Tender oven roasted asparagus finished with a squeeze of fresh lemon juice? Now that’s what I call the perfect side dish of spring greens to round out a simple yet healthy meal.
You know spring has sprung when there’s fresh asparagus roasting in the kitchen. My go-to breakfast routine is to make this asparagus with poached egg and prosciutto. I also love to plate roasted asparagus alongside a juicy baked salmon filet for dinner. But just like any meal prepped veggie, oven roasted asparagus goes a long way with a little creativity (as seen on my spring meal prep!).
Oven Roasted Asparagus – Just 4 Ingredients!
Sure, you can give roasted asparagus a delicious makeover with various spices or sauces. But a simple batch tossed with olive oil, garlic, salt, and pepper always hits the spot. It’s a classic!
- Asparagus: With asparagus season in full swing, you should be able to find various asparagus (thick and thin, plus green, white, and even purple!). But for this recipe, I’m using medium-sized green spears.
- Olive Oil: I always opt for extra-virgin olive oil when roasting vegetables, but you can also use avocado oil.
- Garlic: Let me emphasize the word fresh here. Stick with fresh garlic over garlic powder – trust me.
- Salt & Pepper: Just a sprinkle of both for the perfect savory touch. Plus, you can always add more if needed when taste testing at the end.
Find the printable recipe with measurements below
How To Store Fresh Asparagus
If you’re not cooking the asparagus right away, here’s a tip to keep it as fresh as possible for roasting. Keep it dry, unwashed, and trim the ends. Then place the bundle upright in a jar or container filled with 1 inch of water. It will keep in the fridge for 2 to 3 days.
How To Roast Asparagus
When it comes to roasting asparagus, it’s all about the timing. It doesn’t need much time to cook, which means it’s also very easy to overcook. So make sure to avoid soft, limpy spears make sure to read the tips below.
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prep the asparagus. Snap off (or cut) and discard the woody ends of the asparagus.
- Toss 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 away! Bake for 7 to 12 minutes, until the spears are tender.
- Add the final touches. Transfer the roasted asparagus to a serving platter and drizzle fresh lemon juice on top.
Pro tip: If you have thin asparagus spears, roast for 7 to 9 minutes. For thicker spears, roast for 10 to 12 minutes.
Ways To Serve Roasted Asparagus
Roasted asparagus never fails served alongside a perfectly seared or grilled hunk of steak. But let’s think outside the box a bit here. Treat this as a simple veggie that you can sneak into any meal. Here’s a few ideas to get those wheels turning.
- Make it the star at breakfast. I’m always looking to add more greens to breakfast. You can dice it up and add it into a spring breakfast hash topped with poached eggs, sauté it into an egg scramble, or even layer the spears in an omelette.
- Add it to a hearty bowl. Throw-together bowls are my jam, especially when I’ve got tons of random leftover ingredients in my fridge. So if you find yourself in the same situation, dice up the asparagus and add it to a bowl with leafy greens, rice, other colorful veggies, and a simple lemon vinaigrette.
Any leftovers will keep in the fridge for 3 to 4 days if stored in an airtight container. Just keep in mind that they will become softer over time, so it’s best to eat them fresh!
More Roasted Vegetables
Who doesn’t love the simplicity of roasting vegetables? It naturally brings out their best flavor with that sweet, smoky char! Here’s a few more roasted vegetables I love…
- Roasted Sweet Potatoes
- Roasted Brussels Sprouts
- Honey Glazed Carrots
- Garlic Herb Roasted Potatoes
- Roasted Broccoli
Come spring, grab those fresh bundles of asparagus and get to roasting! If you make this recipe, let me know how it turned out. I’d love to hear what you think in the comments below.
- 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
- Preheat the oven to 425°F (220°C). Snap off (or cut off) and discard the woody ends of 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 for 7 to 12 minutes (less time for thinner spears, more time for thicker spears), until the spears are tender.
- Transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top.