Oven Roasted Asparagus Recipe
This Oven Roasted Asparagus recipe is elegant, delicious and so easy to make! The asparagus is roasted to perfection, then tossed with fresh lemon juice and topped with grated parmesan. It’s a versatile, healthy side dish that’s downright addictive!
Asparagus has always been one of my favorite vegetables. It’s always seemed rather fancy to me, and it makes my vegetable risotto and pasta primavera extra special.
While my asparagus soup is completely luxurious, I love roasting it best of all. This Oven Roasted Asparagus is tender, caramelized and completely addicting, and I may or may not have eaten the entire pan.
It’s wonderful plain of course, but I tossed it with lemon zest and juice for a pop of flavor, then topped it with grated parmesan to take it over the top.
This is an exciting side dish that makes people want to eat their veggies. 🙂
Why you’ll love this recipe:
- This oven roasted asparagus is roasted to perfection, then tossed with lemon zest and juice and topped with parmesan cheese.
- It’s packed with flavor and appeals to the pickiest eaters.
- This recipe makes an elegant, delicious side dish and it’s so easy to make.
- The parmesan cheese may be omitted to make this recipe dairy-free.
Recipe ingredients
This roasted asparagus recipe is extremely delicious and versatile. The ingredients may be swapped out or omitted to suit your tastes or your diet.
Ingredient notes
- Asparagus. Choose asparagus that’s firm with tight tips and no discoloration.
- Lemon. The lemon juice and zest really add a pop of flavor, but it can be omitted if you don’t have any on hand.
- Parmesan cheese. Omit the parmesan to make this recipe dairy-free.
How to roast asparagus
Roasting asparagus is so easy! It requires minimal prep and it cooks up in under 10 minutes.
Pro tip: Snap off the tough, woody bottom of one stalk, then line it up next to the rest of the asparagus on a cutting board and cut the remaining bottoms off at the same spot.
See the recipe card below for full instructions.
- Trim the woody bottoms from the asparagus stalks and toss with olive oil, salt and pepper on a large rimmed sheet pan.
- Roast for 6-8 minutes at 400 degrees until tender and caramelized.
FAQs
Roasting asparagus in the oven is extremely easy. Simply snap off the tough, woody bottoms, then place the stalks on a rimmed baking sheet. Toss with olive oil, salt and pepper and spread in an even layer, then roast at 400 degrees for 6-8 minutes.
Cooking time will vary depending on the size of your asparagus. Pencil thin stalks of asparagus will take about 5-6 minutes in a 400 degree oven, while larger stalks will take 8-10 minutes of cooking time.
Serving suggestions
There are so many ways to serve up this delicious spring side dish!
- Roasted asparagus is perfect served with pan seared steak, chicken piccata and baked salmon.
- Chop the asparagus and add to grain bowls and salad.
- Serve as an appetizer with green goddess dressing or greek yogurt ranch.
Recipe notes
- Pro tip: Snap off the tough, woody bottom of one stalk, then line it up next to the rest of the asparagus on a cutting board and cut the remaining off at the same spot.
- Cooking time depends on the size of your asparagus. Pencil thin asparagus will take 5-6 minutes in the oven, while larger stalks will take between 8-10 minutes.
- Store leftover roasted asparagus in an air tight container in the refrigerator for up to 3 days.
More asparagus recipes you’ll love:
- Asparagus frittata
- Baked asparagus fries by Damn Delicious
- Crudités platter
- Fajitas
- Farro salad
- Ham frittata
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Oven Roasted Asparagus with Lemon and Parmesan
Equipment
Ingredients
- 1 lb. asparagus woody bottoms removed
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon zest
- 1/2 lemon juiced
- 1/4 cup freshly grated parmesan omit to make this recipe dairy-free
Instructions
- Preheat the oven to 400 degrees.
- Place the asparagus on a large rimmed baking sheet and toss with the olive oil, salt and pepper. Spread in an even layer and roast for 6-8 minutes until crisp tender.1 lb. asparagus, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Toss the asparagus with the lemon juice and place on a serving platter. Sprinkle with the lemon zest and parmesan cheese and serve immediately. Enjoy!1 tablespoon lemon zest, 1/2 lemon, 1/4 cup freshly grated parmesan
Notes
- Pro tip: Snap off the tough, woody bottom of one stalk, then line it up next to the rest of the asparagus on a cutting board and cut the remaining off at the same spot.
- Cooking time depends on the size of your asparagus. Pencil thin asparagus will take 5-6 minutes in the oven, while larger stalks will take between 8-10 minutes.
- Store leftover roasted asparagus in an air tight container in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Oven Roasted Asparagus Recipe”
I ate some over cooked asparagus as a child and never ate it again. I saw your recipe and it intrigued me. I decided to try it. I bought the asparagus yesterday. I made the recipe for dinner tonight. It is delicious! Now I wonder why I waited over 50 years to try asparagus again. I will be making this recipe often.
I’ve had some very bad food experiences that took me a while to get over too…it happens! 🙂 I’m so glad you like the recipe Claudia!