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. I love to make grilled asparagus, chicken and asparagus stir fry and oven roasted asparagus with plenty of garlic and spices. My family wants roasted asparagus almost every week, even my kids will happily eat it!

Roasted asparagus on a sheet pan, topped with chopped parsley and garnished with lemon wedges.

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.

This asparagus makes a fantastic everyday side dish recipe, but you can enjoy this recipe for holidays too. Try this asparagus with some of my favorite Thanksgiving recipes like sour cream mashed potatoes, glazed carrots and smoked turkey.

Roasted Asparagus Ingredients

To make roasted asparagus make sure you have fresh asparagus, olive oil, garlic, Italian seasoning, fresh parsley, salt and black pepper.

Raw asparagus spears on a sheet pan.

How Do You Make Roasted Asparagus?

For this recipe, first whisk together olive oil, minced garlic, Italian seasoning, salt and pepper in a small bowl. Next lay out asparagus stalks in a single layer on a sheet pan or baking sheet. Drizzle the olive oil mixture over the asparagus taking care to toss the asparagus in the olive oil. Roast the asparagus at a high temperature for about 10-15 minutes. When the asparagus finishes, add a sprinkling of parsley and you’ll be ready to eat!

Raw spears drizzled with olive oil, garlic, herbs, salt and pepper.

Tips For The Perfect Asparagus

  • Line your sheet pan with a piece of foil coated in cooking spray to keep clean up to a minimum.
  • 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 make your own Italian seasoning.
  • Roasted asparagus is great as-is, but also makes a perfect addition to pasta, pizza or salads.

Quick Tip

I prefer to use thick asparagus stalks for this recipe – the really thin ones will turn to mush in the oven.

Roasted stalks with garlic and olive oil on a baking sheet.

Recipe FAQs

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 long does asparagus last in the refrigerator?

Cooked asparagus lasts up to 3 days in an airtight container in the refrigerator.

What is the best way to cook asparagus?

There are a ton of fantastic ways to cook asparagus, but my favorite is roasting asparagus. The heat gives the asparagus a fantastic caramelized flavor and a tender, but not mushy, texture.

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A serving plate of roasted asparagus topped with chopped parsley.

Flavor 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 your asparagus spears with parmesan cheese 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.
  • Lemon Juice: Optional for this recipe is a squeeze of fresh lemon juice which brings a bright flavor to the vegetable.
  • Balsamic Vinegar: Drizzle a little balsamic vinegar over the asparagus right after it comes out of the oven.

I hope your family enjoys this roasted asparagus as much as my family does!

More Great Ways To Enjoy Asparagus

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 11 votes

Roasted Asparagus with Garlic and Herbs

AuthorSara Welch
Roasted asparagus on a sheet pan, topped with chopped parsley and garnished with lemon wedges.
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.
Time
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course Side
Cuisine American
Serves 4

Ingredients 

  • 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

Instructions 

  • 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.

Notes

  1. I prefer to use thick asparagus stalks for this recipe – the really thin ones will turn to mush in the oven.
  2. Line your sheet pan with a piece of foil coated in cooking spray to keep clean up to a minimum.
  3. Roasted asparagus can be made in advance and reheated, but I prefer to serve it fresh from the oven.

Nutrition

Calories: 87kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 9.2mg | Calcium: 38mg | Iron: 2.7mg

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Comments

  1. 5 stars
    Yummy is all I can say! I did top them with grated parmesan and we loved them! I put them on foil for easy clean up.

  2. This sounds so incredibly delicious! I need to make this tonight, I love asparagus! ‘Tis the season soon 🙂 xo, Suzanne

  3. Love love love asparagus, it is one of the few vegetables that the whole family will eat!! I am going to try the garlic and herbs recipe.

  4. I love asparagus and this recipe is simple yet hearty. It would make a wonderful side dish for lunch 🙂

  5. OMGeeeee! This recipe sounds delicious! I’d love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn’t balls it up LOL) x