Go Back
–+ servings
Square overhead shot of a blue and white platter full of oven roasted asparagus.
Print Pin
5 from 1 vote

Perfect Oven Roasted Asparagus

A quick and easy side dish that's ready in about 17 minutes. Tender asparagus spears roasted at high heat with olive oil and garlic, then finished with shaved Parmesan for a simple, healthy dish that pairs with just about any meal.
Course Side
Cuisine American
Keyword asparagus recipe, oven roasted asparagus, roasted asparagus
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 54kcal
Author Blair Lonergan

Equipment

  • large rimmed baking sheet

Ingredients

  • 1 lb. fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder (or ½ teaspoon minced fresh garlic; about 1 small clove)
  • Optional: shaved Parmesan cheese, for serving
  • Optional: fresh lemon juice or chopped fresh herbs (such as parsley), for serving

Instructions

  • Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
  • Trim the woody ends from the asparagus. To find the natural breaking point, hold one spear at each end and bend gently until it snaps. Use that as your guide and trim the rest with a knife.
    Trimmed asparagus on a foil lined baking sheet.
  • Arrange the asparagus in a single even layer on the prepared baking sheet. Drizzle with olive oil, then season with salt, pepper, and garlic powder. Toss to coat, then spread back into a single layer.
    Tossing asparagus with olive oil and seasoning.
  • Roast for 12 to 15 minutes, depending on the thickness of your spears, until tender and lightly charred at the tips. Stir or shake the pan once halfway through for even browning.
    Roasted asparagus on a sheet pan.
  • Transfer to a serving platter. Top with shaved Parmesan and a squeeze of fresh lemon juice, if desired. Serve warm or at room temperature.
    Horizontal overhead shot of oven roasted asparagus.

Notes

  • Don't crowd the pan. Asparagus needs space to roast rather than steam. If your baking sheet is full, use two pans.
  • Adjust time to spear thickness. Thin spears: 10 to 12 minutes. Medium spears: 12 to 13 minutes. Thick spears: up to 15 minutes. Tips will crisp and spears will turn deep green when ready.
  • For melted Parmesan: Sprinkle grated Parmesan over the asparagus during the last 2 to 3 minutes of roasting rather than shaved Parmesan after.
  • Lemon finish: A squeeze of fresh lemon right before serving brightens the flavor and pairs beautifully with the garlic and Parmesan.
  • Fresh garlic option: Swap the garlic powder for ½ teaspoon minced fresh garlic for a more pronounced flavor.
  • Scaling: Easy to scale up or down. For 2 servings, halve all ingredients. For a crowd, double the recipe and use two baking sheets. Cook time stays the same.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5 minutes to restore some crispness, or enjoy at room temperature. Freezing is not recommended.

Nutrition

Serving: 1/4 of the recipe (without optional Parmesan) | Calories: 54kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 148mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg