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

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.

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.

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!

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