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Home » Vegetable Recipes » Roasted Asparagus

Roasted Asparagus

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 10, 2025
7 Comments
5 from 11 votes

Jump to Recipe Review Recipe

Roasted asparagus is easy to make and comes out wonderfully tender-crisp. It's ready fast - I bake it in a 400°F oven for 15 minutes. Overcooking will make it stringy.

Roasted asparagus is served on a black plate, sprinkled with parmesan and red pepper flakes.

Asparagus is one of my favorite vegetables, especially when in season. I enjoy steamed asparagus and microwave asparagus, but oven-baking is the best. Roasting vegetables enhances their flavor and texture, and asparagus is a good example. When done right, roasted asparagus is tender-crisp and flavorful. As for the leftovers, try them cold, antipasti-style! They are delicious.

Ingredients and Variations

The ingredients needed to roast asparagus.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Fresh asparagus: Try to find medium-thick stalks. Not ultra-thin and not super-thick.
  • Olive oil: I use extra-virgin olive oil. Melted butter is another delicious option.
  • To season: Kosher salt, black pepper, and garlic powder. I use garlic powder because the fine granules coat the spears uniformly. If you prefer fresh minced garlic, that's fine. Sometimes, I sprinkle the finished dish with red pepper flakes for color and subtle heat.
  • Parmesan: Finely grated parmesan works best. Grated Pecorino Romano is a good substitute.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Arrange the asparagus spears on a parchment-lined baking sheet. The parchment is used to prevent sticking and for easy cleanup. After trimming the asparagus ends, you should be able to fit two rows of them on the baking sheet:

You can fit more asparagus spears in the pan after you trim them.

Drizzle the asparagus spears with olive oil. Use your hands to make sure they are well-coated. Sprinkle the asparagus with salt, pepper, garlic powder, and grated Parmesan cheese. Bake the asparagus in a 400°F oven for about 15 minutes until it's tender-crisp. Sprinkle it with more Parmesan and serve. 

Sprinkling parmesan on the cooked asparagus.

5 stars rating. This is a good recipe. I don't usually eat asparagus, but bought some today at the store, as they were out of fresh green beans. The parmesan cheese and black pepper did a nice job of flavoring the asparagus. As I am on a low-sodium diet, I omitted the salt, and honestly, with the sodium content of the parmesan cheese, it did not need any additional salt. 
Suzanne
Read more comments

Recipe Tips

Use Medium Asparagus

Medium-sized asparagus spears are best. If all you can get are thin or thick spears, like the ones in the image below, adjust the roasting time. Very thin spears will need no more than 10 minutes in the oven. If using thick ones, check them after 15 minutes and see if their thickest parts are fork-tender. If not, keep roasting them for 2-3 more minutes. Whatever their size, avoid overcooking. When overcooked, asparagus becomes mushy and stringy.

Two asparagus bunches. On the left, thin spears; on the right, thick ones.

Trim the Ends

You should always trim asparagus ends, but if using thick spears, it's especially important to trim them, as they tend to be woody and fibrous.

Trimming the asparagus ends.

Dry Them Thoroughly

Wet asparagus spears will steam instead of roasting. After rinsing, place them on paper towels and dry them thoroughly.

Drying the asparagus on paper towels.

Storage Tips

Keep the leftovers in an airtight container in the fridge for up to four days. I enjoy them cold, antipasti-style. I often have them for lunch with poached eggs or use them in this asparagus salad. Sometimes, I wrap the leftover asparagus in prosciutto slices for an improvised version of prosciutto-wrapped asparagus. If you'd like to reheat the leftovers, do so in the microwave at 50% power. 

Serving Suggestions

Since I bake the asparagus in a 400°F oven, I like to serve it with a main dish I can cook in the same oven, such as:

  • Spicy baked chicken thighs
  • Baked shrimp
  • Keto meatballs
  • Garlic parmesan wings
  • Cheeseburger casserole
  • Baked chicken drumsticks
  • Baked turkey wings

In the photo below, you can see that I'm baking the asparagus and chicken drumsticks simultaneously. The drumsticks need 40 minutes in the oven and the asparagus 15, so I bake the chicken for 25 minutes and then place the asparagus in the oven.

Asparagus is baked simultaneously with chicken drumsticks.

Recipe Card

Roasted asparagus is topped with Parmesan and served on a dark plate.
5 from 11 votes
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Roasted Asparagus with Parmesan

This easy roasted asparagus is wonderfully tender-crisp. Bake it in a 400°F oven for just 15 minutes. Overcooking will make it stringy.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 65kcal
Author: Vered DeLeeuw
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Ingredients

  • 1 pound fresh asparagus - tough ends trimmed
  • 1 tablespoon olive oil
  • ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper - freshly ground
  • ¼ teaspoon garlic powder
  • 2 tablespoons parmesan cheese - grated, divided

Instructions

  • Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
    Parchment-lined baking sheet.
  • Place the asparagus on the baking sheet in a single layer. After it's trimmed, you should be able to fit two rows of it into the pan.
    You can fit more asparagus spears in the pan after you trim them.
  • Drizzle the asparagus with the olive oil, then toss with your hands to coat. Sprinkle with kosher salt, black pepper, garlic powder, and half the parmesan.
    Sprinkling the asparagus with spices and parmesan.
  • Bake until the asparagus is tender-crisp, for about 15 minutes.
    The asparagus is ready in the pan.
  • Sprinkle the asparagus with the remaining parmesan and serve.  
    Sprinkling parmesan on the cooked asparagus.

Notes

  • I use garlic powder because its fine granules coat the spears uniformly. If you prefer fresh minced garlic, that works too. 
  • Medium-sized asparagus spears are best. If all you can get are thin or thick spears, adjust the roasting time. Very thin spears will need no more than 10 minutes in the oven. If using thick ones, check them after 15 minutes and see if their thickest parts are fork-tender. If not, keep roasting them for 2-3 more minutes.
  • You should always trim asparagus ends, but if using thick spears, it's especially important to trim them, as they tend to be woody and fibrous.
  • Dry the asparagus well with a clean kitchen towel or paper towel after washing, so it bakes rather than steams in the oven.
  • Keep the leftovers in an airtight container in the fridge for up to four days. I enjoy them cold, antipasti-style, or chop them and add them to a salad. If you'd like to reheat the leftovers, do so in the microwave at 50% power. 

Nutrition per Serving

Serving: 0.25 recipe | Calories: 65 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 188 mg | Fiber: 2 g | Sugar: 2 g

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Comments

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    Recipe Rating




  1. Ione E Godsey says

    March 21, 2025 at 7:37 pm

    5 stars
    Easy to make, absolutely delicious.

    Reply
  2. CA says

    June 24, 2024 at 5:31 pm

    5 stars
    I tried the chicken drumsticks and asparagus recipe. These are awesome

    Reply
    • Vered DeLeeuw says

      June 24, 2024 at 6:35 pm

      Wonderful! I'm so glad you enjoyed these recipes.

    • Mike C says

      July 19, 2024 at 12:07 pm

      Both recipes were a hit in my home. I did this as a suprise dinner and everyone is asking if I can cook this again! We normally have leftovers, but not this time! Just WOW!

    • Vered DeLeeuw says

      July 19, 2024 at 2:20 pm

      Yay! I'm so glad to hear. Thank you for letting me know, Mike.

  3. Suzanne says

    November 09, 2023 at 7:43 pm

    5 stars
    This is a good recipe. I don't usually eat asparagus, but bought some today at the store, as they were out of fresh green beans. The parmesan cheese and black pepper did a nice job of flavoring the asparagus. As I am on a low-sodium diet, I omitted the salt, and honestly, with the sodium content of the parmesan cheese, it did not need any additional salt. (Oh, and I used PAM spray instead of olive oil.) I did slightly overcook it, but it still tasted good. While I probably won't eat asparagus very often, when I do, I will surely use this recipe. Thanks!

    Reply
    • Vered DeLeeuw says

      November 09, 2023 at 8:21 pm

      You're very welcome, Suzanne! Thank you for the detailed comment.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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