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Katerina 5 from 6 votes
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Looking for the best way to cook asparagus? This easy Oven Roasted Asparagus recipe is a delicious side dish that’s perfect for both weeknight dinners and holiday feasts! And, best of all, it’s ready in under 15 minutes!
An Easy Roasted Asparagus Recipe
Need a vibrant vegetable side dish to go with your meal? This simple oven roasted asparagus recipe might be just the thing! Prepared with olive oil, garlic, salt, and pepper, it’s an easy side dish that will complement any main course. Meat, seafood, pasta… you name it! Any of the above will do.
Oh, and did I mention the warm, lusciously rich Hollandaise sauce smothered over the asparagus that takes this recipe over the top? Cause that’s part of the package as well!
If I could eat this every day for forever, I’d be OK with that. It’s just hard to go wrong with roasted vegetables, especially asparagus. I LOVE asparagus… it’s so tender, salty, and browned to sweet perfection. I mean, you can’t NOT enjoy it!
(And, if you’re looking for more asparagus recipes, I’ve got you covered. Grilled asparagus, for example, is one of my go-to sides!)
Why You’ll Love This Oven Roasted Asparagus
There’s a lot to love about roasted asparagus. Here’s a brief rundown on why it’s so awesome:
- Simple, bold flavors. A simple mix of salt, pepper, and garlic is all you need for perfect roasted asparagus. But, some creamy, lemony Hollandaise sauce poured over the top doesn’t hurt either!
- Quick and easy. Two minutes to prep + twelve-ish minutes to cook = one quick, tasty side dish!It couldn’t be easier to whip up this versatile vegetable, and you’ll love the fresh and vibrant flavor.
- Perfect for any occasion. Roasted asparagus pairs really well with both quick weeknight meals and elegant dinners. No matter what you’re serving as a main course, this asparagus will probably fit right in next to it!
What You’ll Need
There are just 5 ingredients needed to make this oven roasted asparagus, plus a few more if you choose to whip together the sauce. Check out the recipe card for exact amounts!
- Asparagus spears – Try to choose firm spears and remember to wash them before you begin. Any thickness is fine, just adjust the cooking time accordingly.
- Olive oil – I prefer to use extra virgin olive oil in this recipe, but feel free to use canola oil or your favorite cooking oil.
- Garlic – Freshly minced garlic provides the strongest, boldest flavor, but garlic powder will also work in a pinch.
- Seasoning – Use salt and fresh ground pepper, to taste.
- Hollandaise sauce – I like to make this easy, 5-minute Blender Hollandaise Sauce recipe! It’s so simple but incredibly rich and creamy.
How to Store Asparagus Before You Cook it
This may seem like an odd thing to talk about, but there is actually a trick to storing asparagus so that it stays fresh longer! Here it is:
- Chop off about 1/2 an inch of the bottom of your asparagus.
- Place them in a large glass filled with water.
- Loosely cover them with a ziploc bag and then store them in the fridge – in the glass with water, and covered with a bag.
They will stay fresh much longer this way! Raw asparagus keeps well in the fridge for up to 4 days.
How to Make Roasted Asparagus in the Oven
Are you ready to make the best roasted asparagus? Here’s how to do it (you can find the full set of directions in the recipe card):
- Trim the asparagus. Trim the ends of the asparagus and place the asparagus on a baking sheet.
- Add olive oil and seasoning. Drizzle them with olive oil and toss to coat. Then, sprinkle the asparagus with minced garlic, salt, and pepper, and spread them in a single layer.
- Roast the asparagus. Roast your veggies at 400˚F for 10-15 minutes, or until tender, but crisp.
- Add the sauce and enjoy. Remove your asparagus from the oven and transfer them to a plate. If you want, drizzle them with Hollandaise sauce – you won’t go wrong with that idea – and serve.
Tips for Success
As you can see, it’s a pretty simple process. That said, here are a few tips and tricks on making roasted asparagus in the oven:
- Adjust the cooking time. The cooking time will depend on the thickness of the asparagus spears. If you have spears that are on the thicker side, roast them for closer to 15 minutes, but if they are thinner, check them at 10.
- Make sure the spears are spread in a single layer on the pan. If the pan is overcrowded, some of the spears will not brown properly.
- How to know when the asparagus is done. You want the asparagus to have some crispness to it when you bite into it, but it should still be tender. Try testing a piece (after it has cooled for a minute) to see if it has reached this desired texture before you pull the pan out.
Frequently Asked Questions
Should I soak my asparagus in water before cooking it?
Yes, though I usually just rinse mine thoroughly. It’s always a good idea to wash produce under cold running water before cooking with it.
Why is my asparagus soggy?
This likely means that the asparagus has been overcooked. To avoid this, check the asparagus at 10 minutes to see if it is tender yet crisp.
How do I cut asparagus?
Start by chopping off the woody stems on the bottom of the asparagus. This usually means cutting off about an inch on the bottom. You can tell where to chop because this part of an asparagus stem is tough and woody, so if you bend it, it will snap off. (I still use a knife for a cleaner cut.)
Serving Suggestions
One of the best things about this recipe is how many main dishes it goes with! Here are some ideas:
- Pork: I love serving this side with smothered pork chops or a juicy pork tenderloin.
- Beef: Succulent beef tenderloin or rib eye steak are perfect with asparagus!
- Chicken: Asparagus with this easy chicken breasts recipe is a classic combo!
- Fish: This garlic butter baked salmon is one of my favorite salmon recipes and goes wonderfully with asparagus.
How to Store & Reheat Extras
If you end up with leftover asparagus, you can easily store it in the fridge and reheat it later. This is the best way to do that:
- To store: Cooked asparagus keeps well in the fridge for 3-4 days. Let it cool to room temperature, then store it separately from the Hollandaise sauce in an airtight container.
- To reheat: I recommend using your oven to reheat roasted asparagus. If you use the microwave, it can get soggy. Preheat your oven to 350˚F and spread the asparagus on a baking sheet lined with parchment paper. Heat for about 5 minutes until warmed through.
More Asparagus Recipes
There are so many ways to make asparagus! Here are a few more of my favorite asparagus recipes:
- Asparagus Phyllo Bundles Recipe
- Garlic Roasted Asparagus with Bacon and Cheese
- Asparagus with Lemon Butter Sauce
- Roasted Garlic Asparagus Soup
ENJOY!
Oven Roasted Asparagus
Katerina | Diethood
Prepared with just a few simple ingredients, this oven roasted asparagus is a crispy yet tender side dish that you can serve with any meal! Chicken, pork, beef, pasta, seafood… you name it.
5 from 6 votes
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Servings : 4
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Ingredients
- 1 pound asparagus spears
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- salt and fresh ground pepper, to taste
Instructions
Preheat oven to 400˚F.
Line a baking sheet with parchment paper or foil, and set aside.
Wash and pat dry the asparagus.
Break off the tough ends on the asparagus and discard.
Arrange the asparagus spears in a single layer on previously prepared baking sheet.
Drizzle with olive oil and toss to coat.
Season with salt and pepper and sprinkle with minced garlic; rub over the asparagus with your hands to evenly coat.
Roast for 10 to 15 minutes, or until tender but crisp. Cooking time will depend on the thickness of the spears; start checking for doneness around the 10 minute mark.
In the meantime, prepare this Blender Hollandaise Sauce.
Remove asparagus from the oven and transfer to a serving plate.
Drizzle Hollandaise Sauce over the asparagus, if using, and serve.
Notes
- Asparagus cooking time: Roast the asparagus at 400˚F for 10 to 15 minutes for thinner stalks or 15 to 20 minutes for thicker stalks, or until they are fork-tender.
- Hollandaise sauce is not included in the Nutritional Analysis.
- To store: Cooked asparagus keeps well in the fridge for 3-4 days. Let it cool to room temperature, then store it separately from the Hollandaise sauce in an airtight container.
- To reheat: I recommend using your oven to reheat roasted asparagus. If you use the microwave, it can get soggy. Preheat your oven to 350˚F and spread the asparagus on a baking sheet lined with parchment paper. Heat for about 5 minutes until warmed through.
Nutrition
Calories: 57 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Sodium: 3 mg | Potassium: 238 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 857 IU | Vitamin C: 7 mg | Calcium: 31 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American, French
Keyword: oven roasted asparagus, roasted asparagus, roasted asparagus in the oven
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Categories:
- Holidays
- Meal Type
- Recipes
- Side Dishes
