This roasted asparagus is tender stalks of asparagus coated in olive oil, garlic, herbs and seasonings, then roasted to tender and browned perfection. A 15 minute side dish that’s the perfect accompaniment to almost any meal.
Asparagus is one of my favorite vegetables, it’s great grilled, in stir fries, or oven roasted with plenty of garlic and spices. I make roasted asparagus almost every week, and even my kids will happily eat it!
I try to eat green veggies at least once a day, and asparagus is one of my family’s go-to favorites. It’s readily available, takes just minutes to cook, and is totally delicious. I can’t even tell you how many times I’ve made this roasted asparagus recipe – maybe a hundred times or more! It’s on our constant dinner time rotation.
How do you trim asparagus?
The bottom of asparagus stalks tends to be tough and woody, and isn’t that pleasant to eat. The best way to figure out where to trim your asparagus is to take a stalk and bend it. Wherever the stalk snaps is where the tender part starts and the tough part ends. From there, you can line up all your asparagus stalks and trim the bottom off in the same spot as where your original piece of asparagus snapped in half.
How do you make roasted asparagus?
For this recipe, asparagus stalks get laid out in a single layer on a sheet pan, and then are coated in a mixture of olive oil, minced garlic, herbs and seasonings. The asparagus roasts in the oven at a high temperature for about 10-15 minutes. Add a sprinkling of parsley and you’ll be ready to eat!
Roasted Asparagus Tips and Tricks
- I prefer to use thick asparagus stalks for this recipe – the really thin ones will turn to mush in the oven.
- Line your sheet pan with a piece of foil coated in cooking spray to keep clean up to a minimum.
- Roasted asparagus is great as-is, but also makes a perfect addition to pasta, pizza, salads or sandwiches.
- Roasted asparagus can be made in advance and reheated, but I prefer to serve it fresh from the oven.
- This recipe calls for dried Italian seasoning which is available at most grocery stores and typically contains a mixture of dried herbs such as basil, oregano, rosemary and parsley. If you don’t have Italian seasoning, you can substitute your favorite dried herb.
Is asparagus healthy?
Asparagus is full of vitamins and minerals such as Vitamins A, C and K. It also contains folate, iron, copper and calcium. Asparagus is high fiber and low calorie and is also low in carbohydrates.
Roasted asparagus variations
There are so many different ways to flavor your roasted asparagus! Sometimes I make this garlic and herb version, and other days I add other ingredients to mix things up a bit.
- Bacon: Stir in 1/2 cup cooked, crumbled bacon right before serving.
- Cheese: Sprinkle with parmesan or feta cheese right before serving.
- Mushrooms: Add 1 cup sliced mushrooms to the sheet pan along with the raw asparagus.
- Pine Nuts: Sprinkle 1/4 cup toasted pine nuts over the asparagus prior to serving.
I hope your family enjoys this roasted asparagus as much as my family does!
More great ways to enjoy asparagus
- Bacon Wrapped Asparagus
- Lemon Asparagus Pasta
- Salmon and Asparagus Foil Packets
- Prosciutto Wrapped Asparagus
- Teriyaki Chicken and Asparagus Stir Fry
Roasted Asparagus with Garlic and Herbs
- 1 pound asparagus stalks trimmed
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- lemon wedges for serving optional
- cooking spray
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- In a small bowl, whisk together the olive oil, garlic, Italian seasoning, salt and pepper.
- Arrange the asparagus stalks in a single layer on the pan. Drizzle the olive oil mixture over the asparagus and toss to coat.
- Roast for 10-15 minutes, until asparagus is tender and tips are lightly browned.
- Sprinkle with parsley and serve, with lemon wedges if desired.