Roasted asparagus makes a quick, simple recipe that makes a delicious side dish you’ll turn to time and again.

When I was a young girl, I hated asparagus. Literally hated it with a passion. My Mother would seldom fix it because we made such a fuss about it. Also, if you didn’t grow it in your garden, then it wasn’t as readily available at our neighborhood grocery store. It just wasn’t one of those items that the Jitney Jungle kept in stock.

Flash forward 30 years or so and no matter the day of the week, I can walk into my local Kroger, Publix, or Ingles and find a huge selection of asparagus. And you know what, it is one of my favorite vegetables.

There’s hope for children everywhere with that revelation.

It’s a fact that I hold on to dearly the nights that my son begs and pleads to pleeeeeease not have to taste the cauliflower or cooked cabbage.

But oddly enough, asparagus isn’t one of those vegetables he minds eating.

Imagine that.

I think it’s all in how I fix it for him.

Here’s how I make it.

Clean your asparagus and then drizzle with olive oil.

Sprinkle with salt and pepper and then place in a 450 degree oven for about 10 minutes.

Talk about quick!

And good!

Watch them disappear.

Here’s my Oven Roasted Asparagus recipe.

Simple Oven Roasted Asparagus Recipe

5 from 1 vote
Roasted asparagus makes a quick, simple recipe that makes a delicious side dish you’ll turn to time and again.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8


  • 1 1/2 – 2 pounds asparagus, 2 bunches
  • 2 tablespoons olive oil
  • kosher salt
  • ground black pepper
  • Parmesan cheese, optional


  • Preheat oven to 450 degrees.
  • Clean asparagus and snap bottom, woody stems off of the asparagus stalks.
  • Place on a large kitchen sheet pan.
  • Drizzle olive oil over asparagus and sprinkle with salt and pepper.
  • Lightly roll asparagus on the sheet pan to make sure well-coated with oil, salt and pepper.
  • Place in oven and bake for 10 minutes.
  • Remove and serve warm.
  • Sprinkle with Parmesan cheese if using.


Calories: 71kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 401mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1500IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. My family loves asparagus! It’s a favorite of my 6 yr old! I’m going to try the oven. I usually steam or grill mine. Grilled asparagus is awesome & easy! I prep it the same way with olive oil, but I also add some finely grated (dried) lemon peel along with ground sea salt & pepper. Then I use a grill pan & toss it on the grill! It’s ready in about 3 minutes! I flip the asparagus once about half way through so that both sides get the nice lightly browned color from the flames. YUM!

  2. I love it!. the way I cook asparagus is to toss it in a screaming hot pan with olive oil and salt and pepper till they are barely cooked and then deglaze with white wine and lemon juice.. fantastic!

    1. This is the only way I fix it anymore…I just love to taste the asparagus without any other flavors mixed in. I am one of these “OMGOSH I have 15 min’s before my husband home” cooks so I put it on a low broil on a middle shelf. We love ours still crispy.

  3. Love, love, love asparagus!!! I could eat the whole recipe by myself in one meal. The veggie I disliked as a child and love now – turnips! Thanks for sharing this recipe.

  4. My family loves asparagus, too. I often oven roast it like you do, but sometimes I finish it with a sprinkle of Parmesan cheese. My two girls LOVE that. Another quick fix is to cut the cleaned asparagus in thirds and saute in a pan with a little olive oil and Kosher salt — add in carrot sticks or snap peas for a change.