This roasted asparagus recipe is seasoned with olive oil, fresh garlic, salt, pepper, and finished with freshly squeezed lemon juice. It's a simple, flavor packed side dish that everyone will love and it's on the table in just 20 minutes!
I figured you would appreciate a vegetable-packed side dish after all those BBQs. My entire family, 2.5 year old included, love this side dish. Sometimes the simplest ingredients make the most flavorful dishes.
This is really a basic recipe, one that most would say "is this really a recipe?"— it is! It may be easy, but it's delicious.
Why You'll Love This Oven Roasted Asparagus Recipe
- Minimal prep involved
- Done in 20 minutes: 5 minute (or less) prep, 15 minutes to cook!
- Only 6 ingredients & maximum flavor
- Pairs well with any main course
Tell Me About This Roasted Asparagus
- Texture: I'll be honest, there isn't much texture to this asparagus, other than it's baked until just tender, before it reaches the over-baked texture.
- Flavor: If you love fresh and garlicky herb flavors, you’ll love this one!
- Ease: All you're doing is tossing a few basic ingredients together and spreading them onto a baking sheet. That's just about it— minimal effort.
- Time: Start to finish, just under 20 minutes.
Grab These Ingredients For Oven Roasted Asparagus
With this recipe, there's minimal ingredients— because of this, each ingredient has a specific job so I don't recommend leaving any out.
- Asparagus: It's not roasted asparagus without the asparagus!
- Olive Oil: You can use any type of oil that you prefer— sometimes I substitute with avocado oil.
- Garlic: You want to use fresh garlic or pre-minced. In a pinch you can use garlic powder. Using fresh garlic will help enhance the overall flavor of the asparagus.
- Salt & Pepper: Both of these provide flavor, without both of these, the asparagus will be extremely bland. Again, minimal ingredients but maximum flavor.
- Lemon Juice: Using freshly squeezed lemon juice is highly recommended, but in a pinch, you can use store bought. You'll add this right at the end, unless you want to toss some slices on while baking.
Let's Make It!
There's just 4 simple steps to make this side dish!
- Prep Asparagus: Cut the woodier, dry ends off of the asparagus and discard. This is usually about an inch. Place the asparagus on a prepared baking sheeting.
- Season: Drizzle the asparagus with olive oil. Then, add the garlic, salt and pepper, and toss to combine— the best tool for this is your hands.
- Bake: Bake for 15 minutes at 425°F until the asparagus is fork tender, but still has a slight crisp to it.
- Add Lemon Juice: Squeeze fresh lemon juice right before serving.
Tips For Buying & Storing Asparagus:
- Look for tightly packed and firm asparagus tips with no signs of wilt or mush. If you brush your fingers across the top and they start to fall apart, skip the bunch.
- Look for stalks that aren't too thick in size as it will have a woodier texture, but too thin and it will be a milder (sometimes too mild) flavor. You want them all roughly likewise in size and medium thickness.
- The best way to store asparagus is as if they were flowers. To a jar, add a few inches of water and place the asparagus in the jar stem-side down, cover the tops with a bag, then store in the refrigerator. This will ensure fresh asparagus when you need it!
How To Trim Asparagus Properly
The ends of asparagus are very tough and woody— these must be removed prior to roasting. There's 2 ways that you can do this:
- Bend: I find that this is the best method, but often slower. To do this, hold the top of the stem in your hand and grab the base with the other. Bend the asparagus and it will naturally snap in the right place. Not all the stalks will snap in the same place, which is OK!
- Cut: This is typically the quicker method. Hold the entire bunch of asparagus in one hand, keeping the rubberband around the bunch. Then, trim off the ends about 1 inch from the bottom. This will usually catch enough of the base that you don't want.
Serve With These Dinner Favorites
Our family often pairs this side dish with these dinner favorites.
- Easy Baked Herb Crusted Salmon (make it on the same baking sheet!)
- Baked Pineapple Teriyaki Chicken
- One Pan Lemon Rosemary Chicken and Potatoes
- Slow Cooker Teriyaki Chicken
Oven Roasted Asparagus
- 1 and 1/2 pounds asparagus spears, rinsed and ends trimmed
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons lemon juice (fresh is best!)
- Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or foil. Set aside.
- Cut the dry ends of the asparagus and discard. Place the asparagus on the prepared baking sheet and drizzle with olive oil. Add the garlic, salt, and pepper, and toss to combine— the best tool for this is your hands.
- Bake for 15 minutes or until the asparagus is fork tender but still has a slight crisp to it. Remove from the oven and add fresh lemon juice. Serve immediately.
- Make Ahead: The asparagus can be marinated 1 day in advance stored in an airtight container or zip-topped bag in the refrigerator.
- Oil: Any oil can be substituted— I've also used avocado oil and coconut oil.
- Garlic: You can substitute 1/4-1/2 teaspoon of garlic powder if you don't have fresh garlic.
- Grill: This recipe can also be made on the grill— cook time is about the same but keep an eye one it. It's delicious and usually what I do during the warmer months!