Oven-Roasted Asparagus (3-Ingredients, So Easy!)

Transform fresh asparagus into the most delicious oven-roasted asparagus with this simple and fast method. This is a favorite veggie side dish to share with the kids.

Oven-Roasted Asparagus

I love making roasted vegetables to share with my kids, including Roasted Carrots and Roasted Broccoli. And this roasted asparagus is a favorite, too, especially since the flavors of the asparagus caramelize a little and get yummier as it cooks.

You can use any thickness of fresh asparagus in this recipe and serve it as a simple side dish at any time of the year. It’s particularly yummy in the spring when asparagus is in season and at its sweetest.

There are also options to enjoy this as a simple version or to add toppings to enhance the flavors. So you can do what sounds yummiest to you!

Ingredients You Need

Here’s a look at the ingredients you need to make this easy roasted vegetable recipe so you know what to have ready.

• Asparagus: You can use thin or thick asparagus in this recipe. It’s easiest as far as the timing goes if they are of similar thickness so they cook at a similar rate.
• Olive oil: I use extra virgin olive oil in my kitchen, so that’s what I use here to coat the spears and help them cook up tender on the inside and slightly crisp on the tips.
• Salt, pepper, lemon zest, Parmesan cheese: These are all optional to taste once the asparagus is roasted. You can add them before serving.

Step-by-Step Instructions

Here’s an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the timing and amounts.

1. Wash and dry your asparagus.
2. Break off the tough ends.
3. Toss with olive oil and add to a baking pan.
4. Roast in the oven until tender and top with desired toppings.

How to Store

Store any leftovers in an airtight container and warm to serve, or add to a pasta salad and enjoy cold.

Best Tips for Success

• Try to grab a bunch that is of similar thickness so the stalks cook evenly.
• Try this recipe in the spring with asparagus from a local farm for the best fresh flavor.
• Add a little salt, pepper, fresh lemon zest, or Parmesan to the finished asparagus for more flavor.
• Serve as a baby-led weaning food. (Omit the salt.)
• Try alongside Fish Nuggets, Chicken Tenders, Orzo Risotto, or Chickpea Fritters.

• Preheat the oven to 375 degrees F and line a baking sheet with foil.

• Wash and pat the asparagus dry. Snap off the ends that are gray/white; discard. Start to break the spears in that area of the stem and it will naturally break just where it’s supposed to. This removes the less tender part of the stalk.

• Place asparagus onto the prepared baking sheet and toss with oil. Sprinkle with salt.

• Bake for 12-15 minutes, adjusting the time down a few minutes if your asparagus is super skinny (12-14 is usually perfect for classic medium-thickness spears). You can use a paring knife to poke into the center of a spear to make sure it’s nice and tender, or simply remove one from the pan and taste it!

• Serve warm as a side dish or tossed into pasta, ravioli, rice, or a salad.

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• For the freshest-tasting asparagus, eat it within a day or two of bringing it home from the store.
• To store asparagus in the fridge, store stems standing upright in a mason jar or vase like flowers. You just need an inch or two of water in the container. This keeps the stalks super fresh!
• Set your oven time for the lower end of the time range and check for doneness with a paring knife and cook a little more as needed.
• Cut into smaller pieces or leave long as you like.
• Top with grated or shredded cheese if you like.
• Serve as a simple side dish or stir into scrambled eggs or pasta.

Calories: 89kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 294mg, Potassium: 271mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1013IU, Vitamin C: 8mg, Calcium: 32mg, Iron: 3mg