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READY IN 25 mins

Oven-Roasted Asparagus

Read Reviews (445)

"Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb." — swedishmilk

Ingredients Edit and Save

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How to Juice a Lemon

Original recipe makes 4 servings Change Servings

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)

1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

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Directions

Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Footnotes

Cook's Note
To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.

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I make this all the time, and it's unbelievably good! I use this recipe exactly, except I've never tried it with garlic. I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top. I bake mine at 350 degrees for 10-12 minutes, depending on the thickness of the asparagus. Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any clean up!

—Jen

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Most Helpful Critical Review

Jan 04, 2012

I used half the salt and still it was way to salty. otherwise it was good.

—food guru

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706 Ratings

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Feb 15, 2011

I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients. It was delicious, but very salty. I recommend reducing the salt to 1/2 tsp or 1/4 tsp.

—Alice A

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Jul 12, 2010

I make asparagus this way all the time! Didn't know it could taste so good! Do add the garlic though...I don't use the lemon juice. 400 degrees for 10 minutes works in my oven.

—tammy t

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Jun 17, 2011

Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly.

—naples34102

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Mar 22, 2011

Best way I've cooked asparagus yet! I coated the asparagus with everything but the parmesan cheese. Then when I put it on a foil lined cookie sheet, I sprinkled the cheese. When it cooked the cheese got crispy and gave it a kind of deep fried texture. It was great, and easy and will make it this way everytime.

—tascott75

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Sep 30, 2010

Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425.

—MOLLE888

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Oct 11, 2010

A tasty, easy-to-prepare asparagus recipe. Like other reviewers I would say 12 minutes is altogether too long for thin stalks. Six to eight minutes works for me. I added all the optional ingredients, except the lemon juice, halved the salt and oil (there was lots) and served with Salmon with Brown Sugar Glaze (also from this site). Thanks for the recipe.

—Barb A.

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Nutrition

Calories
123 kcal
6%

Carbohydrates
5.2 g
2%

Cholesterol
2 mg
< 1%

Fat
10.8 g
17%

Fiber
2.4 g
10%

Protein
3.3 g
7%

Sodium
471 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven-Roasted Asparagus

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 123
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 1.8g 9 %
Cholesterol 2mg < 1 %
Sodium 471mg 19 %
Potassium 246mg 7 %
Total Carbohydrates 5.2g 2 %
Dietary Fiber 2.4g 10 %
Protein 3.3g 7 %
Sugars 2.2g
Vitamin A 17 %
Vitamin C 14 %
Calcium 6 %
Iron 78 %
** Thiamin 16 %
Niacin 14 %
Vitamin B6 7 %
Magnesium 9 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.