Roasted Asparagus is a quick, flavorful side! This recipe shows how to make it two ways—classic or crispy with a crunch.
Serve this asparagus with Citrus Salad, creamy Mashed Potatoes, and Roasted Carrots for the perfect side dish line-up.
Table of Contents
Roasted Asparagus Recipe
I love asparagus! It’s such a great veggie that adds flavor and texture to so many meals. It’s also awesome as a side, especially for Easter or any holiday dinner. And if you’re making a meat-heavy meal, roasted asparagus is the perfect addition.
Some of my favorite meals using Roasted Asparagus is this One-Pan Sausage and Veggies, this Asparagus salad, or this One-Pan Lemon Chicken.
And the best part—aside from how good it tastes—is how fast it cooks! In just 10 minutes, you’ve got a delicious side ready to go.
Roasting Is The Best Way To Cook Asparagus
When you roast asparagus at high heat, it crisps up on the outside while staying tender inside. This method brings out the best flavor and texture.
Ingredients In Oven Roasted Asparagus
- Asparagus: Choose firm, straight asparagus with moist ends—thin stems are sweeter, thick ones are meatier.
- Olive Oil: Helps seasonings stick and makes roasting even.
- Seasonings: Salt, pepper, and garlic powder add simple, great flavor.
- Breadcrumbs (optional): Add crunch—any kind works if needed.
- Parmesan (optional): Melts well for a rich, salty flavor—fresh is best!
Quick Tip
To store fresh asparagus, trim 1 inch off, stand in water, and refrigerate loosely covered for up to 6 days.
How To Prep Asparagus For Roasting
- Rinse in cold water and dry completely by rolling in towels. If the asparagus is wet, it won’t roast correctly.
- Working with one at a time, hold the bottom and middle of a spear.
- Bend gently until it snaps at the natural tender point.
- Discard the tough end and keep the top for cooking.
Quick Tip
Watch Asparagus Size: Since there can be a lot of variation, check to make sure the spears are cooked rather than only timing it.
How To Roast Asparagus
- Preheat: Set the oven to 425°F.
- Prep Asparagus: Rinse and completely dry the asparagus. Snap off the woody ends.
- Season: Lay the asparagus on a baking sheet, drizzle with olive oil, and season. Toss to coat evenly.
- Toppings: If you choose to add breadcrumbs and Parm, tossing together.
- Arrange: Spread the asparagus in a single layer to make sure they evenly roast.
- Roast: Bake for 7-11 mins, or until tender and lightly browned.
- Serve: Enjoy the roasted asparagus hot from the oven!
Roasted Asparagus Troubleshooting
When Is Asparagus Fully Cooked?
Asparagus is done when it’s bright green and slightly crisp. Check by poking it with a fork or tasting—if it’s too hard, it’s undercooked; if too soft, it’s overcooked.
Why Is My Oven Roasted Asparagus Soggy?
This happens if it’s crowded, too oily, wet, overcooked, or roasted at low heat. Space them out, use less oil, cook hot, and dry well.
Tips For Success
- Preheat the oven to 425°F before adding the asparagus.
- Use a large sheet pan to prevent overcrowding so it roasts instead of steaming.
- Grate Parm with a small grater for the best texture.
- Coat evenly with oil and seasonings.
- Watch closely near the end, as cooking time changes by thickness.
Storage
Leftovers?
After roasting asparagus, it’s best to eat it right away since it can soften when stored. If you need to store it:
- Let it cool, then place it in an airtight container.
- Refrigerate for up to 3 days.
What To Serve With Roasted Asparagus
- Shepherd’s Pie a meat and veggie pie
- Crock Pot Roast with the best seasoning blend.
- Bruschetta Chicken a great Spring meal with fresh basil
- Baked Ziti with Chicken comfort food
- Stuffed Shells simple to make
Roasted Asparagus Recipe
Equipment
- Large sheet pan for roasting
Ingredients
Topping Options
- Toppings as desired see note 1
Instructions
- Preheat oven to 425°F (220°C). Set out a large sheet pan.
- Rinse asparagus under cold water and dry completely (you can quickly dry them by rolling the spears between two kitchen towels). Break off the woody ends by bending each spear until it snaps naturally.
- Arrange asparagus on the sheet pan. Drizzle with olive oil, then add salt, pepper, and garlic powder. Toss with hands to coat evenly.
- If using, evenly sprinkle the panko (see note 2) and Parmesan (see note 3) over the asparagus, then toss gently to coat.
- Spread the asparagus in a single layer on the sheet, ensuring they are not overlapping. It’s okay if some of the panko/Parmesan mixture falls onto the pan.
- Bake for 7-11 minutes, or until asparagus is tender, lightly browned, and cheese has melted. Cooking time may vary based on the thickness of the spears.
- Transfer asparagus to a serving plate. Scatter any toasted breadcrumb bits from the tray over the spears. If not using the panko mixture, drizzle freshly squeezed lemon juice over the asparagus before serving. A sprinkle of Parmesan also goes nicely with lemon.
- Enjoy immediately while hot.
Video
Recipe Notes
- Option 1: 1 large lemon (2 tbsp juice) plus freshly grated Parmesan cheese (2–4 tbsps)
- Option 2: 1/4 cup of each: panko breadcrumbs and freshly grated Parmesan cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We make this all the time. Using panko/breadcrumbs and grated cheese.
So thrilled to hear this! Thanks Nanette!
We made it for Easter Dinner- very tasty and I liked the seasonings. I usually roast them plain w/ olive oil S/P. I thought it was just a little too salty. I will cut down on salt or eliminate it since the cheese is salty too.
So glad you enjoyed! Thanks Arlene! 🙂
Not enough words to describe how much we love this recipe!
I’m so happy to hear! Thanks Callie! 🙂
This post is very nice
Thank you!
Hands down the BEST recipe for roasted asparagus I’ve ever had in my life! I have searched the Web and your recipes stand out because of the flavor and the knowledge that comes along with your recipes! I absolutely adore you. Thank you for bringing flavor back into my kitchen with foods that I typically wouldn’t attempt to cook. I recently started dating a gentleman who is a vegetarian and your recipes help me look like a rock star! Thank you!!!
Awe Michelle your comment seriously made my day! I am so happy to hear how much you loved the asparagus and so happy you’ve enjoyed my other recipes! You sound like a rock star! 🙂 Thanks for your comment! 🙂
I love this recipe. Easy-breezy. They turned out great and tasty.
I’m soo happy to hear this! Thanks so much for your comment! 🙂
Thank you! I am always overcooking asparagus. Not with this recipe – perfecto! A little crunch and wonderfully seasoned.
So happy to hear this was a hit! Thanks for the comment Brooke 🙂