Roasted Asparagus

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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!

Roasted asparagus on a plate with lemons.
Photo: Gayle McLeod

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!
Ingredients for roasted asparagus.

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

A sheet pan of asparagus with fresh garlic.

How To Roast Asparagus

  1. 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. 
  2. 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. 
A sheet pan of asparagus with garlic before roasting.

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!

Roasted asparagus on a sheet pan.

More Roasted Vegetables

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.

A plate of roasted asparagus with lemons.

Roasted Asparagus

5 from 8 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

Roasted asparagus is the ultimate spring side dish—with fresh garlic and finished with fresh lemon juice. Simple and so delicious!

Equipment

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.
    Slicing asparagus on a wooden board before roasting.
  • 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.
    Showing how to roast asparagus.
  • 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.
    Finished roasted asparagus on a baking sheet.
  • Garnish before serving. Transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top.
    A white plate of roasted asparagus.

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

Calories: 87kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 584mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 3mg
Course: Side Dish
Cuisine: American
Keyword: How to roast asparagus, Roasted Asparagus
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Originally published April 2022, but updated to include to photos and information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

5 from 8 votes

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Recipe Rating




15 Comments

  1. Omg Lisa -awesome made it several times but add white wine. Have given recipe to my family too5 stars

  2. My oldest grandson came to visit recently and I made his favorite vegetable with this recipe. He loved it and so did I! Yum.5 stars

    1. Thrilled to hear you both loved this roasted asparagus, Pat! Can’t beat this recipe for the perfect spring side dish.

  3. Hello, I have a question, does the chopped garlic turn brown while roasting and have a bitter taste?

    Thank you,
    Maria

    1. 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!

  4. 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. Blessings5 stars

  5. 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.5 stars

  6. 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.5 stars