Learn how to make the best roasted asparagus in the oven with this simple recipe. Snap the ends off, brush the stalks with olive oil, season with salt and pepper, and roast for 10 to 15 minutes. Roasted asparagus is a delicious side dish for a holiday table or casual meal at home. They are crispy and have almost no carbs.
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Are Roasted Asparagus Healthy?
Asparagus are really healthy!
An anti-inflammatory vegetable, asparagus is a significant source of fiber and packed with many nutrients, including vitamin K, folate, copper, selenium, vitamin A, vitamin B1, vitamin B2, vitamin C, and vitamin E, zinc, and iron.
One serving has 54 calories, 2 net carbs, and 2 ½ grams of fiber per serving. See the recipe card below for more information.
Shopping for Asparagus
At the grocery store, look for bright green or violet-tinged spears with firm stems. Make sure the tips are firm and tightly closed.
Asparagus is most often standing in water to keep them hydrated and fresh. If they feel slimy when you lift them from the water, or have soft spots, they are old, and should not be purchased.
How Asparagus is Packaged
Asparagus is bundled for sale by size. I find the medium stalks to be the best for roasting. If you have thin or medium asparagus, you can snap the bottom of each stem off before roasting. The thicker stalks are tough. The bottom few inches of the stalk should be peeled with a vegetable peeler to remove some of the tough outer fibers.
Asparagus comes in different colors: green, purple, and white. Green asparagus is the most abundant variety and is available year-round. You can find the violet and white varieties at farmer's markets and specialty markets in the spring. You might also find them at Whole Foods Market or other high-end retailers for a few weeks around Easter time.
Which Asparagus Should I Buy?
When shopping for asparagus, get the freshest spears available. Organic is always preferred.
In my local grocery store, asparagus is sold two ways. Most of the time they come in one pound bunches in rubber bands. They also come packaged in cello bags. I always buy the bunches that are standing in water with the rubber bands. They are fresher and usually have thinner stalks.
How to Store Fresh Asparagus
Once home, store asparagus in a plastic bag in the refrigerator with its ends wrapped in a moist paper towel. Or, you can trim the ends with a paring knife and stand them up in a mason jar or tall glass. Cover the jar loosely with a plastic bag and put it in the back of the top shelf of the refrigerator. They should remain fresh for 3 or 4 days.
What You Need
- Asparagus
- Olive oil
- Salt
- Pepper
How to Cut Asparagus for Roasting
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. Once they are cut, you can remove the rubber bands and rinse the asparagus under cold running water. Then they are ready to cook.
If you don't have a rubber band holding them together, snap off the bottom 2 inches, or tough woody ends, near the bottom of each stalk before you cook them.
For very thick stalks, use a vegetable peeler to lightly peel off the lower third of the stalks. It might seem like an extra step, but the end product is much tastier if you trim the thick stalks. Thin stalks should not be peeled. Towel dry before placing them on the baking pan.
How To Roast Asparagus
- Adjust the oven rack to the middle position and heat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper; set aside.
- Next, wash the asparagus under cold running water. Snap off the bottom inch or two of each stalk and discard. If you are using thick stalks, peel the bottom third of each with a vegetable peeler.
- Place the asparagus on the baking pan. They will shrink as they roast, but be careful to avoid crowding the pan so they get crispy.
- Brush spears on all sides with oil.
- 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 lightly browned.
How should I season roasted asparagus?
Here are 9 ideas for seasoning roasted asparagus:
- Add a light dusting of lemon zest
- Lemon wedges
- Melted butter
- Red pepper flakes
- Finely chopped nuts (almonds, pecans, pistachios)
- Diced bell peppers
- Minced garlic (sauté minced garlic for a minute in a little oil)
- Onions, sautéed or raw
- Chopped hard-boiled eggs with finely chopped parsley (this is a very filling Paleo and Keto side dish!)
FAQ
Roasted asparagus is perfect for your keto diet! For each quarter pound of asparagus, or one serving, there are only 2 net carbs.
Roasted asparagus, prepared with olive oil, salt and pepper, has 54 calories per quarter pound, or one serving.
Roasted asparagus goes well with any type of roast, chicken, turkey, beef, or veal. A broiled of sauteed piece of fish would be a great main course.
When you roast asparagus, leave room around each stalk. As they roast, the stalks will shrink slightly and become very crunchy.
If You Like This Recipe, Try Some Other Roasted Veggies
- Roasted Broccoli and Garlic
- The Best Roasted Garlic Cauliflower
- Oven Roasted Broccoli
- Roasted Brussels Sprouts
- Roasted Cauliflower and Carrots
- Roasted Sweet Potatoes
Use this recipe as a guide. The size and quality of your asparagus will ultimately determine the correct cooking time.
"📖 Recipe"
How to Roast Asparagus
Ingredients
- 1 pound medium-width asparagus
- 1 tablespoon olive oil
- ½ teaspoon salt
- freshly ground black pepper
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees Farehnheit. Line a rimmed baking sheet with parchment paper; set aside.
- Wash asparagus under cold running water. Snap off the bottom inch or two of each stalk and discard. If you are using thick stalks, peel the bottom third of each with a vegetable peeler.
- Place asparagus on a baking sheet so they are not touching. A crowded pan will steam the vegetables instead of roasting them.
- Brush lightly with olive oil on all sides, season with salt and pepper and roast for about 15 minutes until 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 (this is a very filing Paleo and Keto side dish!)
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