Fresh asparagus, oil, salt, & pepper. All it takes to make a beautiful and healthy side. Can’t get easier than this simple roasted asparagus!

Simple Roasted Asparagus Ingredients

How to Make Roasted Asparagus

Preheat the oven to 425 degrees.
Clean the asparagus by rinsing it well under cold running water, then dab them with a paper towel to dry them.
Snap off the ends of each asparagus stalk.

Arrange the asparagus in a single layer on a rimmed baking sheet lined with parchment paper.

Pour a little olive oil over the asparagus and toss it so that all the stalks are coated.

Bake, uncovered, for 10 to 15 minutes, depending on the thickness of the asparagus. The asparagus is done when it’s tender but still crisp.

How do you take the ends off asparagus? When snapping the ends off the asparagus, don’t force it. Each stalk will have a place it likes to snap naturally. Bend each stalk near the base until it snaps. It’s okay if the stalks are different lengths. Snapping off the ends helps to ensure that the hard, “woody” parts of the asparagus are removed.
Can I just cut the ends of asparagus? You can, but it is likely that some of the hard, woody parts will be left, which can be unpleasant to eat. Instead, try snapping each end off one by one. It may sound time consuming, but it’s actually pretty quick and easy.
How do you store fresh asparagus? Using a sharp knife, cut just a tiny slice off the ends of the asparagus (not even a quarter of an inch, so that the ends can still be snapped later) and store it in the refrigerator in a wide jar or glass filled with an inch or two of water. This helps keep it fresh until you’re ready to use it.
How long does fresh asparagus last in the refrigerator? The quicker you use it, the better it will taste. That said, try to use it within two or three days of buying it.

Fresh asparagus, oil, salt, & pepper. All it takes to make a beautiful and healthy side. Can't get easier than this simple roasted asparagus!

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Course: Side Dish

Preheat the oven to 425 degrees.
Clean the asparagus by rinsing it well under cold running water, then dab them with a paper towel to dry them.
Snap off the ends of each asparagus stalk.
Arrange the asparagus in a single layer on a rimmed baking sheet lined with parchment paper.
Pour a little olive oil over the asparagus and toss it so that all the stalks are coated.
Sprinkle with salt and pepper and give it another toss.
Bake, uncovered, for 10 to 15 minutes, depending on the thickness of the asparagus. The asparagus is done when it’s tender but still crisp.
If desired, garnish with lemon slices or freshly shaved parmesan cheese.
Enjoy!