Roasted Asparagus with Garlic and Herbs: a make-tonight method

This roasted asparagus is tender stalks of asparagus coated in olive oil, garlic, herbs and seasonings, then roasted to tender and browned perfection. A 15 minute side dish that’s the reliable accompaniment to almost any meal.

Asparagus is one of my go-to vegetables. I love to make grilled asparagus, chicken and asparagus stir fry and oven roasted asparagus with plenty of garlic and spices. My family wants roasted asparagus almost every week, even my kids will happily eat it!

I try to eat green veggies at least once a day, and asparagus is one of my family’s go-to favorites. It’s readily available, takes just minutes to cook, and is totally tasty. I can’t even tell you how many times I’ve made this roasted asparagus recipe – maybe a hundred times or more! It’s on our constant dinner time rotation.

This asparagus makes a fantastic everyday side dish recipe, but you can enjoy this recipe for holidays too. Try this asparagus with some of my go-to Thanksgiving recipes like sour cream mashed potatoes, glazed carrots and smoked turkey.

Roasted Asparagus Ingredients

When you make roasted asparagus be sure to have fresh asparagus, olive oil, garlic, Italian seasoning, fresh parsley, salt and black pepper. You may want lemon wedges to serve with the asparagus. See the recipe card below for amounts and details.

• Asparagus: Select asparagus that is bright green and firm with closed tips. Avoid any asparagus that is slimy, wilted or has blemishes.
• Italian Seasoning: This recipe calls for dried Italian seasoning which is available at most grocery stores and typically contains a mixture of dried herbs such as basil, oregano, rosemary and parsley. If you don’t have Italian seasoning, you can make your own Italian seasoning.
• Olive oil: Any extra virgin olive oil will work well for this recipe.

How Do You Make Roasted Asparagus?

For this roasted asparagus recipe, first preheat your oven and prepare you sheet pan. Next, whisk together olive oil, minced garlic, Italian seasoning, salt and pepper in a small bowl. Lay out your asparagus stalks in a single layer on a sheet pan or baking sheet. Drizzle the olive oil mixture over the asparagus taking care to toss the asparagus in the olive oil.

Roast the asparagus at a high temperature for about 10-15 minutes. When the asparagus finishes, add a sprinkling of parsley and you’ll be ready to eat and enjoy!

Tips For The Reliable Roasted Asparagus

• Trim the woody ends of your asparagus stalks before you cook them. You can bend your asparagus stalks until they snap to break off the woody ends from the tender stalks.
• Line your sheet pan with a piece of foil coated in cooking spray to keep clean up to a minimum.
• I recommend baking the asparagus on a rimmed baking sheet or sheet pan to make sure nothing drips into your oven.
• Roasted asparagus can be made in advance and reheated, but I prefer to serve it fresh from the oven.
• Roasted asparagus is great as-is, but also makes a reliable addition to pasta, pizza or salads.

Quick Tip

I prefer to use thick asparagus stalks for this recipe – the really thin ones will turn to mush in the oven.

Recipe FAQs

How do you trim asparagus?

The bottom of asparagus stalks tends to be tough and woody, and isn’t that pleasant to eat. The finest way to figure out where to trim your asparagus is to take a stalk and bend it. Wherever the stalk snaps is where the tender part starts and the tough part ends. From there, you can line up all your asparagus stalks and trim the bottom off in the same spot as where your original piece of asparagus snapped in half.

How long does asparagus last in the refrigerator?

Cooked asparagus lasts up to 3 days in an airtight container in the refrigerator.

What is the finest way to cook asparagus?

There are a ton of fantastic ways to cook asparagus, but my go-to is roasting asparagus. The heat gives the asparagus a fantastic caramelized flavor and a tender, but not mushy, texture.

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Flavor Variations

There are so many different ways to flavor your roasted asparagus! Sometimes I make this garlic and herb version, and other days I add other ingredients to mix things up a bit.

• Bacon: Stir in 1/2 cup cooked, crumbled bacon right before serving.
• Cheese: Sprinkle your asparagus spears with parmesan cheese or feta cheese right before serving.
• Mushrooms: Add 1 cup sliced mushrooms to the sheet pan along with the raw asparagus.
• Pine Nuts: Sprinkle 1/4 cup toasted pine nuts over the asparagus prior to serving.
• Sliced Almonds: Feel free to top your asparagus with some toasted sliced almonds.
• Lemon Juice: Optional for this recipe is a squeeze of fresh lemon juice which brings a bright flavor to the vegetable.
• Balsamic: Drizzle a little balsamic vinegar or balsamic glaze over the asparagus right after it comes out of the oven.

I hope your family enjoys this roasted asparagus as much as my family does!

More Great Ways To Enjoy Asparagus

Bacon Wrapped Asparagus

20 mins

Lemon Asparagus Pasta with Grilled Chicken

40 mins

Salmon Foil Packets

30 mins

Prosciutto Wrapped Asparagus

15 mins

Teriyaki Chicken Stir Fry

30 mins

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Add as Google preferred source Authorthe Makdob kitchen This roasted asparagus is tender stalks of asparagus coated in olive oil, garlic, herbs and seasonings, then roasted to tender and browned perfection. A 15 minute side dish that’s the reliable accompaniment to almost any meal. Time Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes

Course Side
Cuisine American
Serves 4

Ingredients

• 1 pound asparagus stalks trimmed
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• 2 tablespoons fresh parsley chopped
• lemon wedges for serving optional
• cooking spray

Instructions

1. Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
2. In a small bowl, whisk together the olive oil, garlic, Italian seasoning, salt and pepper.
3. Arrange the asparagus stalks in a single layer on the pan. Drizzle the olive oil mixture over the asparagus and toss to coat.
4. Roast for 10-15 minutes, until asparagus is tender and tips are lightly browned.
5. Sprinkle with parsley and serve, with lemon wedges if desired.

Notes

1. I prefer to use thick asparagus stalks for this recipe – the really thin ones will turn to mush in the oven.
2. Line your sheet pan with a piece of foil coated in cooking spray to keep clean up to a minimum.
3. Roasted asparagus can be made in advance and reheated, but I prefer to serve it fresh from the oven.

Nutrition

Calories: 87kcal
| Carbohydrates: 5g
| Protein: 2g
| Fat: 7g
| Saturated Fat: 1g
| Sodium: 3mg
| Potassium: 240mg
| Fiber: 2g
| Sugar: 2g
| Vitamin A: 1025IU
| Vitamin C: 9.2mg
| Calcium: 38mg
| Iron: 2.7mg
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