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
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.
this is exactly how i do roasted aspargus. my family loves it
My mummy loves asparagus but I’ve havent really tried it yet! Going to give this a go and see if I like the taste! Looks yummy x
I like taking vegetables, and this combination in this recipe is the perfect pick for the family. Thanks for sharing.
This is the best way to cook it. I used to think I hated asparagus, but that’s because my mom only made it from the can.
I must try this recipe. It so delicious and look so easy to make and I am sure my husband will give me a warmer hug because of this dish.
This looks nice and simple to put together but so delicious! Perfect for a weekend treat!
This is pretty much how I make my asparagus, and since it is just about the only veggie my oldest son will eat, I make it all the time. Next time I’ll add the lemon wedges and parsley like you suggested for a nice variation.
Is it asparagus season already?! I love this vegetable, and the simpler the better. This is a staple in my household.
Yum, this looks so good! I do love roasted asparagus but don’t have it that often.
Yum roasted asparagus is always the perfect side dish! This recipe looks great!
Such a classic side that goes with a lot of different meals. I love how simple this is to make and it looks wonderful!
I love asparagus and I am excited to try this recipe out. I need something different.
I am lover of any vegetables bathed in garlic & herbs! This recipe is a win win in my book an at the dinner table!
Mmmm, this looks amazing. My husband loves asparagus and he’d love it cooked this way. Saving to make tonight!
I love asparagus but not sure about how to cook them and definitely need this recipe to cook them more often.
YUM! Asparagus is one of my favorite veggies. I love roasting it.
Asparagus is my absolute favorite side dish to serve my family! Love how you’ve prepared it too! Looks perfect.
there’s nothing quite like simple roasted asparagus. it’s so fresh and delicious. Plus you can use it in so many things!!
Get in my belly! Om nom nom. I can see pairing this with a nice, juicy steak. Oh, would that be so good.
I love asparagus its so underrated it goes with so many dishes your recipe looks so tasty thanks for sharing