• Facebook
  • Instagram
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • All About Jenny
    • Facebook
    • Instagram
    • Pinterest
Kitchen Skip
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Jenny
  • Subscribe to Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dishes

    Oven Roasted Asparagus

    Published: Mar 10, 2023 by Jenny

    Jump to Recipe
    roasted asparagus on a sheet-pan

    Roasted asparagus is a delicious and easy side dish that is a perfect addition to any meal. The most flavorful way to cook asparagus the oven. It's both tender and crispy, with a rich roasted flavor. 

    a sheet-pan with cooked asparagus on it this recipe

    This asparagus recipe shows you everything you need to know about how to cook asparagus. Asparagus cooks quickly, making it a healthy side dish that's easy to get on the table for family dinner.

    Asparagus pairs really well with fish, like salmon and cod, and can also be served with chicken, pasta and many other dishes. Try it with Mediterranean grilled chicken or baked panko cod.  

    Did you know that asparagus can also be cooked in your Instant Pot? Try balsamic glazed Instant Pot asparagus.

    Jump to:
    • How to Pick the Best Asparagus
    • How to Trim and Prep Asparagus for Roasting
    • How to Cook Asparagus
    • Do I Need to Blanch the Asparagus?
    • What to Season Asparagus With
    • Storage Instructions
    • FAQs
    • What to Serve with This Recipe
    • 📖 Recipe

    How to Pick the Best Asparagus

    Choose firm (not droopy) stalks. The tips should be tight, not loose and separated.

    Some stalks are very skinny, others will be quite large and fat. Which size you choose to buy is a matter of personal preference. Fatter stalks tend to hold their shape after being cooked, while skinny stalks will become soft and limp.

    How to Trim and Prep Asparagus for Roasting

    Asparagus should always be washed. Try filling a large bowl with water, then hold a small bunch of spears in a bundle and swish the tips in the water to release any sand nor dirt. Then, rinse briefly under running water.

    After washing, make sure to pat the asparagus dry.

    The bottom part of an asparagus spear is often tough and chewy. For this reason, it's best to trim off the bottom inch or so.

    There are two ways to trim the bottom of asparagus: snapping the bottom off with your hands or cutting the bottom off with a knife.

    Snapping off the bottom is easy and fast, because the spears have a natural breaking point. However, sometimes you end up losing more of the spear than you need to.

    To make asparagus less stringy, you can use a vegetable peeler to peel a thin layer from the bottom couple inches. This removes the tough outer skin and makes asparagus less stringy and chewy.

    trimmed raw asparagus spears

    Trim asparagus by snapping off the bottom.

    raw asparagus shaved with a vegetable peeler

    Shave a thin layer off of asparagus to make it less stringy

    How to Cook Asparagus

    Asparagus can be oven-roasted, blanched or boiled, steamed, grilled or sautéed.

    The recipe card at the bottom of this post has detailed instructions and ingredients measurements for oven-roasting asparagus.

    raw asparagus on a sheet pan drizzled with olive oil

    Step 1: After trimming off the bottom, toss asparagus in a light coating of oil. Season with salt and pepper. Garlic powder is optional. Space the spears out on the sheet-pan so it's not crowded.

    roasted asparagus spears on a sheet pan

    Step 2: Roast at 425F for 9 to 15 minutes, depending on how thick the spears are. Shake the pan once to flip the spears while they roast.

    Helpful Tip: If you're grilling or roasting, you don't need as much oil as you think. Adding too much oil makes asparagus limp and oily. Try adding just 1 to 2 teaspoon of olive oil per pound of asparagus. Drizzle oil over the spears and then toss really well to coat each spear with a thin layer of olive oil before roasting.

    Grilled: Use a grill basket or foil to keep the spears from falling through the grates. Lightly oil the asparagus and grill for 6 to 10 minutes until tender and nicely browned.

    Boiled: Put the spears in a pot or shallow skillet with just enough water to cover, plus a generous pinch of salt. Gently simmer until just tender and still bright green, about 5 to 7 minutes depending on how thick the stalks are.

    Blanched: Boil for just 2 to 3 minutes in salty water, then plunge the spears into a bowl of ice water to immediately cool.

    Sautéed: Cut the spears into 2-inch pieces. Saute in oil or butter for 3 to 6 minutes until gender.

    Do I Need to Blanch the Asparagus?

    Blanching is a cooking method that involves boiling vegetables for just a few minutes until they’re just barely tender, then plunging the vegetables into ice water to stop the cooking process. Blanching is used to give vegetables a crisp-tender texture and preserve the bright color.

    To blanch asparagus, bring a pot of salted water to a boil. Or, you can use a wide saucepan filled with 1-2 inches of water. Add the asparagus spears, so they are completely submerged in water. Boil for just 2 to 3 minutes, then plunge the spears into a bowl of ice water to immediately cool.

    You can blanch asparagus as a cooking method on its own, if you like fresh, bright green spears without oil. Blanched asparagus can be used in dishes like salad, omelettes and pasta. It can also be served with dip on a veggie platter.

    Some cooks like to blanch asparagus before roasting or grilling the spears. Blanching cooks the asparagus, then you just need to roast or grill it for a few minutes to brown the outside. If you choose this method, be very careful not to overcook the asparagus once it's in the oven or on the grill.

    What to Season Asparagus With

    You don't have to choose just one of these extra flavors to season asparagus. Combining seasoning ingredients like parmesan and lemon makes asparagus extra-flavorful.

    Parmesan: Add grated parmesan either before or after the asparagus is cooked. Adding it before cooking will melt the cheese, making it slightly crispy and salty. Adding it after will dust the stalks with a light, flavorful layer of parmensan.

    For a vegan option, sprinkle nutritional yeast over roasted asparagus.

    Feta or goat cheese: These cheeses add creamy, salty flavor to asparagus. Scatter crumbles after the asparagus is cooked.

    Breadcrumbs: Panko adds delicious crunch. The best method is to toast the panko separately with olive oil or butter in a saute pan until light brown, and then sprinkle it over the cooked spears. If you try to roast asparagus in the oven with panko, the breadcrumbs might burn before the asparagus is ready.

    For extra deliciousness, sprinkle parmesan and toasted panko on top!

    Nuts: Toasted nuts add crunchy, nutty flavor. Slivered or sliced almonds, chopped walnuts and pine nuts are especially good.

    Garlic: Saute fresh garlic with olive oil or butter and spoon it over cooked asparagus. Or, season the spears with garlic powder before cooking.

    Mustard vinaigrette: Roast a large batch of asparagus then serve it at room temperature, drizzled with mustard vinaigrette. Try dill and mustard vinaigrette or a classic mustard vinaigrette. You can also drizzle it with balsamic vinegar.

    Mayonnaise or dip: Dip spears of asparagus into a creamy dressing/dip, like Green Goddess or honey mustard yogurt dressing. You can also dip spears into mayonnaise that is spiked with a squeeze of lemon.

    Lemon: There are several ways to add bright lemon flavor. Lay slices of lemon over or under asparagus as it roasts. Or, grate lemon zests over asparagus before or after it cooks. Or, squeeze a wedge of lemon over the cooked spears.

    close up of roasted asparagus with parmesan and lemon

    Storage Instructions

    Asparagus can stay fresh for up to 5 days in your refrigerator. After that, it's likely to start getting limp or a bit dry. You can extend the life of raw asparagus by wrapping the bottom of the stalks in a damp paper towel or sitting it upright in a jar with 1 to 2 inches of water.

    Cooked asparagus tastes best if eaten within 2 days, although it stays fresh up to five days. The texture will get softer if it's in the fridge too long. Even so, it can be a healthy choice when you meal prep vegetables.

    FAQs

    Why is my asparagus mushy?

    Asparagus will get mushy when it's overcooked or when too much oil has been added to the asparagus.

    Why is my asparagus stringy?

    The outer peel (skin) makes asparagus stringy. To avoid this, try peeling a thin layer from asparagus spears using a vegetable peeler.

    How do I know when it's perfectly cooked?

    Asparagus should be tender but not mushy. Try poking the tip of knife into the spear; it should go in easily with a little bit of resistance.

    What is the best time of year for asparagus?

    Depending on where you live, asparagus season stretches from February to June. In many climates, asparagus is thought of as a spring vegetable. However, it's possible to buy asparagus year-round in grocery stores because it's grown in hothouses.

    What is white asparagus?

    White asparagus is grown underground to prevent it from turning green. Without sunlight, there is no photosynthesis or development of chlorophyll, which turns the spears green. White asparagus can be cooked the same way as green.

    Can I use the convection setting on my oven to cook it?

    Cooking asparagus in a convection oven makes the spears slightly more browned and the tips slightly crispier than if cooked in a regular oven. Overall, the difference isn't all that noticeable.

    What to Serve with This Recipe

    • cooked white rice and orzo in a bowl garnished with dill
      Orzo Rice
    • cooked Greek chicken
      Kefir Marinated Greek Chicken Breasts
    • bowl of shredded chicken
      Instant Pot Jerk Chicken
    • plate of shrimp seared in butter
      Pan Seared Shrimp

    Does this recipe make you hungry?
    SUBSCRIBE
    to the Kitchen Skip newsletter
    for helpful tips, easy recipes
    & good conversation

    Print

    📖 Recipe

    Oven Roasted Asparagus Recipe

    a plate of cooked asparagus
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 1 reviews

    There are many ways to cook asparagus, but the most flavorful method is roasting in the oven. It's tender and crispy, with a rich roasted flavor. 

    This is a simple, flavor recipe for oven roasted asparagus. If you'd like to add more seasonings, there are many great ideas in the blog section above " What to Season Asparagus With." 

    Roasted asparagus is a delicious and easy side dish that is a perfect addition to any meal. Try it with grilled Mediterranean chicken , pan-seared shrimp, or baked panko cod.

     

    • Author: Jenny
    • Prep Time: 5 minutes
    • Cook Time: 12 minutes
    • Total Time: 17 minutes
    • Yield: 2 to 4 servings 1x
    • Category: side dishes
    • Method: roasting
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 1 pound of asparagus, trimmed
    • 2 teaspoons olive oil or vegetable oil
    • ¼ teaspoon garlic powder
    • Light sprinkle of salt (about ⅛ teaspoon)
    • Light sprinkle of black pepper (optional)

    Instructions

    • Heat oven to 425F
    • Put the asparagus on a sheet pan and drizzle with olive oil. Use your hands to gently toss the asparagus really well, so that each spear is coasted in oil. Make sure the tips are coated! You can add more oil if you want, but don't add too much or the asparagus will get limp and oily as it cooks.
    • Season with garlic powder and salt.  
    • Spread the spears out so there is a little bit of space between each one. This helps the spears get crispier. 
    • Roast for 9 to 12 minutes, depending on the size of the spears. Shake the pan once while roasting, to move the spears around.
    • Skinny spears take less time to cook and fat spears might even take up to 15 minutes. You know asparagus is perfectly roasted when it's lightly browned, slightly crispy at the tips and has a tender but not mushy texture when pierced with the tip of a knife. 

     

    Notes

    To trim asparagus, you can use one of two methods:  snapping the bottom off with your hands or cutting the bottom off with a knife. Snapping off the bottom of the spears is easy and fast, because the spears have a natural breaking point. If using a knife, cut off the bottom 1 to 2 inches. 

     

     

    Keywords: Easy Oven Roasted Asparagus Recipe, roasted asparagus

    Please rate and review this recipe!

    Your reviews help other readers. They also help me provide the best recipes possible. Thanks!

    More Delicious Recipes

    • a bowl of mashed potatoes topped with chives
      Instant Pot Mashed Potatoes (no drain)
    • a bowl of cooked pinto beans
      Instant Pot Pinto Beans (soaked and no soak)
    • bowl of black beans
      Instant Pot Black Beans (no soak)
    • boiled florets of broccoli in a glass pyrex dish
      How to Boil Broccoli

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jenny

      March 11, 2023 at 7:01 am

      This recipe is really easy and always makes asparagus with a lot of flavor.

      ★★★★★

      Reply

    Primary Sidebar

    • Instagram
    • Pinterest

    Hi, I'm Jenny!
    Mama of two, professional recipe developer, optimist, lover of buttered toast and steaming hot mugs of coffee. I'm here to help you get dinner on the table! Learn More About Me…

    Yummy Salads

    • bowl of macaroni salad with chicken and herbs
      Macaroni Salad with Chicken
    • a bowl of chicken salad with bacon, lettuce, tomatoes and croutons
      BLT Chicken Salad with Creme Fraiche Dressing
    • a bowl of kale slaw with sliced apples, pecans and poppy seeds
      Kale Apple Slaw with Lemon Poppy Seed Dressing
    • bowl of broccoli slaw with honey mustard dressing
      Broccolini Slaw with Honey Mustard Yogurt Dressing

    Instant Pot Chicken

    • bowl of sliced chicken breast, potatoes and carrots
      Instant Pot Lemon Garlic Chicken Breasts with Potatoes & Carrots
    • a bowl of chicken breast and white rice soup
      Instant Pot Chicken and Rice Soup
    • bowl of cooked white rice with shredded carrot topped with sliced chicken thighs
      Instant Pot Chicken Thighs and Rice
    • A bowl of Filipino chicken adobo made with boneless, skinless chicken thighs
      Instant Pot Chicken Adobo

    Watch My Web Stories

    Welcome to Kitchen Skip


    Hi, I’m Jenny!
    Recipe developer, writer and Mama of two. I’m here to help answer the never-ending question, what’s for dinner?
    On Kitchen Skip you’ll find easy dinner recipes for busy parents who want to eat well without spending too much time in the kitchen.

    • Facebook
    • Instagram
    • Pinterest

    Footer

    Newsletter

    SIGN UP
    for easy dinner recipes

    Let's Get Social!
    Instagram
    Pinterest

    • Privacy Policy
    • Contact

    ^ back to top

    Images and text copyright Jenny Meier in 2022. Do not repost images or recipes without requesting permission

    Copyright © 2022 on the Foodie Pro Theme

    We are using cookies to give you the best experience on our website.

    You can find out more about which cookies we are using by reading our privacy policy.

    Kitchen Skip
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.