Roasted Asparagus – WellPlated.com

With its tender stalks and crispy tips, Roasted Asparagus is one of the most delectable ways to enjoy this healthy, quick-cooking veggie. This is a recipe that’s easy enough for a weeknight dinner, but fancy enough to serve for a holiday meal!

Why You’ll Love This Oven-Roasted Asparagus Recipe

• Quick-Cooking. Because asparagus is a softer vegetable and the spears are thin, it cooks more quickly than hard vegetables like Roasted Brussels Sprouts and Roasted Sweet Potatoes. Just 9 to 15 minutes, depending on the thickness!
• (Almost) Zero Prep. Just trim the ends, and you are ready to roast (no laborious peeling like when you’re making Roasted Butternut Squash).
• Versatile. Season it up with Parmesan and lemon, make it spicy, or keep it simple. Pair it with a protein like Baked Salmon, or serve it alongside any of these pasta recipes.
• Feels a Little Fancy. Ohh-la-la asparagus! This veggie is a popular restaurant side but, like Roasted Mushrooms another dining-out favorite, it’s super simple to make at home.
• Kid-Friendly. Asparagus is quite mild, and the spears are fun to pick up with your fingers if you don’t mind letting the kids (and kids at heart) have a little fun. Asparagus was the first green veggie I loved as a kid. Roasted Broccoli took me until adulthood to embrace, savory fresh asparagus and I got along right away.

How to Make the Best Roasted Asparagus

Baking perfect roast asparagus comes down to a few easy but essential tips.

Trim the Asparagus

Every stalk of asparagus has a tough, woody end that should be removed before roasting. Where this woody section stops and starts varies from stalk to stalk.

There are two methods for trimming asparagus to consider: bend and break or trimming with a knife.

• Bend and Break (least amount of waste). Hold the top of the stem in one hand and grip it near the base with the other. Briskly bend, and the asparagus will naturally snap in the right place. (Feel free to channel Legally Blonde and refer to this method as the “bend and snap.”)
• Cut the Bunch (fastest method). Hold the entire bunch of asparagus in one hand (this works very well if it’s still rubber-banded together) and trim off the ends about 1 1/2 inches or so from the bottom.

In my opinion, the best method of trimming asparagus is to bend and break.

It takes a little longer, but not much, and it ensures you only remove the tough portions of each stalk, resulting in less waste and guaranteed tenderness on every stalk.

Get Ready for Roasting

• Wash and Dry the Asparagus. Like Roasted Green Beans and other veggies, asparagus should be washed before it is roasted (no need to soak, unless your asparagus is super dirty). You can do this either before or after trimming it; just be sure to dry it completely.
• Oil and Season. Make sure the asparagus has a light coating so the tips do not burn. Keep the seasonings simple with salt and pepper, or try one of the variations below.
• Spread the Asparagus into a Single Layer. Make sure the spears aren’t touching so the air can circulate.

Roast at a High Temperature

• 425 degrees F is the ideal oven temperature for roasting asparagus. The high heat yields the crispy outside, caramelized inside texture we are looking for without burning the spears.
• If you are baking other dishes with the asparagus in the oven (or adding it to this Sheet Pan Chicken with Rainbow Vegetables) and need to tweak the oven temperature to accommodate, my second recommendation would be asparagus at 400 degrees F.

Recipe Variations

Here are some tasty ways to season roasted asparagus with everyday simple ingredients.

• Roasted Asparagus with Parmesan. Sprinkle the roasted asparagus with freshly grated Parmesan cheese just before serving. You also can sprinkle on the cheese, then pop the asparagus back into the oven for a minute or two if you’d like the cheese more melty. Asiago cheese would also be delightful.
• Roasted Asparagus with Lemon. Add a thinly sliced lemon to the pan with the asparagus prior to roasting. Finish the dish with an extra squeeze of fresh lemon juice and lemon zest.
• Spicy Roasted Asparagus. Add a pinch of red pepper flakes. This variation is especially good combined with lemon and Parmesan.
• Balsamic Roasted Asparagus. Drizzle the asparagus with 1 tablespoon of balsamic vinegar during the last few minutes of cooking.
• Herb Roasted Aspargus. Add dried herbs like basil, oregano, or Italian seasoning (before roasting), or finish with chopped fresh herbs like parsley (after roasting).
• Nutty Roasted Asparagus. Top the asparagus with a sprinkle of toasted slivered almonds, chopped toasted pecans, or toasted pine nuts.
• Garlic Roasted Asparagus. Sprinkle and toss the asparagus in garlic powder prior to roasting.

Storage Tips

• To Store. Refrigerate asparagus in an airtight container for up to 4 days. 
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F. 
• To Freeze. I don’t recommend freezing roasted asparagus, as it becomes mushy. If you must, freeze asparagus in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Roasted Asparagus

Tips and Tricks

• Don’t Crowd the Pan. This is the cardinal rule for all roasted vegetables, whether we’re talking about Oven Roasted Potatoes, Roasted Tomatoes, or mixed Roasted Vegetables.
• Use Enough Oil. The spear needs a light coating on all sides. If there isn’t enough, the spears’ tender tips (the best part!) will burn. Roasting is one of the healthiest ways to cook asparagus, so don’t worry about using olive oil; it’s critical to making it taste delicious.
• Don’t Overcook. If you overcook asparagus, it will become mushy, and it can burn. It happens more quickly than you’d expect.
• Use a Fork to Test for Doneness. The best way to tell if asparagus is done and to keep it from becoming soggy is to pierce it with a fork. As soon as the fork can pierce the stalks easily, the asparagus is done.
• Get Creative. Have fun with the seasoning ideas above. When in doubt, make Bacon Wrapped Asparagus.