Roasted Asparagus


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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.

Roasted Asparagus on a white plate

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 (or even this air fryer asparagus) goes a long way with a little creativity (as seen on my spring meal prep!).

Ingredients for roasted asparagus on a table

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.

  • 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 at 425°F (220°C), until the spears are tender.
  • Add the final touches. Transfer the roasted asparagus to a serving platter and drizzle fresh lemon juice on top.

Helpful tip: If you have thin asparagus spears, roast for 7 to 9 minutes. For thicker spears, roast for 10 to 12 minutes.

A close up of roasted asparagus on a sheet pan

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.

Storing Leftovers

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!

A plate with roasted asparagus and lemons

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…

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.

A white plate with roasted asparagus on top

Roasted Asparagus

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


Tender roasted asparagus finished with a squeeze of fresh lemon juice? Now that's what we call the perfect side of spring greens!


  • 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.
    Chopped asparagus on a wooden board for roasted asparagus
  • On the baking sheet, toss the asparagus spears with olive oil, garlic, salt, and pepper. Then arrange them in a flat, even layer.
    A sheet pan of roasted asparagus
  • Bake for 7 to 12 minutes (less time for thinner spears, more time for thicker spears), until the spears are tender.
    A metal tray of roasted asparagus
  • Transfer the roasted asparagus to a serving platter and squeeze fresh lemon juice on top.
    Roasted asparagus on a plate with lemon wedges


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: Roasted Asparagus
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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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.

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Recipe Rating


  1. 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

  2. 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

  3. 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