Roasted Asparagus
15 Comments
Apr 14, 2025
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Roasted asparagus is the spring side dish I make all season long. The crisp-tender spears are roasted with fresh garlic and finished with a squeeze of lemon juice—simple yet delicious!
Why You’ll Love This Roasted Asparagus
You know spring has sprung when there’s fresh asparagus in the kitchen. The earthy and slightly sweet aroma of roasted asparagus is one of my favorite parts of spring cooking (right up there with asparagus soup, of course!). I have a soft spot for seasonal roasted vegetables because they’re the best way to enjoy them in their purest form. Plus, they’re great for meal prep—a definite bonus in my book! Here’s what else you’ll love about my recipe:
- It’s quick and easy. It needs just 10 minutes in the oven, similar to my air fryer asparagus.
- Endless serving options. I love chopping roasted asparagus into a fresh spring salad or topping a few spears with a poached egg for breakfast. I’ll share all my favorite serving ideas below!
Roasted Asparagus Ingredients
- Asparagus: I’m using medium-sized green spears, but you can also use white or purple asparagus for a fun pop of color. If you have thin spears, reduce the roasting time slightly.
- Seasoning: A simple blend of garlic, salt, and black pepper is all you need. I highly recommend using fresh garlic instead of garlic powder for the best garlicky flavor.
Find the printable recipe with measurements below
How To Roast Asparagus
- Prep the asparagus. Snap off (or cut) and discard the woody ends of the asparagus. Then, on a baking sheet, toss the spears with olive oil, garlic, salt, and pepper, and arrange them in a flat, even layer.
- Roast the asparagus. Roast for 7 to 12 minutes at 425°F (220°C), until the spears are perfectly tender, but not overly soft. Then, transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top before serving.
Recipe Tips
- For thin asparagus spears, roast for 7 to 9 minutes. For thicker spears, roast for 10 to 12 minutes.
- If you purchase asparagus and don’t plan to cook it right away, here’s how you can keep it fresh. Just trim the ends and place the bundle upright in a jar filled with 1 inch of water. It will stay fresh in the fridge for 2 to 3 days.
Ways To Serve
- Pair it with delicious proteins. My favorites are baked salmon, baked cod, or a ribeye steak. But it works well with any main for the perfect spring dinner plate.
- Drizzle a sauce on it. With a buttery beurre blanc sauce or a nutty tahini sauce, you can turn this simple roasted dish into something special.
- Make it the star at breakfast. I’m always looking to add more greens to breakfast. Dice it up for a spring breakfast hash or a spring vegetable frittata, sauté it into an egg scramble, or layer it into an omelette.
- Add it to a salad or bowl. Throw-together salads or bowls are my jam, especially when I have tons of random leftover ingredients in my fridge. If you’re in the same situation, dice up the asparagus and add it to a bowl with leafy greens, grains, more colorful veggies, and a simple lemon vinaigrette.
Storage Tip
Any leftovers will keep in the fridge in an airtight container for 3 to 4 days. Just keep in mind that they will become softer over time, so it’s best to eat them fresh!
More Roasted Vegetables
- Roasted Sweet Potatoes: My go-to meal prep ingredient.
- Roasted Brussels Sprouts: A must-make for sprouts season.
- Garlic Herb Roasted Potatoes: A staple for delicious dinners.
- Roasted Broccoli: Another meal prep staple.
- Easy Roasted Beets: It brings out their sweetness!
If you make this roasted asparagus recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Roasted Asparagus
Description
Equipment
- Heavy Duty Sheet Pan My favorite set of sheet pans.
Ingredients
- 1 pound fresh asparagus, woody ends trimmed
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- lemon, juiced
Instructions
- Prep the asparagus. Preheat the oven to 425°F (220°C). Snap off (or cut off) and discard the woody ends of the asparagus.
- Season the asparagus. On the baking sheet, toss the asparagus spears with olive oil, garlic, salt, and pepper. Then arrange them in a flat, even layer.
- Bake in the oven. Bake for 7 to 12 minutes (less time for thinner spears, more time for thicker spears), until the spears are tender.
- Garnish before serving. Transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top.
Lisa’s Tips
- Storage tip: Any leftovers will keep in the fridge in an airtight container for 3 to 4 days. Just keep in mind that they will become softer over time, so it’s best to eat them fresh!
Nutrition
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Originally published April 2022, but updated to include to photos and information for your benefit!
Omg Lisa -awesome made it several times but add white wine. Have given recipe to my family too
Ooh, I’m sure it’s great with a little white wine. Great idea!
My oldest grandson came to visit recently and I made his favorite vegetable with this recipe. He loved it and so did I! Yum.
Thrilled to hear you both loved this roasted asparagus, Pat! Can’t beat this recipe for the perfect spring side dish.
Thank you for making good cooking easy. Your recipes always turn out well for me!
Hi Irene – Glad you’re finding the recipe easy to make!
Hello, I have a question, does the chopped garlic turn brown while roasting and have a bitter taste?
Thank you,
Maria
Hi Maria – I don’t believe so. It doesn’t take long to roast the asparagus in the oven, so it’s nice and quick. Enjoy!
I made this and it is a great easy way to cook asparagus. Since there are only two of us I tried freezing and it worked out fine by reheating in the toaster oven. Thank you so much for sharing your recipes. My husband needs to be gluten free so I come to your recipes over and over again. Blessings
Hi Rhonda – I’m so glad you two loved this roasted asparagus!
This asparagus was perfect! The flavor is yummy. I love how the asparagus was not soggy but had the perfect “crunch” to it. And it is a quick side to make.
Hi Shannon – I’m glad you enjoyed this roasted asparagus dish!
Simple and delicious! Roasted these while roasting butternut squash and sprouts!
Tested and approved! It’s easy to make and absolutely delicious.
What have you made! It looks heavenly. Happiness on a Plate! I am dropping by your place right now. Will you stop showing off and making me feel jealous.