How to Cook Asparagus in the Oven [Plus Seasoning Ideas]
Asparagus season is here, and I’m super excited. Asparagus is one of my favorite springtime vegetables, and it’s so easy to cook in the oven. Baked asparagus is a healthy, easy side dish that pairs well with pretty much anything.
Can you roast asparagus in the oven? Yes, you can roast asparagus in the oven. In fact, roasting it brings out its very best flavor. Cooking it at high heat helps caramelize the asparagus’s skin and crisps up the tips while the insides stay juicy and tender.
If you’re looking for nutrition, oven-baked asparagus is a great source for:
And so much more!
Roasting asparagus is an easy, yummy way to get your nutritious veggies! Plus, it’s gluten-free.
Throw asparagus on your shopping list and start making this flavorful spring delight today. Looking for other cooking methods? Check out my recipe for making air fryer asparagus.
Roasted Asparagus Ingredients
Roast asparagus is so simple to make with just four basic ingredients and very little prep time. Here are the 4 ingredients you’ll need to make this roasted asparagus recipe:
Fresh Asparagus: While asparagus is available year-round, it’s at its best in the spring, starting around Easter. There are other colors, like purple or white asparagus, but green is the most common and suited for this recipe.
Extra Virgin Olive Oil: Or you can use your preferred cooking oil.
Fine Sea Salt: Salt helps pop the roasted asparagus flavor.
Freshly Ground Black Pepper: Use freshly ground pepper for seasoning.
Asparagus varies in thickness, and any thickness will work here. Just look for bright, firm asparagus stalks with tightly closed ends. I recommend buying organic or locally grown from a source known to use organic growing methods, if at all possible.
How to Cook Asparagus in the Oven Instructions
Ready to cook? Here’s what to do to get perfect oven-roasted asparagus:
Prep: Heat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Trim the Asparagus: You’ll want to clean up your asparagus by snapping or cutting off the dry, woody ends of the asparagus spears. If you’re using large asparagus spears, you can also peel off the tough ends on the lower portion of the stalks with a vegetable peeler (optional).
Season the Asparagus: Toss the asparagus in olive oil, salt, and pepper and spread them onto your prepared baking sheet. Arrange the spears in a single layer.
Roast the Asparagus: Roast until the spears are lightly browned and easily pierced by a fork—about 10-15 minutes of total time, depending on the thickness of the asparagus spears. Mine cooked to tender, crispy perfection in just 10 minutes.
Serve the Asparagus: Transfer the roasted asparagus onto a serving platter. Add any additional seasonings. Enjoy these healthy carbs!
Best Asparagus Seasoning Options
Asparagus is not only super simple to make, but it’s also a very versatile dish. There are lots of ways to add more flavor if you’d like. Here are some of my favorites:
Garlic: Toss in some fresh finely chopped garlic to the asparagus before cooking.
Lemon: Sprinkle cooked asparagus with a squeeze of fresh lemon juice or fresh lemon zest.
Fresh Herbs: Top your roasted asparagus with your favorite fresh herbs like parsley or chives.
Parmesan Cheese: Add some freshly grated Parmesan cheese before serving your asparagus—or in the final moments of cooking to melt the Parm cheese.
Toasted Nuts: Sprinkle some chopped, toasted nuts, like almonds or walnuts, on the asparagus before serving.
Savory: Drizzle your asparagus with a balsamic vinegar reduction before serving to contrast with the caramelized flavor.
A Few More Recipe Tips
Here are a few more helpful tips on how to cook asparagus in the oven, as well as a couple FAQs:
How to Store Raw Asparagus: Keep your raw asparagus perky and fresh by storing it end-side down in a vase or drinking glass filled with a few inches of water (like you would fresh flowers). Cover with a plastic bag, then refrigerate for up to 5 days.
Storing Cooked Asparagus: Roasted asparagus tastes best when eaten shortly after cooking—it can get soggy quickly. But it can be stored in an air-tight container in the refrigerator for a day or two, then reheated before serving. I suggest reheating it in the oven.
Using Leftover Asparagus: One of my favorite ways to use leftover asparagus is to add it to other dishes like omelets, frittatas, or soup.
How long do you cook asparagus in the oven? You cook asparagus in the oven for 10-15 minutes at 425 degrees Fahrenheit.
Can I freeze oven-roasted asparagus? It’s not a good idea to freeze oven-roasted asparagus. It will become mushy.
Get all my best tips on how to cook asparagus in the oven! Plus, my go-to seasoning and serving ideas.
2 pounds of asparagus
1–2 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper to taste
Optional toppings: fresh lemon juice or zest, finely chopped fresh herbs like parsley or chives, freshly grated Parmesan cheese, or chopped toasted nuts, like almonds or walnuts.
Heat the oven to 425 degrees and line a baking sheet with parchment paper.
Trim the asparagus by snapping or cutting off the dry, woody ends of the asparagus spears. If you’re using large asparagus spears, you may also peel off the tough skin on the lower portion of the stalks with a vegetable peeler (optional).
Toss the asparagus in olive oil, salt, and pepper (and finely chopped garlic if using) and spread onto your prepared baking sheet in a single layer.
Roast until the spears are just starting to brown and are easily pierced by a fork, about 10 to 15 minutes, depending on thickness. Mine cooked in 10 minutes.
Transfer the roasted asparagus to a serving platter and add additional seasonings, if using. Serve immediately.
Keep your raw asparagus perky and fresh by storing it end-side down in a vase or drinking glass filled with a few inches of water (like you would fresh flowers). Cover with a plastic bag and then refrigerate for up to 5 days.
Roasted asparagus tastes best when eaten shortly after cooking — it can get soggy quickly. You can store in an air-tight container in the refrigerator for a day or two and then reheat before serving.