The Foolproof Roasted Asparagus Recipe You Need to Try

This roasted asparagus recipe is the perfect building block for all other roasted asparagus recipes. The key here isn’t any exotic flavoring or special preparation. It’s a simple combination of high heat and short roasting time. See, asparagus is one of those tricky vegetables. SO easy to overcook into a pile of stringy mush. And most of the time it’s because folks have their heat and timing combo way way off. A simple fix that yields amazing results!

Like most things in life there’s isn’t a one size fits all answer. Some asparagus spears are very thin and others thick. You know, nature and what not. This clearly messes with timing. So how do you get that sorted? Easy. Set the timer for a few minutes shorter then recommended, and check. Increase by 2 minutes and check again. After a few tries, you’ll get the hang of it I promise.

My local grocery tends to carry the same spear thickness so once I nailed down the timing the rest was easy peasy!

Foolproof Roasted Asparagus

5 from 4 votes

Recipe by Susanna Grace Course: SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

8

minutes

Calories

87

kcal

Total time

13

minutes

Perfectly tender, yet from and crisp. A foolproof recipe for roasting delicious tasting asparagus!

Ingredients

• 1 bunch 1 Fresh asparagus

• Olive oil to coat

• Salt + Ground Black Pepper

• Squeeze of fresh lemon, add some zest if you love lemon

• Grated Parmesan off the block

Directions

• Preheat oven to 425f while you wash and pat dry your asparagus spears.
• Either snap the bottoms off where they break naturally, or cut at least 2″ off. This is the woody, fibery, chewy part no one likes.
• You have options now. Lay on a bare sheet pan or one lined with parchment or a Silpat. Drizzle with olive oil and liberally add S+P. Toss to coat.
• Space out across your pan. The more space they have, the more crisp they will turn out! Then squeeze your lemon and dust with zest.
• Grate fresh Parmesan on top and pop into your hot oven for 6-8 minutes. Enjoy fresh from the oven!

Notes

• After a good roasting, asparagus should be tender. Not wilted or soggy. You should have a clean bite right through any part of the spear without strings getting stuck in your teeth.
• Asparagus spears vary in thickness. While the spears I can usual source cook extremely well within 6-8 minutes, thinner ones might cook more quickly, and thicker ones might take a little longer. My recommendation is to set your time for a minute or two less than you might expect and check. Increase time as needed by 2 minutes.
• You can totally skip the lemon and or Parm. These taste equally incredible with just a nice coating of S+P! On the other hand, you can load these suckers up with Za’atar or Sumac or garlic. Once you nail this base anything is possible.
• Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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How To Serve

The fun part. My personal favorite is plopped next to a pile of my Grilled Hot Wings and some Herb Roasted Potatoes with a Margarita on the side. They’re also perfection nestled on top of a juice steak with an herbed buttery drizzle. Or chopped up and thrown into a frittata. Let’s not forget pasta. Simply toss any chopped up leftovers into a bowl of steaming hot pasta that’s been dressed with lemon and cream and white wine. HEAVEN right there.

Honestly, I’ve made a pan for dinner. As in my dinner. Dan works A LOT, and I have zero shame in eating an entire pan of asparagus for a meal and calling it day. This recipe is addicting. And addicting vegetables are never a bad thing- so make sure your grocery list next week includes the above ingredients and let me know what you think of my roasted asparagus recipe!

*You already know I’m gonna drop one of my recs. The olive oil I love and use on everything!

I Use This One!

Filippo Berio Olive Oil, Gluten-Free & Non GMO, 50.7 Ounce

$16.99 ($0.34 / Ounce)

I stumbled upon this brand of olive oil (it comes in extra virgin too) and have never looked back. Economical compared to some of it's counterparts, and used daily in my kitchen.

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06/03/2023 10:46 pm GMT

About Asparagus

While asparagus is available year round, it truly tastes best when in season. Which is spring! Stretching from February until June, with a peak in April. If you’re feeling rabbit holey… you’ve got to check out The Old Farmer’s Almanac. Fun facts like- not being able to harvest for 2-3 years await you. PS: See below for how spears grow. I was shook when I first found this out just 3 short years ago. All I can see is zombie fingers. Right?!

In all seriousness, it’s so important to know about the foods we eat and love. Where they come from, how they grow, and what season(s) they thrive in. So go get rabbit holey with the foods you love to eat. Chance are you’ll learn all kinds of amazing tidbits. Might come in handy on a random trivia night. Just saying 🙂

Do you love asparagus as much as I do?!

If you make this recipe, I’d love you to come back and leave a review. Or if you have any roasted asparagus secrets or tips, please share in the comments. After all, we only know what others are willing to share.

While you’re at it, Save to Pinterest or Share on Facebook. Because sharing is caring, and I’ll need all the support I can get to keep on growing this dream of mine. A place where practical is better than perfect and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy!

Hugs, because handshakes are awkward~