Roasted Asparagus – Spend With Pennies

Roasted asparagus is an easy, elegant appetizer or side dish and its ready in about 15 minutes!

Tender stalks of asparagus are lightly seasoned in oil and garlic and roasted with a sprinkle Parmesan cheese.  

An Easy (and Elegant) Side Dish

• This roasted asparagus recipe is easy to make and you can vary the seasonings to match the menu or use what’s on hand.
• Double up the recipe and enjoy roasted asparagus in recipes all week long!
• Oven-roasted asparagus goes with everything, especially with lighter proteins like fish and chicken.

What You’ll Need to Roast Asparagus

Asparagus – Choose medium to thick thick spears if possible. Ensure they are firm stalks deep green with light green or purplish tips.

Seasonings – I love the flavor of asparagus so I’ve kept this recipe simple with olive oil, garlic, salt & pepper, and parmesan cheese! You can add other herbs and/or seasonings to taste – favorites include lemon zest (or lemon juice) or a drizzle of balsamic vinegar.

How to Make Roasted Asparagus

Roasted asparagus is an easy, elegant appetizer or side dish that’s ready in less than 15 minutes!

1. Preheat the oven to 425°F (according to the recipe below).
2. Prep asparagus and place in a single layer on a pan and toss with oil, salt and pepper.
3. Roast asparagus until tender-crisp.

Tips for Roasting Asparagus

• Bend the spear towards the bottom, and it will naturally break at the woody ends.
• Line the pan with parchment paper for easy clean-up.
• Asparagus cooks quickly so check it early.
• If you’re feeling fancy, drizzle with truffle oil or garnish with fresh herbs like fresh parsley or thinly sliced basil.

Store leftovers in an airtight container for salads or sides for up to 5 days.

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Roasted Asparagus

These asparagus spears are tossed in oil, seasoned, and roasted until perfectly tender!

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Author Holly Nilsson

• Preheat the oven to 425°F.

• Rinse the asparagus, dab dry with a kitchen towel, and snap off the woody stems.

• Place the asparagus on a rimmed baking sheet and drizzle with olive oil. Add garlic, salt, pepper, and parmesan cheese if using. Toss well to coat.

• Roast the asparagus for 6 to 12 minutes or just until tender-crisp.

Thinner spears will take closer to 6 minutes, while thicker spears will need closer to 12  minutes.
Try any of the following variations: Browned butter, a squeeze of lemon or zest, hollandaise sauce, or bearnaise sauce for serving.

• Ensure the oven is preheated to get the best caramelization.
• If possible, choose thicker stalks of asparagus, they caramelize better without overcooking.

Calories: 95 | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 7.2mg | Calcium: 57mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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