Recipe

Simple Roasted Asparagus

Crisp-tender spears with browned tips, lemony brightness, and just enough garlic to make it interesting. A true 15-minute side that tastes like you tried harder.

By Matt Campbell

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4.9

A sheet pan of roasted asparagus spears with browned tips, lemon wedges, and grated Parmesan on a parchment-lined baking sheet

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Roasted asparagus is one of those low-effort, high-reward vegetables that makes dinner feel instantly more put-together. You toss, you roast, you pretend you planned the whole thing. The oven does the heavy lifting, the tips get toasty and crisp, the stalks stay snappy, and a squeeze of lemon at the end makes everything taste brighter than your group chat on a Friday.

This is my weeknight blueprint: olive oil, salt, pepper, and one optional "choose your own adventure" finish like Parmesan, garlic, or a little heat. Make it once and you will start adding asparagus to your cart like it is a personality trait.

Fresh asparagus spears being arranged in a single layer on a parchment-lined sheet pan

Why It Works

High heat equals browned tips and crisp edges: 425°F gets you that roasty flavor fast without turning the stalks into sad string beans.
Single layer, no crowding: If the spears overlap, they steam. We want roast, not sauna.
Quick seasoning that actually sticks: A light oil coat plus kosher salt means every bite is seasoned, not just the pan.
Finish after roasting: Lemon, cheese, and herbs taste fresher when they are not baked into oblivion.

Storage Tips

How to Store Leftovers

Roasted asparagus is best right out of the oven, but leftovers can still be very useful, especially if you deploy them strategically.

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
Reheat: Warm on a sheet pan at 400°F for 4 to 6 minutes until hot. A skillet over medium heat also works. The microwave is allowed, but it will soften the spears.
Eat it cold: Chop and toss into salads, grain bowls, or pasta with a little vinaigrette.
Do not freeze: You can, but the texture turns watery and limp. Roast-fresh is the move.

Common Questions

FAQ

Do I need to peel asparagus?

Usually no. If the spears are very thick and the bottom inch looks tough, you can peel the lower third with a vegetable peeler. Otherwise, snapping or trimming is enough.

How do I trim asparagus the right way?

Snap one spear near the bottom where it naturally breaks, then line up the rest and cut them to match. Fast, tidy, and no overthinking required.

What temperature is best for roasting asparagus?

425°F is the sweet spot: hot enough to brown the tips quickly, not so hot that thin spears burn before the stalks warm through.

How long should I roast asparagus?

It depends on thickness. Thin spears take 8 to 10 minutes. Medium takes 10 to 12. Thick can take 12 to 15. You want tender-crisp, not mushy.

Why did my asparagus turn out soggy?

Most common causes: the pan was crowded, the oven was not fully preheated, or the asparagus was wet. Dry it well, spread it out, and roast hot.

Can I add garlic without burning it?

Yes. Either use garlic powder before roasting, or add minced fresh garlic in the last 2 minutes of roasting or right after the asparagus comes out.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or foil (optional, for easy cleanup)
Large mixing bowl (or toss right on the pan)
Tongs
Microplane or fine grater (optional, for Parmesan or lemon zest)

I started making roasted asparagus as a "responsible adult side" when I was in my era of eating pasta for dinner and then eating more pasta for dessert. The first time I pulled a pan out with those browned, crispy tips, I felt like I had hacked the system. Now it is my go-to when dinner needs something green, fast. Also, leftover roasted asparagus chopped into eggs the next morning is suspiciously impressive for something that began as me rummaging through the fridge.