If you're looking for a quick, healthy, and delicious veggie side dish, look no further than this oven roasted asparagus recipe. You're going to love it for holiday feasts and casual weeknight dinners.
Recipe: $4.13 | Per Serving: $1.03 | Servings: 4
This recipe is perfect for busy weeknights or elegant holiday spreads. With hints of garlic, lemon, and a topping of savory parmesan, you get a beautiful balance of fresh and rich flavors.
This side dish pairs well with just about anything. Serve it up with Honey Orange Glazed Ham or Cajun Turkey Breast Recipe or even a Oven Beer Butt Chicken for a complete meal that feels like a feast.
If you're looking for other budget-friendly veggie sides, check out Instant Pot Asparagus or How to Roast Frozen Green Beans for more ideas.
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🍯 Why This Recipe Works
- Perfectly cooked. Roasting asparagus at 425°F brings out its natural sweetness while keeping the spears tender yet crisp.
- Fast and Easy. With a short ingredient list and a fast cook time, this is the kind of dish you can toss together last-minute and still impress everyone at the table.
- It's pretty cheap. While this is especially true when asparagus is in season and is priced at only $1.99lb, the cost remains pretty affordable year-round too. Minimal ingredients = minimal cost.
🥘 Ingredients
Asparagus: The star of the dish. Roasting enhances its flavor and texture.
Lemon juice: Adds brightness and cuts through the richness.
Parmesan cheese: Melts on top to make a golden, cheesy layer with a salty, rich flavor that makes the asparagus taste even better.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Garlic: Fresh minced garlic adds more punch, but garlic powder can work in a pinch—use half the amount.
🔪 Instructions for Oven Roasted Asparagus
Step 1: Preheat oven to 425°F and line a baking sheet with foil.
Step 2: Wash and trim the woody ends off your asparagus. (Image 1).
Step 3: Lay asparagus on the sheet and drizzle with olive oil. Add garlic, lemon juice, and salt. Toss to coat evenly. (Image 2).
Step 4: Bake for 15 minutes until tender. (Image 3).
Step 5: Remove from oven, top with shredded parmesan, and broil for 1 minute to melt cheese. (Image 4).
Serve warm. Enjoy!
🍴 Recipe Tips
- Clean with care: To clean asparagus, run them under cool water and gently rub the tips to remove any grit. Asparagus grows straight up from the ground, so a little dirt is common, especially near the tip.
- Snap for success: Not sure where to trim? Hold an asparagus stalk at both ends and bend gently—it will naturally snap at the spot where the tender part begins and the woody base ends. Use that as your guide to trim the rest quickly.
- Asparagus size matters: Thinner stalks roast faster and can dry out quickly, while thicker ones take longer and have a meatier bite. Try mixing sizes for variety or trimming larger spears lengthwise for even cooking.
🍳 Reheating
Reheat in the oven at 350°F for 5–7 minutes or air fry for 2–3 minutes for best texture. Avoid microwaving to prevent sogginess.
⏲️ Make Ahead Instructions
You can prep the asparagus and seasoning in advance and store it in the fridge until ready to roast. Just pop it in the oven when dinner time comes!
👩🏻🍳 Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
💭 Recipe FAQs
You can, but it may be softer and more watery. Thaw and pat dry before roasting for better results.
At 400°F, asparagus should be roasted for about 15–20 minutes, depending on the thickness of the spears:
Thin asparagus: 12–15 minutes
Medium spears: 15–17 minutes
Thick spears: 18–20 minutes
Roast until the tips are slightly crispy and the stalks are fork-tender.
Roasting asparagus usually takes 12 to 20 minutes, depending on the oven temperature and the thickness of the spears:
At 425°F, roast for 12–15 minutes
At 400°F, roast for 15–20 minutes
At 375°F, roast for 20–25 minutes
Thinner spears cook faster, while thicker ones need more time. You’ll know it’s done when the asparagus is fork-tender and the tips are slightly crispy.
The most common reason for soggy oven roasted asparagus is overcooking. Asparagus gets more tender the longer it cooks, but if left in the oven too long, it quickly turns from tender to mushy.
Another reason is overcrowding. If the asparagus spears are too close together or piled on top of each other, they steam instead of roast. Spread them out in a single layer with space between.
Yes, you should rinse asparagus before cooking to remove any dirt, sand, or pesticides that might be clinging to the stalks. Here’s how to do it properly:
Rinse under cool water, gently rubbing the spears with your fingers.
Pay special attention to the tips, where grit can hide.
Pat dry thoroughly with a clean kitchen towel or paper towel—wet asparagus can steam instead of roast, leading to sogginess.
Trim the woody ends before cooking for the best texture.
❤️ More Delicious Side Dish Recipes
If you tried this Oven Roasted Asparagus, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Oven Roasted Asparagus
Ingredients
- 1 bunch asparagus (roughly 1 pound) ($2.97)
- 1 Tablespoon olive oil ($0.14)
- 2 teaspoon minced garlic ($0.12)
- ½ Tablespoon lemon juice ($0.06)
- ¼ teaspoon salt ($0.01)
- ¼ cup Parmesan cheese, shredded ($0.83)
Instructions
- Preheat oven to 425°F and line a baking sheet with foil.
- Wash and trim the woody ends off your asparagus.
- Lay asparagus on the sheet and drizzle with olive oil. Add garlic, lemon juice, and salt. Toss to coat evenly.
- Bake for 15 minutes until tender.
- Remove from oven, top with shredded parmesan, and broil for 1 minute to melt cheese.
- Serve warm. Enjoy!
Nicole Durham says
This has been one of our favorite recipes for yeaaarss!