This Oven-Roasted Asparagus makes a quick and easy side dish for any meal. We especially enjoy this recipe in the Spring when asparagus is abundant. You’ll be amazed at how a few simple ingredients turn asparagus into an addictively delicious vegetable dish everyone will love!
Are you a fan of asparagus? I LOVE it – especially when it’s oven-roasted or grilled! I’ll be honest … I can make a complete meal out of asparagus because I enjoy it that much! Thankfully, my family loves it just as much as I do and we eat it rather frequently in the spring and summer months. One of our favorite recipes is this Oven-Roasted Asparagus – and I think you’re going to love it too!
With Easter just around the corner, this would be a great side dish to add to the menu. It’s quick, easy, and so delicious! Don’t think you have to wait that long though! I’ve seen asparagus bunches in my local grocery store for 77 cents a bunch – so now is a good time to try this recipe!
With the simplicity of recipes like this, I always have to ask myself how something so “plain” can taste so ridiculously amazing? It’s almost as if something magical happens to the asparagus when you put it in the oven. Sometimes, I like to add Parmesan cheese to the recipe. My kiddos gobble it up so fast and fight over any second servings!
How can I tell if my asparagus has gone bad?
Look at the tips. They will begin to turn a very dark green (almost black) color. When you touch them, they will feel like mush between your fingers.
Can you cook asparagus in the oven?
Yes! It is one of the easiest, and in my opinion, one of the tastiest ways to cook asparagus! Follow the recipe below for a fool-proof side dish.
How should I store fresh asparagus?
Wrap the bottom of asparagus stalks in a damp paper towel. Then refrigerate in an unsealed plastic bag. Use within 3 to 5 days.
Should I buy thick or thin stalks?
The best stalks are neither overly thick or thin. It is best to look for bright green or violet-tinged spears with firm (not limp) stems. The tips should be closed and compact.
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- 1 bunch asparagus spears
- 3 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh squeezed lemon juice (optional)
- Preheat oven to 425°F.
- Remove woody ends by grabbing a stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough. Repeat with all spears.
- Place asparagus spears on a rimmed baking sheet. Drizzle olive oil over the top. Sprinkle with garlic, salt, and pepper. Give the asparagus a quick mix with your hand and arrange in a single layer.
- Bake in preheated oven until just tender, 10 to 15 minutes depending on the thickness of the stalk.
- If desired, sprinkle with lemon juice just before serving.
Lemon juice helps brighten the flavor.
Amount Per Serving: Calories: 104Total Fat: 10gSaturated Fat: 1gCholesterol: 0mgSodium: 159mgFiber: 1gSugar: 1gProtein: 1g