Roasted Asparagus
Roasted asparagus is an easy, elegant appetizer or side dish and its ready in about 15 minutes!
- 1 bunch asparagus (trimmed)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Preheat the oven to 425°F.
- Rinse the asparagus, dab dry with a kitchen towel, and snap off the woody stems.
- Place the asparagus on a rimmed baking sheet and drizzle with olive oil. Add garlic, salt, pepper, and parmesan cheese if using. Toss well to coat.
- Roast the asparagus for 6 to 12 minutes or just until tender-crisp.
Tender stalks of asparagus are lightly seasoned in oil and garlic and roasted with a sprinkle Parmesan cheese.
An Easy (and Elegant) Side Dish
- This roasted asparagus recipe is easy to make and you can vary the seasonings to match the menu or use what’s on hand.
- Double up the recipe and enjoy roasted asparagus in recipes all week long!
- Oven-roasted asparagus goes with everything, especially with lighter proteins like fish and chicken.
What You’ll Need to Roast Asparagus
Asparagus – Choose medium to thick thick spears if possible. Ensure they are firm stalks deep green with light green or purplish tips.
Seasonings – I love the flavor of asparagus so I’ve kept this recipe simple with olive oil, garlic, salt & pepper, and parmesan cheese! You can add other herbs and/or seasonings to taste – favorites include lemon zest (or lemon juice) or a drizzle of balsamic vinegar.
How to Make Roasted Asparagus
Roasted asparagus is an easy, elegant appetizer or side dish that’s ready in less than 15 minutes!
- Preheat the oven to 425°F (according to the recipe below).
- Prep asparagus and place in a single layer on a pan and toss with oil, salt and pepper.
- Roast asparagus until tender-crisp.
Tips for Roasting Asparagus
- Bend the spear towards the bottom, and it will naturally break at the woody ends.
- Line the pan with parchment paper for easy clean-up.
- Asparagus cooks quickly so check it early.
- If you’re feeling fancy, drizzle with truffle oil or garnish with fresh herbs like fresh parsley or thinly sliced basil.
Store leftovers in an airtight container for salads or sides for up to 5 days.
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