Today I’m walking you through the best way to make roasted asparagus so it’s perfect every time! You just need asparagus, oil, and seasonings.
While I love to make grilled asparagus in the summer, roasting it in the fall and colder months is the way to go!
How to make Roasted Asparagus
Asparagus are great because they’re friends with everyone on the dinner table. They go great with romesco sauce but also with sushi bowls.
RELATED: you might also like this recipe – Air Fryer Asparagus
But sometimes you just want plain and simple, down to Earth asparagus, which is why today I’m showing you how to make roasted asparagus with just a few simple ingredients! It makes such a delicious and easy side dish for those busy weeknights when you need to get a vegetable on the table.
To make roasted asparagus you will need:
- 1 bunch of asparagus
- 2 Tbsp olive oil
- Pinch of salt and pepper
Helpful tools for roasting asparagus:
You’ll start by rinsing off your asparagus to remove dirt and grit. Snap off the bottom 1 inch or so; this party can be tough and woody. Use a vegetable peeler to remove any tough skin if you notice the bottom part still seems tough. Pat dry and spread onto a parchment-lined baking sheet.
Now, this is where the fun begins. You can roast asparagus really simple with just olive oil, salt, and pepper. But you can also add in some fun variations. Here are a few of my favorite flavors to add to asparagus:
- Lemon zest – sprinkle on before roasting
- Whole cloves of garlic – toss in the pan before roasting
- Parmesan cheese – sprinkle on before roasting
- Balsamic vinegar – drizzle on just before serving
Asparagus cooks relatively quickly. Turn the oven up hot, about 425 degrees F. They’ll roast for 12 to 15 minutes, or until stalks are tender and tips have just begun to brown. And there you have it, the perfect roasted asparagus recipe for busy weeknight dinners!
Serve it with Smoky Romesco Sauce
Serving roasted Asparagus with Smoky Romesco Sauce is so colorful and flavorful and seriously packed with nutrition. This delicious side dish is covered in delicious and healthy Smoky Romesco Sauce, cherry tomatoes, and crunchy chopped almonds. You can get the romesco sauce recipe (optional of course) in the recipe card below.
More Side Dish Ideas
- Slow Cooker Balsamic Carrots
- Roasted Broccoli
- Air Fryer Bacon Wrapped Carrots
- Air Fryer Carrots
- Homemade Mashed Potatoes
- Baked Sweet Potato Fries
- Fried Cabbage
- Glazed Carrots
Roasted Asparagus
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 lb asparagus 1 bunch
- 2 Tbsp olive oil
- Pinch of salt and pepper
- Optional add-ons: lemon zest, garlic, parmesan, balsamic vinegar
Optional Romesco Sauce
- 1 ½ cups cherry tomatoes
- 1 roasted red bell pepper
- 3 tablespoons olive oil
- 3 tablespoons almond butter
- 1 clove garlic
- 2 teaspoons lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ cup chopped almonds
Before You Begin
Instructions
- Preheat oven to 425 degrees F. Rinse asparagus. Snap off woody bottom piece, about 1 inch or so.
- Pat dry and spread onto a parchment-lined baking sheet.
- Drizzle with olive, rubbing to evenly coat the asparagus. Sprinkle with salt and pepper.EXPERT TIP – If you are making the romesco sauce as well, add the cherry tomatoes to the baking sheet with the asparagus.
- Optionally add lemon zest, garlic, and/or parmesan at this point.
- Roast for 10 to 15 minutes, or until stalks are tender and tips have just begun to brown. Optionally add more lemon zest and/or balsamic vinegar after roasting. Serve warm.
Making the optional Romesco Sauce
- Add 1 cup of the cherry tomatoes you just cooked into a food processor along with roasted pepper, olive oil, almond butter, garlic, lemon juice, paprika, and salt. Blend until smooth and creamy.
- To serve, arrange asparagus spears on a serving dish. Pour romesco sauce over the spears, top with remaining ½ cup of cherry tomatoes, and garnish with chopped almonds.
Nutrition
Amanda Davis
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