Perfectly roasted asparagus, with crispy tips that are tender on the inside, is what you get with this easy recipe! Prepared with just 5 minutes of prep and 10 minutes in the oven, this fantastic side dish is ready to serve.
This simple dish is terrific served with Crock Pot Lemon Chicken and sweet potatoes for Sunday Supper or a weeknight meal with family.
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Sometimes, simple is best. That’s definitely how I feel about asparagus. I think those beautiful long spears are, without a doubt, the most flavorful when roasted.
I love how the asparagus tips get a little brown and crunchy, and the middle is still tender. With just a few other pantry ingredients and a really hot oven, you’ve got a delicious side dish in under 15 minutes, but heads up: you better make a big batch…they tend to get snagged before dinner is served.
More Roasted Vegetable Recipes
Roasting vegetables really enhances their flavor, and it takes minimal effort for great results. As a bonus, clean-up is a breeze, and I’m always happy about that! Here’s my list of go-to roasted veggies recipes:
- Easy Roasted Broccoli
- Roasted Carrots With Honey And Lemon
- Roasted Potato Salad With Pesto
- Roasted Brussels Sprouts With Lemon
Roasted Asparagus Recipe Ingredients
- Fresh Asparagus
- Extra Virgin Olive Oil
- Lemon – is needed for fresh lemon juice.
- Kosher Salt
- Fresh Cracked Pepper
- Parmesan Cheese – grate the cheese yourself for the best taste and texture.
Scroll Down For Measurements
Choosing The Best Asparagus
- Look for Freshness: Choose firm, bright green asparagus with tightly closed tips. Avoid any that appear wilted or have soft spots.
- Uniform Size: Try to select spears that are similar in size. This ensures even cooking.
- Check the Bottom Ends: The cut ends of asparagus can become woody and tough. To check for freshness, gently bend the spear near the bottom. If it snaps easily, it’s likely fresh. If it bends without breaking, it might be older and less tender.
How To Cook Asparagus In The Oven
- Heat the oven and line a baking sheet with parchment paper.
- Wash and dry asparagus stalks. Snap off the woody ends and discard.
- Place asparagus on the tray and lightly drizzle with olive oil. Gently toss the asparagus in oil to coat.
- Sprinkle with salt and pepper and spread the asparagus out in a single layer.
- Roast for 9-10 minutes, or until tips are browned.
- Remove from oven, drizzle with olive oil, and sprinkle with grated Parmesan cheese and drizzle on lemon juice.
Helpful Tips
- Always trim the tough ends of the asparagus before cooking.
- Make sure not to over bake. Start checking for small or medium-thick asparagus spears to see if they are done around the 7-minute mark. You can always cook them longer if needed.
- Add fresh herbs like parsley or chives for a bright pop of flavor.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a pan on the stovetop.
More Delicious Side Dishes You’ll Love
- Stuffed Baked Potatoes
- Southern Fried Corn
- Tomato Cucumber Salad
- Crock Pot Baked Beans
- Twice Baked Sweet Potatoes
Ingredients
- 1 large bunch of fresh asparagus
- Olive oil
- Kosher salt
- Fresh cracked pepper
- Freshly grated parmesan cheese
- juice of ½ lemon
Instructions
- Preheat oven to 450 degrees. Line a baking tray with parchment paper.
- Wash and dry asparagus. Trim ends.
- Place asparagus on tray and lightly drizzle with olive oil. Gently roll the asparagus in oil to coat. Sprinkle with salt and pepper.
- Roast in oven for 9 – 10 minutes or until tips are browned.
- Remove from oven, drizzle with olive oil and sprinkle with grated parmesan cheese and lemon juice.
Video
Notes
- Always trim the tough ends of the asparagus before cooking.
- Make sure not to over bake. Start checking for small or medium-thick asparagus spears to see if they are done around the 7-minute mark. You can always cook them longer if needed.
- Add fresh herbs like parsley or chives for a bright pop of flavor.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a pan on the stovetop.
Nutrition
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