Garlic Butter Roasted Asparagus Recipe
This post may contain affiliate links. Please read my disclosure policy.
This Garlic Butter Roasted Asparagus is the most flavorful and perfect side dish! The recipe is quick, easy and delicious served at brunch or dinner!
Oh asparagus, how I love thee! I could eat it every single night and never tire of it! This garlic butter roasted version is one of my favorite ways to make it!
How to Make Garlic Butter Roasted Asparagus
To make it, I snap the tough ends off of my asparagus and arrange them in a single layer on a parchment-lined baking sheet.
Then, I mix together my melted butter, garlic, salt, and pepper and drizzle it over the top. Next, I gently toss to make sure it is well coated and then just pop it into the oven to roast.
Ready in minutes, this delicious roasted asparagus is a definite go-to recipe in my house. It is great with beef tenderloin, baked chicken, and pork chops, and we love it with my parmesan-crusted baked salmon! I enjoy serving it for brunch alongside Eggs Benedict, too!
How to Keep Asparagus Fresh Longer
To keep your asparagus fresh for a long time after you get it home from the grocery store, simply place it with the stems down into a large mouth, quart jar. Then, add fresh, cool water to the jar making sure to cover about 2 inches of the stems with water. Place the jar into the refrigerator and store for up to a couple of weeks. When ready to use it, break away the tough ends and prepare your recipe as instructed.
Here’s my Garlic Butter Roasted Asparagus Recipe. I hope you love it.
Garlic Butter Roasted Asparagus Recipe
Ingredients
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425º F. Line a baking sheet with parchment paper.
- Place the asparagus in a single layer onto the lined baking sheet. Mix together melted butter, garlic, salt, and pepper and drizzle over the asparagus. Gently toss to coat.
- Bake for 20-25 minutes, or until fork tender. Remove from the oven and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Burnt and shriveled up my asparagus I set the timer to 20 minutes at 425 and they were beyond overcooked 😒
Hi Lisa,
Oh no! I’m sorry that happened. If you try this recipe again, maybe set the timer at 10 minutes and check and add a few minutes each time until they reach the level of doneness.
The recipe was marvelous! I used one bunch of the thinner asparagus as that is what I was able to obtain. I’ll make it again as soon as the thicker asparagus is available. There was a little too much salt but perhaps it was due to the amount of asparagus I cooked. It really was so easy to prepare!
If you had a smaller amount of asparagus, there might be too much salt. Also, make sure you use kosher salt. It is not as “salty” tasting as regular table salt.
Do you realize asparagus isn’t listed in the ingredients?
So I have an All Recipes app and a New York Times Cooking app. I’ve found better recipes here than I have on them!! So… where is your app?? Keep up the deliciously healthy eating inspiring work!!
Aww! Thank you so much! xo
So am I missing something as I read this on my phone or did the (LOL?) asparagus get left off the ingredient list? I’m thinking some people like to know how much did you start with…
We are trying this tonight with our pot roast ????. It sounds delicious!!
Hope you enjoy it, Vicky! Thanks! xo
I guess this could be prepared on a grill too?
Asparagus is one of my favorite vegetables to roast! I kid you not, sometimes I need to make 2 bunches just because it is such a hit with the family. Love this 🙂
Thanks so much, Cori! We absolutely love asparagus too! I think you’ll enjoy this!
I am so glad to see you using Yum!!!!
I’m glad to have you here, Jan! 😉 Thank you! xo
Have you tried it with butter/fresh lemon juice/sea salt/EVOO? I’m like you I could eat it every meal! ty
I love asparagus all kinds of ways! Now you’ve got me craving some with all of those delicious ingredients! 😉 Thanks Pamela! xo