Oven Roasted Asparagus 3 Ingredients So Easy

Oven-Roasted Asparagus

I love making roasted vegetables to share with my kids, including Roasted Carrots and Roasted Broccoli. And this roasted asparagus is a favorite, too, especially since the flavors of the asparagus caramelize a little and get yummier as it cooks. You can use any thickness of fresh asparagus in this recipe and serve it as a simple side dish at any time of the year. Oven-roasted asparagus is particularly yummy in the spring when asparagus is in season and at its sweetest. There are also options to enjoy this as a simple version or to add toppings to enhance the flavors. So you can do what sounds yummiest to you! You can serve this vegetable recipe as a side dish for any main you like, though some of our favorites include Marinated Chicken Tenders, Crispy Salmon Nuggets, Lemon Ricotta Pasta, and Chickpea Fritters.

Ingredients You Need

Here’s a look at the ingredients you need to make this easy oven-roasted asparagus recipe so you know what to have ready. Sign up for our email updates to get tips and ideas sent to your inbox.

Asparagus: You can use thin or thick asparagus in this recipe. It’s easiest as far as the timing goes if they are of similar thickness so they cook at a similar rate. Olive oil: I use extra virgin olive oil in my kitchen, so that’s what I use here to coat the spears and help them cook up tender on the inside and slightly crisp on the tips. Salt, pepper, lemon zest, Parmesan cheese: These are all optional to taste once the asparagus is roasted. You can add them before serving.

Step-by-Step Instructions

Here’s an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of this post for the full information, including the timing and amounts.

How to Store

Store any leftover oven-roasted asparagus in an airtight container and warm to serve, or add to a pasta salad and enjoy cold.

Best Tips for Success

Try to grab a bunch that is of similar thickness so the stalks cook evenly. Try this recipe in the spring with asparagus from a local farm for the best fresh flavor. Add a little salt, pepper, fresh lemon zest, or Parmesan to the finished asparagus for more flavor. Serve as a baby-led weaning food. (Omit the salt.) Try alongside Fish Nuggets, Chicken Tenders, Orzo Risotto, or Chickpea Fritters.

I’d love to hear your feedback on this recipe, so please comment below to share!