A simple method for roasting asparagus in the oven. The garlic adds an aromatic flavor, while the higher oven temperature cooks the asparagus quickly to tender-crisp perfection.

Roasted asparagus on a rimmed baking sheet with lemon slices.

Recipe ingredients:

Labeled ingredients for roasted asparagus.

Ingredient notes:

  • Asparagus: To trim the tough, fibrous portion of each spear, you can cut it with a knife or bend it until it snaps. The asparagus will break precisely where the tender part ends and the tough part begins. Roast the stems whole or cut into bite-sized pieces before roasting, if desired.
  • Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.

Step-by-step instructions:

  1. Line a baking sheet with parchment paper or aluminum foil, then preheat the oven to 400 degrees. Toss the trimmed asparagus and cracked garlic cloves with the olive oil, salt, and pepper in a bowl.
    Raw asparagus in a bowl with garlic.
  2. Spread the spears out evenly on the baking sheet.
    Raw asparagus on a rimmed baking sheet with lemon slices.
  3. Roast for 10-12 minutes, or until the stalks begin to shrivel and slightly brown. You may need to turn the spears halfway through the cooking time, to evenly roast the asparagus.
    Roasted asparagus on a rimmed baking sheet with lemon slices.
  4. Although roasting at higher temperatures is ideal for vegetables, you can adjust the cooking temperature to a little higher or a tad lower, especially if you’re already using the oven. Just adjust the cooking time accordingly.

Recipe tips and variations:

  • Buying: Fresher is always better. Look for straight, sturdy spears that are bright green with a purple hue at the tip. Check the bottom of the bunch to see if the stalks are wrinkled, completely dried out, or too woody. And, inspect the tops of the asparagus. When the tips of the spears start to open, darken or appear slimy, skip it.
  • Peeling: If the skin seems thick and tough, use a vegetable peeler or paring knife to peel the stalk to within about 2 inches of the tip.
  • Storage: Trim off the ends with a sharp knife and place the bunch upright in an inch or so of cold water inside the refrigerator until you need it. A square-bottomed mug or ramekin works great for this.
  • Leftovers: Cooked asparagus will also last 4 days in the fridge in an airtight container.
  • Expired: Asparagus tips are the most tender part of the vegetable and always the first to go bad. If the tips start to change to a very dark green color and fall apart easily between your fingers, it’s time to toss.
  • To add cheese, shave 1-2 ounces Parmesan, pecorino romano, Asiago, or dry Jack cheese with a vegetable peeler and sprinkle over the roasted asparagus.

Roasted asparagus on a rimmed baking sheet with lemon slices.

More delicious vegetable recipes:

Roasted asparagus on a rimmed baking sheet with lemon slices.

Roasted Asparagus

A simple method for roasting asparagus in the oven. The garlic adds an aromatic flavor, while the higher oven temperature cooks the asparagus quickly to tender-crisp perfection.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings
Course Side Dish
Cuisine American
Calories 171

Ingredients 

  • 2 pounds asparagus fibrous ends trimmed (see note 1)
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh lemon juice from 1 lemon (see note 2)
  • Salt and freshly ground black pepper

Instructions 

  • Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
  • In a large bowl, add asparagus, olive oil, lemon juice, garlic, and salt to taste and pepper to taste. (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more.)
  • Transfer to prepared baking sheet. Roast until lightly browned in some places but still crispy, about 10 to 12 minutes. Do not overcook. 

Notes

  1. Asparagus: To trim the tough, fibrous portion of each spear, you can cut it with a knife or bend it until it snaps. The asparagus will break precisely where the tender part ends and the tough part begins. Roast the stems whole or cut into bite-sized pieces before roasting, if desired.
  2. Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
  3. Buying: Fresher is always better. Look for straight, sturdy spears that are bright green with a purple hue at the tip. Check the bottom of the bunch to see if the stalks are wrinkled, completely dried out, or too woody. And, inspect the tops of the asparagus. When the tips of the spears start to open, darken or appear slimy, skip it.
  4. Peeling: If the skin seems thick and tough, use a vegetable peeler or paring knife to peel the stalk to within about 2 inches of the tip.
  5. Storage: Trim off the ends with a sharp knife and place the bunch upright in an inch or so of cold water inside the refrigerator until you need it. A square-bottomed mug or ramekin works great for this.
  6. Leftovers: Cooked asparagus will also last 4 days in the fridge in an airtight container.
  7. Expired: Asparagus tips are the most tender part of the vegetable and always the first to go bad. If the tips start to change to a very dark green color and fall apart easily between your fingers, it’s time to toss.
  8. To add cheese, shave 1-2 ounces Parmesan, pecorino romano, Asiago, or dry Jack cheese with a vegetable peeler and sprinkle over the roasted asparagus.

Nutrition

Calories: 171kcalCarbohydrates: 10gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 5mgPotassium: 470mgFiber: 5gSugar: 4gVitamin A: 1715IUVitamin C: 17mgCalcium: 60mgIron: 5mg
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