Are you wondering how long to oven roast asparagus? This healthy roasted asparagus recipe bakes in the oven for 15 minutes. Read on to learn how to prepare asparagus in the oven.
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Shopping for Asparagus
At the grocery store, look for violet-tinged spears with firm stems. Avoid slimy or soft ones as they are old.
Asparagus is often standing in water to stay fresh. It is sold in bundles by size; medium stalks are best for roasting. For thin or medium asparagus, snap off the bottom before roasting. Peel the bottom few inches of thicker stalks to remove tough outer fibers.
Asparagus comes in various colors. Green is most common and available year-round. Violet and white varieties are found in spring at farmers' markets, specialty markets, and high-end retailers around Easter.
How To Store Fresh Asparagus
Store asparagus in a plastic bag with moist paper towel-wrapped ends in the refrigerator. Alternatively, trim the ends and stand them in a jar with a plastic bag cover. Keep on the back of the top shelf. They stay fresh for 3-4 days.
Ingredients
- Asparagus
- Olive oil
- Salt
- Pepper
Best Way To Trim Asparagus
What I like to do is bring the asparagus home and slice the ends off, right with the rubber band in place. This way, I only have one cut to make. After cutting, remove the rubber bands and rinse the asparagus under cold water. Then they're ready to cook.
If there's no rubber band, snap off the bottom two inches of each stalk before cooking. For very thick stalks, peel the lower third with a vegetable peeler for better taste. Don't peel very thin stalks. Towel dry before placing them on the baking pan.
How To Roast Asparagus
- Preheat oven to 400°F (204°C) with the rack in the middle position.
- Line a rimmed baking sheet with parchment paper or foil.
- Wash asparagus under cold water, snap off the bottom inch or two, and discard. Peel the bottom third if using thick stalks. Pat dry with paper towels.
- Arrange asparagus on the baking sheet, avoiding crowding.
- Brush spears with oil and season with salt and pepper.
- Roast for 15 minutes or until fork-tender.
The asparagus will turn bright green after a few minutes in the oven. When fully cooked, they will be tender and fork-tender.
How To Cook Fat Asparagus: Peel the bottom half of each thick stalk with a vegetable peeler to remove thick fibers, then follow the roasting recipe. Roast until tender, about 20 minutes.
Storage and Reheating: Store your cooked asparagus in an airtight container in the refrigerator for up to 3 days. You can reheat them in a small skillet with a little butter.
Seasonings For Asparagus
- Lemon zest
- Melted butter
- Red pepper flakes
- Finely chopped nuts (almonds, pecans, pistachios)
- Diced red bell peppers
- Minced garlic (sauté minced garlic for a minute in a little oil)
- White onions, sautéed or raw
- Chopped hard-boiled eggs with finely chopped parsley
Don't miss How Long to Roast Vegetables at 400 Degrees, a comprehensive post that includes all of our roasted vegetable recipes. We have broccoli, carrots, cauliflower, sweet potatoes, baby eggplants, and more.
FAQ
Fresh asparagus is recommended for roasting, as frozen asparagus might release excess moisture during roasting, affecting the texture.
Yes, you can roast a medley of vegetables together. Ensure they have similar cooking times for even roasting.
Preheat your oven to 400°F (200°C). This high temperature helps achieve a slight crispiness while keeping the asparagus tender.
Roasted asparagus, prepared with olive oil, salt, and pepper, has 54 calories per quarter pound, or one serving.
How Long to Bake Asparagus at 400 Degrees
Ingredients
- 1 pound medium-width asparagus
- 1 tablespoon olive oil
- ½ teaspoon salt
- freshly ground black pepper
Instructions
- Preheat oven to 400°F (204°C) with the rack in the middle position.
- Line a rimmed baking sheet with parchment paper or foil.
- Wash asparagus under cold water, snap off the bottom inch or two, and discard. Peel the bottom third if using thick stalks. Pat dry with paper towels.
- Arrange asparagus on the baking sheet, avoiding crowding.
- Brush spears with oil and season with salt and pepper.
- Roast for 15 minutes or until fork-tender.
Notes
- A light dusting of lemon zest
- Lemon wedges
- Melted Butter
- Red pepper flakes
- Finely chopped nuts (almonds, pecans, pistachios)
- Diced bell peppers
- Chopped minced garlic (sauté minced garlic for a minute in a little oil)
- Chopped onions, sautéed or raw
- Chopped hard-boiled eggs with finely chopped parsley
