Roasted Asparagus

published Mar 18, 2024
Roasted Asparagus Recipe

Simply seasoned with salt, pepper, and lemon, it’s the easiest way to prepare the spring vegetable.

Serves2 to 4

Prep5 minutes

Cook10 minutes to 15 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Fully cooked asparagus on a sheet pan.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Asparagus is one of the most versatile vegetables you can cook — you can grill it, toss it in the air fryer, and even cover a bunch in cheesy sauce. But one of the easiest and best ways to enjoy this spring produce is by roasting. When asparagus is roasted, the outside remains slightly crispy while the inside gets really tender. And, you only need three ingredients to pull it off: salt, pepper, and olive oil. 

Roasted asparagus is a fantastic side dish that only takes a few minutes to put together. It’s hands-off and foolproof, and rewards you with crispy-tipped, tender asparagus every single time. 

Why You’ll Love It

  • Roasting is a simple and delicious way to enjoy asparagus, especially when it’s in season. 
  • This recipe is pretty reliable, so you can easily scale it up to cook a larger quantity at the same time.
  • Although optional, finishing with fresh lemon zest and juice adds a burst of bright flavor. 

Key Ingredients in Roasted Asparagus

  • Asparagus: This green, spring vegetable has a deliciously earthy, slightly nutty flavor. 
  • Olive oil: Fruity olive oil coats the asparagus, helping the pieces get slightly charred and crispy in parts. 
  • Lemon: A squeeze of lemon at the end lightens things up, adding a wonderful zesty flavor to the roasted asparagus. 
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Roasted Asparagus

  1. Trim the asparagus. Carefully bend the end of asparagus, and let the woody ends naturally detach. 
  2. Season the asparagus. Coat the trimmed asparagus with olive oil, salt, and pepper.
  3. Roast the asparagus. Roast it at 425°F and preheat oven for 10 to 15 minutes. Finish with fresh lemon juice and zest if you like. 

Helpful Swaps

  • You can use any type of neutral oil, such as avocado oil and sunflower oil, instead of olive oil.
  • Toss the asparagus with another seasoning of your choice, such as smoked paprika, za’atar, or garlic powder. 

Storage and Make-Ahead Tips 

  • You can store the leftovers in the refrigerator for 3 days.
  • You can make roasted asparagus ahead of time, and reheat them in a 425°F oven for a few minutes. Avoid using a microwave since it will make them soggy. 

What to Serve With Roasted Asparagus

Roasted Asparagus Recipe

Simply seasoned with salt, pepper, and lemon, it’s the easiest way to prepare the spring vegetable.

Prep time 5 minutes

Cook time 10 minutes to 15 minutes

Serves 2 to 4

Nutritional Info


  • 1 pound


  • 3 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    coarsely ground black pepper

  • 1

    medium lemon (optional)


  1. Arrange a rack in the top position of the oven and heat the oven to 425°F.

  2. Snap off the woody ends from 1 pound asparagus and discard. Place the asparagus in a single layer on a rimmed baking sheet and drizzle with 3 tablespoons olive oil. Toss the asparagus to evenly coat oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon coarsely ground black pepper. Arrange back into a single layer.

  3. Roast for 10 to 15 minutes. For crisp-tender asparagus, check at 10 minutes. For a more roasted flavor and tender asparagus, roast for 15 minutes. If desired, finely grate the zest of 1 medium lemon and squeeze the juice from half the lemon over the asparagus before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.