Roasted Asparagus

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Quick Summary

How to make the BEST roasted asparagus! Roasting brings out the best flavor and it’s so easy! This simple vegetable side dish goes great with any meal. Plus, lots of flavor ideas for jazzing up plain roasted asparagus!

roasted asparagus on platter

It’s no secret that I LOVE roasted vegetables. Roasting brings out the best in any veggie, it’s basically magic. Asparagus is one of my favorite vegetables to roast because it is SO simple. You can have a delicious and nutritious vegetable that is full of flavor on the dinner table in about 15 minutes tops.

Roasted asparagus is the perfect side dish for springtime when asparagus is in season. The second I see asparagus start popping up in the store, I get super excited and buy several bunches. I roast bunch after bunch…and I also make my Shaved Asparagus Salad, another good asparagus recipe.

And since roasting brings out the best flavor, I bet your kids will eat them too. My boys pick up the spears and pretend they are actual spears or swords, but I don’t care since they always eat them:) Whatever it takes to get their greens!

cutting asparagus on cutting board with knife

How to Cut Asparagus

  • First, make sure you pick asparagus that is bright green and medium in size. You don’t want the spears to be too thick or too thin. I always look for medium size. Also, look for asparagus that is bright green. You don’t want the spears to be wilted, mushy, or slimy.
  • Get rid of the woody ends by cutting them off with a sharp knife. Line up all of the spears in a row and slice off the ends all at once. Cut right where the stalks turn from white into green.
  • You can also snap off the woody ends. Hold a spear up and break it off where it naturally starts to bend and break. It’s simple. All of the spears will break in different spots, so if you want the spears to be all of the same length, I recommend cutting off the ends.
asparagus on pan

How to Make Roasted Asparagus

I love how simple this recipe is. The hardest part is waiting for the oven to preheat, ha!

  • You want to roast the asparagus at a high temperature, 425 degrees F, so the asparagus get crispy.
  • For easy clean up, you can line a large baking sheet with parchment paper or aluminum foil.
  • Place the asparagus spears on the baking sheet, in a single layer, and drizzle with olive oil. Season with salt and pepper and they are ready to be roasted!
  • You don’t want to over cook the asparagus, you want the spears to stay nice and crisp. It will take anywhere from 9 to 15 minutes, it just depend on how thick your asparagus spears are.
how to roast asparagus

Flavor Variations

Roasted asparagus is great with just olive oil, salt, and pepper, but sometimes it’s fun to play around with the flavors. Here are a few ways to season roasted asparagus.

  • Balsamic Vinegar: You can toss the asparagus in a tablespoon of balsamic vinegar before roasting or add a little splash after it comes out of the oven.
  • Lemon juice: Add a fresh squeeze of lemon juice right before serving to brighten things up.
  • Cheese: Feel free to sprinkle freshly-grated Parmesan or Pecorino Romano on the spears either before or after roasting. You can also add crumbled feta cheese, goat cheese, or blue cheese after the asparagus has been roasted.
  • Butter– Richen things up with a drizzle of melted butter or brown butter.
  • Seasonings– I love topping roasted asparagus with Everything Bagel Seasoning. You could also add Italian seasoning or lemon pepper. If you want to add a little heat, add crushed red pepper flakes.
  • Nuts– Top the roasted asparagus with toasted nuts. A few of my favorites include: almonds, pecans, pistachios, and walnuts.
  • Herbs– Freshen things up by adding a handful of freshly chopped herbs. Basil, parsley, chives, dill, and cilantro are all good options.
oven roasted asparagus on pan

How to Store

We never have leftovers, we gobble up the entire pan, but if you do, you can store the asparagus in a container in the refrigerator for up to four days.

I recommend reheating on the stove top in a skillet or in the air fryer so the asparagus spears crisp back up. You can reheat in the microwave, but the spears will get a little limp.

More Roasted Vegetable Recipes

roasted asparagus recipe on platter with lemon and parmesan cheese
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Roasted Asparagus

Roasting asparagus brings out the best flavor and it's so easy! This simple vegetable side dish goes great with any meal.
4.72 from 7 votes


  • 1 pound asparagus spears
  • 1 to 2 tablespoons olive oil
  • Kosher salt and black pepper, to taste
  • Optional seasonings and/or garnishes: balsamic vinegar, fresh lemon juice, Parmesan cheese, toasted chopped nuts, freshly chopped herbs


  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Set aside.
  • Use a sharp knife to cut off the woody ends of the asparagus. Alternatively, you can snap them off. They will bend and snap in the right place. Discard the ends.
  • Place the asparagus spears on the large baking sheet and drizzle with olive oil. Season with salt and pepper. Toss until the spears are coated. Arrange the asparagus in a single layer on the pan.
  • Place the pan in the oven and roast for 9 to 15 minutes, or until tender but still slightly crisp. The time will depend on the size of your asparagus spears. Thin spears won’t take as long as thick spears, check early to be safe.
  • Transfer the asparagus to a serving platter and add additional seasonings and/or garnishes, if desired. Some of my favorites include: a drizzle of balsamic vinegar, fresh lemon juice, freshly grated Parmesan cheese, toasted nuts, or fresh herbs. See the post for tips. Serve Immediately.


Check the asparagus early. The roasting time will vary depending on your oven and how thick the asparagus spears are.
See the post for flavor variations! 


Calories: 58kcal, Carbohydrates: 5g, Protein: 2g, Fat: 3g, Sodium: 3mg, Potassium: 229mg, Fiber: 2g, Sugar: 3g, Vitamin A: 855IU, Vitamin C: 6.4mg, Calcium: 27mg, Iron: 2.4mg
Keywords roasted asparagus

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Photos by A Little Salt

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love asparagus and these roasted ones with balsamic are just perfect. I bet you guys will have quite the spread for Easter!! Wish we were closer, I would dress up like a bunny just to get some great eats!

  2. Roasting is one of my favourite ways to enjoy asparagus – never tried dressing them up with balsamic vinegar though, but sure sounds tasty!

  3. Mmm…this looks so wonderful. We’re not in Asparagus season yet, here in Ontario, but I can’t wait until we are. Just four or five more weeks to go!

  4. Wow, so glad you commented on my site, because I can now bookmark yours and find all sorts of yummyness! I love asparagus!!

  5. I just made roasted asparagus and tomatoes tonight. I was actually thinking it would be a whole lot tastier (not that it wasn’t delicious) with balsamic vinegar. I’m trying this next time.

  6. Oh how I love asparagus – yum! And your photos make my mouth water, Maria! 10:59pm and I am now craving asparagus 😉

  7. Maria,
    Can’t get enough of spring asparagus!
    I made your feta and artichoke frittata, on my blog today, and it was lovely.
    Have a happy Easter!

  8. I agree about roasting asparagus. So delicious!!!! I will try it with the balsamic. Thanks!!!

  9. It is the best time to make a few plans for the long run and it is time to be happy. I have read this submit and if I may just I want to counsel you some interesting issues or tips. Maybe you can write next articles referring to this article. I wish to read more issues about it!

    1. Well, you’re wrong about how to prep the Asparagus. First, if they’re not at least as big around as your thumb, pick another fresh vegetable. When you have Asparagus in a good restaurant, you’re served big, thick ones. Secondly, using a vegetable peeler, peel off the skin from the point where the scales begin. This ensures that the spears will cook evennly from top to bottom. Thirdly, holding the spear in one hand, bend it with the fingers of the other. It should end about 75° and break. If it doesn’t, throw them away, they’re old. If it snaps off crisply, you’re in business. Snap off all the bottoms of the spears, then trim off the ragged ends. This is purely for aesthetics, they will not all be the same length. That’s All Folks!

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