Perfect Roasted Asparagus
Learn how to make perfectly roasted asparagus with this simple recipe! It's a fantastic springtime side dish. Plus, find asparagus tips and seasoning ideas!
Updated by Kathryne Taylor on July 10, 2025
It’s asparagus season, and I can’t get enough of it. Roasting asparagus brings out its best flavor and texture, and yields asparagus that’s perfectly tender, not mushy. The tips get lightly and irresistibly crispy in the oven, and the flavor is more concentrated than it would be if steamed or sautéed.
Roasted asparagus is the perfect springtime side dish, whether for brunch or dinner. It’s simple to throw together while your main dish cooks on the stove and cooks quickly (about 10 to 20 minutes, depending on the thickness of the asparagus spears).
For these photos, I decked out my asparagus with lemon, mint, red pepper flakes and the lightest shaving of Parmesan. You can keep your roasted asparagus as simple as you’d like.
The flavor of roasted asparagus is so versatile that it complements almost any meal. I’ve included the basic recipe below, along with ideas for changing up the seasonings to suit your dinner.
How to Select Asparagus
Look for vibrant green, firm, plump asparagus. I generally prefer thinner asparagus spears, which are available earlier in the season, but any size can be delicious if it’s fresh. If your asparagus looks fibrous and dehydrated, limp or mushy, it will not yield tasty results.
How to Store Asparagus
Asparagus deteriorates quickly and is best consumed within a few days. At a minimum, remove the rubber band that holds the bunch together when you get home because the stalks will start to rot without some breathing room (this is true for all vegetables and fresh herbs that come with rubber bands).
To extend its life for several days, keep your asparagus hydrated by treating it like a bouquet of flowers. Place the asparagus upright in a heavy-bottomed jar or drinking glass, then fill it with a couple of inches of water. Cover the top with a plastic bag or plastic wrap to retain maximum freshness, and store it in the refrigerator. Change out the water daily.
How to Prep Asparagus
The ends of asparagus can be unpleasantly tough and woody. To remove those parts, sharply bend the asparagus near the base.
The asparagus will snap in the right place. This would be a fun dinnertime project for kids.
How to Roast Asparagus
Roasting asparagus is super easy and quick! Make sure your asparagus is patted dry to prevent it from turning mushy or soggy in the oven. Then toss your prepared asparagus with a light drizzle of olive oil and a sprinkle of salt and pepper. I like to do this on a large sheet pan (affiliate link) lined with parchment paper for easy clean-up.
Roast at 425 degrees Fahrenheit, which is the perfect temperature for achieving crisp-tender asparagus that’s lightly caramelized along the edges. This is my preferred temperature for most roasted vegetable recipes, and it yields ideal results for asparagus.
You’ll know it’s done when the asparagus is easily pierced through by a fork, which will vary depending on the thickness of your asparagus. Pencil-thin asparagus, like the kind shown here, will be done in as little as 10 minutes. Thicker asparagus will need between 15 to 20 minutes. You’ll find all of these details in the recipe below.
Watch How to Roast Asparagus
How to Season Asparagus
Here are some ideas for flavors that will complement your roasted asparagus. Keep it simple by choosing just one or two, or go all-out, as I did with lemon, Parmesan, fresh herbs and red pepper flakes.
- Lemon zest, lemon wedges or a sprinkle of fresh lemon juice
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh mint or parsley, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Extra asparagus? Here are some recipes that will use it up:
- Baked Asparagus Frittata
- Extra Vegetable Fried Rice
- Green Goddess Tortellini Salad
- Spring Pea and Asparagus Risotto
- Spring Pea and Asparagus Pasta
Looking for more simple roasted vegetable side dishes? Try these:
- Perfect Roasted Broccoli
- Perfect Roasted Brussels Sprouts
- Perfect Roasted Carrots
- Perfect Roasted Green Beans
- Roasted Cauliflower (Four Ways!)
Please let me know how your roasted asparagus turns out in the comments. I’m looking forward to hearing how you serve it.
Perfect Roasted Asparagus
Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you’d like. You’ll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.
Ingredients
Basic roasted asparagus
- 1 large bunch (about 1 pound) fresh asparagus
- 1 to 2 teaspoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
My seasonings (use one or all, like I did)
- Zest and juice of ½ medium lemon, preferably organic
- Lemon wedges, from the remaining ½ lemon
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh mint or parsley, finely chopped
- Light sprinkle of red pepper flakes
Other options
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
- Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in an airtight container in the refrigerator (gently reheat before serving).
Notes
Make it dairy free/vegan: Don’t add Parmesan or butter.
Make it nut free: Don’t add almonds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
So simple and fresh! Roasting is my favorite way to prepare asparagus. Enjoy this weather Kate!
Thank you, Ellie!
Thank You Very much. A neighbor brought me from the market and I’m anxious to use your recipe.
You thought it’s gross
The best asparagus recipe! Made it
last night at 2am after realizing I
was starving after falling asleep w/ my daughter’s rescue pup. Veggies
& dogs are awesome! (Not in order)
The electric oven in our apt frequently burns stuff, so I checked after11 min (despite the thick asparagus) & it was perfect! Made pasta & didn’t eat it because the asparagus was so caramelized & delicious, i finished it off! Was so tasty that I
Was ready to add cheese, but did have time before eating the entire bunch!
Thanks again Kate!!
Hi Kate! This recipe sounds great. I was wondering what your thoughts are on peeling asparagus before eating. I’ve never tried it, but saw it done recently on Food Network. Do you think it would take away a lot of the nutrition?
Thanks, Nora! Why were they peeling the asparagus on the Food Network? I think it would take away some of the nutrition. I don’t see any need to peel skinny asparagus like you see here.
It is necessary to peel white asparagus, a variety popular in Europe. The skin is thick, unpleasant, “woody,” and if you prepare it without peeling, you’ll feel like somewhat mixed hard dental floss into your meal.
Thanks for another great recipe, Kate, it was lovely with a waffle, poached egg, and tahini sauce.
Peeling is usually limited to white asparagus.
AMEN Sister! I love the switch to DST and the long light evenings it provides. My favorite way to cook asparagus now is with my Cuisinart Griddler Pannini Press. I just used your recipe and it was delicious!
Erik
Thanks, Erik! Grilling these on a panini press is a great idea! Glad you enjoyed it.
Did you put the lid down on the panini? And how long did you cook it? Have the grill but never cooked asparagus on it.
Thanks,
Brenda
This looks good! I often make asparagus this way (well just olive oil and salt) but also throw some sliced mushrooms on the pan. They turn out so delicious!
Love that idea! Thanks, Amber!
Yumm… I made honey glazed carrots last weekend, but these look pretty amazing too! We all love our side dishes so I think it’s good of you to add one.
I second all of your sentiments! I love that it’s still light outside when I get home, more time for photography and less chance that I will fall asleep at 5pm :) I’m on the hunt for a good bunch of asparagus now, since the last one I got was kind of gross!
Exactly! Slimy asparagus is the worst. :P
Wow, Cookie must be such a healthy eater! Looks lovely!
Simple is the best way to go with asparagus!
I love asparagus as a side! This looks amazing–and I have a love-hate relationship with Daylight Savings. I still need my extra hour of sleep but I love the sunlight!
What a fresh and delicious way to serve asparugus! Now I’m ready for some brunch!!!
Yummmm!! Thanks Kate, this looks amaze :) xx
I love asparagus and this is by far one of the yummiest recipes I’ve tried! Than kyou! will definately be using it again
Thank you, Martha! Happy to hear it. :)
Love the suggestions for seasonings! I’m usually too lazy to think about side dishes matching side dishes to an entree. I almost always opt for a pasta, salad, curry, etc. that can be eaten on its own for a satisfying meal. But I should try to have more sides up my sleeve for when company come for dinner :)
Thanks, Alexa! You and I operate the same way when it comes to side dishes. It’s good to have a few side recipes handy, I think!
Roasted asparagus is one of my absolute favorite ways to eat any vegetable. I usually add lemon, and have added parm, and I love the addition of mint and chili flakes you did here. I can’t wait to try this.
Thanks, Allyson! Hope you love this version!
I know it sounds silly but I am in LOVE with the serving dish the asparagus is on! Adding this dish to my arsenal of side dishes. Thanks, Kate!
Oh, thank you! It’s from Anthro if you want one! xo
Yum! So excited for all the spring veggies…although I have to say, as much as I LOVE the longer days, daylight savings is STILL kicking my butt!
Yum!
So simple yet so luxurious looking and I bet delicious as well:)
Will be trying them out soon:)
Yes to side dishes! Brilliant idea.
Hope the cookbook is coming along nicely. I’m proud of you!
Thank you so much, India. I needed that today!
Kate, love the asparagus one of my favorite veggies. Pretty much love all your recipes. Cookie is precious and you are so adorable. You really remind me very much of my veterinarian, you look so much like her. Thank you for sharing your wonderful recipes with everyone. Oh ya, and more side dishes would be great.
Thank you so much, Agnes! Cookie says hi. :)
Thanks Kate, This was absolutely delish! I had always cooked my asparagus in water (than saved the juice to.either drink another day, or saved in a jar with other left over juices of other steamed veggies to use for soup bases etc) I will ONLY roast my asparagus from here on in! The flavor is just so much better! I have used ghee & then drizzled w/ fresh lemon juice, but I liked using the zest for a more intense flavor, plus I like not wasting the lemon (waste not, want not!) the parmeasean adds a nice touch. I will play around with some of your other suggestions too!
This recipe sounds absolutely delicious, Kate! Thanks for sharing. Oh, how I love asparagus and this time of year! Can’t wait to give this a try soon. :-)
I have a question: would this be good at room temperature? I need a veggie side dish for Easter at someone’s house, but don’t want to take up their oven space! Could I prepare it in the morning to eat later? Love your recipes!
Marika, I’m so sorry I missed your comment. For anyone else who’s wondering, I enjoyed this asparagus at room temp, so I think making it a couple of hours in advance would work fine.
I love the picture of Cookie going for the asparagus — my dog loves to eat raw asparagus ends.
I adore roasted asparagus. I always get overzealous with the chilli flakes though, haha… great for me, but my husband has a pretty low tolerance (bad wife!). I’ll have to try your version and stick to the ‘light sprinkle’! ;) Enjoy the start of spring, lovely! x
This is exactly how I love to prepare asparagus (with all those toppings, of course) :-)
Looks delicious! I have two questions for you. First – Could I drizzle the balsamic vinegar on when I do the olive oil, before putting it in the oven? Or is there a good reason to do it after?
Second, I’ve been curious about parchment paper. I have never used it. What is the benefit of using it instead of aluminum foil, for instance?
Thanks for all the great recipes!!
Hi Laura, I think you could drizzle the asparagus with balsamic vineger before roasting. It should condense a little while baking so it’s extra delicious. I just haven’t tried to be sure it won’t burn. I avoid aluminum foil because there is some indication that cooking with aluminum products can be tied to alzheimer’s etc. I also prefer parchment paper (preferably unbleached, for less chemicals) because it never sticks to food like foil can—no fun picking bits of foil off food! You just don’t want to use parchment paper in a broiler or at a super high temp/close to the heat source, because it’s paper and can catch on fire. It’s not suitable for the grill, either—that’s the only place I would consider using foil.
Yummmm, I love roasted asparagus! Thanks for another great recipe love! Can’t wait for your cookbook, it will be divine :)
Hi Kate! I have been admiring your blog and learning from your fabulous tips on how to start a blog! thank you so much…they are a great help:) I was planning on roasting some asparagus today and will try this today!
Hi,
I love your website and all the recipes. I tried this last weekend. Everything was great, except that Asparagus were limp after the roasting. Not sure what did I do wrong.
Hi Manu, the asparagus should be tender, but not mushy. I’m not sure where your asparagus fell between the two, but you might have left it in the oven too long.
yum!!! I am 7 weeks pregnant and obsessed with Asparagus (apparently really high in folic acid) I am going to make this when I get home… I always sauté excited to try roasting
Hope you loved it, Natalia! And congrats!
This is an easy and very tasty way to prepare asparagus. I could eat it every day. My 8 year old loves it too. I add parmesan and lemon. I roast the aspargus in my oven for 9 minutes. Thank you for the recipe!
Thanks, Anna! Glad you both enjoyed it!
Thanks for this great recipe!!! I made a dish with spinach, eggs, avocado, quinoa, and these amazing asparagus! It was so good- thank you so much for sharing :)
Just made this for dinner. It was great!
Wonderful!
Dear Kate,
As much as I enjoy your recipes, I wish you would stop using olive olive oil for cooking; this is cancerous when heated. It should only be used for salad dressing, if at all. Instead use avocado oil or coconut oil.
Thank you!
Manon
Hi, Manon. I appreciate your concern! However, after doing additional research, it doesn’t seem like this issue is very black and white like you have presented it. Of course, heating oils (repeatedly, especially) past their smoke point changes their chemistry, and gives them some potentially harmful properties. I never deep fry using olive oil (or at all), and never heat it past its smoke point. I use coconut oil in most of my baking recipes, but find olive oil to be more mild and complimentary for my savory ones. Of course, you can make substitutions as you see fit.
I know this is an older post but we live part-time in Greece. The only oil Greeks use is olive oil, and they use tons of it. Anything fried, baked or raw is made with olive oil. And Greeks live a long life. The notion that you can’t fry with olive oil has been around for a long time. I only use olive oil. My pie crusts are beautiful, lemon cake made with olive oil is superb. If you’ve ever had potatoes fried in olive oil you will understand! I’m sorry olive oil got a bad name.
Many in my family are vegetarian or vegan so I am always looking for recipes that will work for both. I am going to make the asparagus roast with lemon for Easter. It sounds delicious. There are so many good products on the market today to replace eggs, cheese, etc. that it is becoming so much easier to prepare wonderful food without meat, dairy, etc.. Keep up the good work.
I agree! It’s becoming easier to make substitutions for the various dietary needs. Thanks for the review, Patti.
I love roasted veggies! It really brings out the flavor of the vegetable, unlike most other cooking methods. Here’s to spring and all of the fresh veggies in the farmers’ market
Yes, farmer’s markets!
Thanks for this post as I love asparagus. As a snack, I will often oil it up as suggested with a dose of harrisa seasoning mixture. A few minutes under the broiler with a few quick turns and I’m in heaven!
You’re welcome! It makes a great snack, I love that.
My favorite spice is to add a little cardamon along with a dab of butter to the asparagus on a serving dish after roasting. Yummy and favored spice of one of my grands.
Thanks for sharing, Judy!
I love asparagus especially this time of year! I love to put it in a foil packet with salt and olive oil and my secret ingredient… Anise seeds and throw it on the grill.
Thanks for sharing, Tom!
While I already roast my asparagus if the oven is on anyway (Easter leg of lamb and roasted new potatoes and carrots last weekend), I’ve never added anything beyond the oil, as my Dad and I just love it the way it comes. (I eat it raw and ungarnished-yum). But as it is the season, I’ll have to try your suggestions, particularly lemon zest, mint and pepper flakes. Thanks for the ideas, and your site generally-always fun to read, and Hi to your household!
Your recipe for roasted asparagus sounds great, but with warm weather finally here you definitely have to try grilling asparagus! It brings a wonderful flavor to asparagus. Just a little olive oil, and some salt on a grill pan for 5-10 minutes, turning them periodically. Yum!!
Sometimes I roast red pepper pieces along with the asparagus and roll both along with a sliver of cream cheese in burritos. With a side of roasted cauliflower it makes a good dinner.
I love roasted asparagus, it’s much tastier than steamed, which I personally find bland. I have to question the 425 degree oven though. I’ve tried roasting it at 400, and even that is too high. I prefer roasting it at 350 so it doesn’t overcook or burn. I believe it’s better to go “low and slow.” Still only needs to roast for 10-15 minutes depending upon how thick the spears are.
Sometimes I roast it in a garlic flavored olive oil which is sublime!
Thank you!
I found your blog by chance. It’s amazing great effort. Thank you so much.
Great Article Kate. Any suggestions for reheating roasted asparagus without losing its texture? I want to prep a bunch for the week.
It’s best served right away. But you could try it gently in the microwave or in the stove.
Thank you both. I was wondering about this.
Asparagus just showed up at the farmers market this week, and I bought a bunch just in time to try this recipe! :) I did the lemon variation and it turned out beautifully. The asparagus I had were all different sizes, so I sorted them by thickness on the pan, and pulled the thinner ones earlier.
Thanks for clearly explaining this technique!
Farmer’s markets are so great! Thanks for your review, Lisa.
Delish!
Thank you, Deb!
I was on the lookout for a roasted asparagus recipe for an Easter Brunch I was attending and you posted this recipe at just the exact time I needed it. It was fantastic! Even my kids couldn’t get enough of the asparagus. Thanks for all the extra tips and tricks. They made it perfect!
You’re welcome, Ely!
I’m going to start following this blog. I asked for perfect roasted asparagus and that’s what I got!
They were crisp, delicious and the balsamic vinegar gave it just the right hint of flavor
Thanks, Liat!
Delicious, made them today!