Oven Roasted Asparagus

Oven roasted asparagus is simple, easy, and delicious.

It’s also a versatile vegetable you can prepare in a dozen different ways and add to pasta, risotto, or salads. It’s doesn’t take a lot of time, either. Whether you grill it, roast it, steam it or flash-boil it, asparagus is yummy!

Here in Michigan, it’s a spring crop and widely grown. It’s particularly tender when it’s freshly picked.

There are debates in our household about whether it’s better when the shoots are thin or thick. I’ll leave that to your judgment, but *I* prefer thin. Mr. Alexander, though? Not so much. And our child refuses to eat the tips.

Seriously? The tips are the best part! We totally steal them from his plate.

The simplest way to roast asparagus is with olive oil, kosher salt, and fresh ground pepper. That’s it. You can add lemon zest or juice, balsamic vinegar, chopped garlic or other ingredients for flavor, but you don’t need to. Sometimes, simple is the best.

Line a baking sheet with parchment paper or aluminum foil. Drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper. Toss to coat.

Bake for about 15 minutes at 350 degrees, and voila!

Note that if the asparagus shoots are thin, they will cook in a LOT less time. Be sure to check repeatedly so they don’t char or overcook. You can always turn off the oven and prop it open to keep the asparagus warm but not overcooked while you finish the rest of the meal.

Enjoy with a spork!

roasted asparagus

Oven Roasted Asparagus

Easy oven roasted asparagus. Just 4 simple ingredients.
Prep Time5 minutes
Active Time15 minutes
Total Time20 minutes
Course: How To, Side Dish
Keyword: asparagus, easy, ovenroasted
Author: Alyssa Alexander


  • 1 bunch asparagus
  • 2 tbsp extra virgin olive oil
  • Kosher salt and fresh ground pepper to taste


  • Preheat oven to 350°.
  • Line a baking sheet with parchment paper or aluminum foil. Spread asparagus over the baking sheet in a single layer.
  • Drizzle with olive oil, then sprinkle salt and pepper to taste. Toss to coat.
  • Roast for 15 minutes or until cooked, but not charred or limp.


Additional options: Minced garlic, lemon zest, lemon juice, balsamic vinegar
Thin asparagus shoots will cook much more quickly than thick shoots, so you will want to adjust cooking time accordingly.

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