- Rinse asparagus under cold water and dry completely (you can quickly dry them by rolling the spears between two kitchen towels). Break off the woody ends by bending each spear until it snaps naturally.
- Arrange asparagus on the sheet pan. Drizzle with olive oil, then add salt, pepper, and garlic powder. Toss with hands to coat evenly.
- If using, evenly sprinkle the panko (see note 2) and Parmesan (see note 3) over the asparagus, then toss gently to coat.
- Spread the asparagus in a single layer on the sheet, ensuring they are not overlapping. It’s okay if some of the panko/Parmesan mixture falls onto the pan.
- Bake for 7-11 minutes, or until asparagus is tender, lightly browned, and cheese has melted. Cooking time may vary based on the thickness of the spears.
- Transfer asparagus to a serving plate. Scatter any toasted breadcrumb bits from the tray over the spears. If not using the panko mixture, drizzle freshly squeezed lemon juice over the asparagus before serving. A sprinkle of Parmesan also goes nicely with lemon.
- Enjoy immediately while hot.
Video
Recipe Notes
- Option 1: 1 large lemon (2 tbsp juice) plus freshly grated Parmesan cheese (2–4 tbsps)
- Option 2: 1/4 cup of each: panko breadcrumbs and freshly grated Parmesan cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We make this all the time. Using panko/breadcrumbs and grated cheese.
So thrilled to hear this! Thanks Nanette!
We made it for Easter Dinner- very tasty and I liked the seasonings. I usually roast them plain w/ olive oil S/P. I thought it was just a little too salty. I will cut down on salt or eliminate it since the cheese is salty too.
So glad you enjoyed! Thanks Arlene! 🙂
Not enough words to describe how much we love this recipe!
I’m so happy to hear! Thanks Callie! 🙂
This post is very nice
Thank you!
Hands down the BEST recipe for roasted asparagus I’ve ever had in my life! I have searched the Web and your recipes stand out because of the flavor and the knowledge that comes along with your recipes! I absolutely adore you. Thank you for bringing flavor back into my kitchen with foods that I typically wouldn’t attempt to cook. I recently started dating a gentleman who is a vegetarian and your recipes help me look like a rock star! Thank you!!!
Awe Michelle your comment seriously made my day! I am so happy to hear how much you loved the asparagus and so happy you’ve enjoyed my other recipes! You sound like a rock star! 🙂 Thanks for your comment! 🙂
I love this recipe. Easy-breezy. They turned out great and tasty.
I’m soo happy to hear this! Thanks so much for your comment! 🙂
Thank you! I am always overcooking asparagus. Not with this recipe – perfecto! A little crunch and wonderfully seasoned.
So happy to hear this was a hit! Thanks for the comment Brooke 🙂