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!
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!
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.
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.
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.
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 Vegetables
- Roasted Green Beans
- Roasted Broccoli
- Roasted Cauliflower
- Roasted Sweet Potatoes
- Roasted Brussels Sprouts
- 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.
Have you tried this recipe?
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Photos by A Little Salt
This sounds so simple and delicious! Love asparagus!
I just bought a huge load of asparagus; i need to try this!
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!
Roasting is one of my favourite ways to enjoy asparagus – never tried dressing them up with balsamic vinegar though, but sure sounds tasty!
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!
Thanks everyone. I hope you enjoy some roasted asparagus this spring!
Wow, so glad you commented on my site, because I can now bookmark yours and find all sorts of yummyness! I love asparagus!!
I am alllll about the spring asparagus!
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.
Oh how I love asparagus – yum! And your photos make my mouth water, Maria! 10:59pm and I am now craving asparagus 😉
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!
Stacey-we love that frittata, glad you enjoyed it too!
Mmm, roasted asparagus sounds so yummy right now – yay for spring veggies!
Sounds like a perfect combination of flavors.
Wising you both a Happy Easter!
I must try this recipe! I will eat anything involving asparagus. YUM!
I have been eating asparagus like crazy lately, and this sounds like a great way to have it!
I LOVE balsamic vinegar with veggies! YUM!
I agree about roasting asparagus. So delicious!!!! I will try it with the balsamic. Thanks!!!
this is my favour recipe whit balsamic vinegar. For the balsami vinegar’s lover signal my family’s old cellar at Modena: Acetaia di Giorgio. We produced balsamic vinegar from 1870.
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Mmmm!!! Going to sprinkle with some freshly shredded parmesan too!! Thanks, Maria!! 🙂
Im going to try the recipe . it does look simple and tasty .
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!
My husband made this for dinner last night and it was the best part of our meal.
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