How to Roast Asparagus

By Sally Cameron on March 20, 2011

basics and how-to, holiday dishes, Side Dishes, the daniel plan, vegan, vegetables, vegetarian,


Roast Asparagus|

I am crazy about asparagus.  Always have been. I have to apologize to my husband for my love of the emerald green spears of spring. Sometimes he gives me the look of “asparagus again”? My go-to method for cooking is roasting. So here is how to roast asparagus if you’ve never done it. It’s so easy!

Asparagus – A Healthy Choice

Whether roasted, stir-fried, or pureed into soup, asparagus is fast and easy to prepare. It’s also a super healthy choice, low in calories and full of vitamins and fiber. That aside, I just love the taste.

Family Tradition Updated

An Easter tradition growing up, my mom used to dress asparagus with Hollandaise, a classic combination. While I love classic Hollandaise, it’s not low calorie fare and full of saturated fat, so I stick to the simplicity of roasting it with a little a little olive oil, salt and pepper. Leftovers make wonderful soup.

How to Buy Asparagus

When shopping, choose spears with tight tips. Many markets store asparagus in a tray of water to keep them from drying out. I prefer medium thin stalks; not pencil thin, not fat, but somewhere in between.

The fat spears can be woody; very thin stalks seem to disappear. Plan for about 5 spears per person. When you get home, place the spears standing up in about in inch of water and cover them loosely with a plastic bag. They’ll hold for a few days.

How to Roast Asparagus

To prep asparagus, hold the bottom of the stalk and bend it near the end. It should snap off where the tender part meets the tough part. It takes just a minute to snap the ends off a bunch. If you have a large quantity, snap the ends off a few spears to get an idea of where they are breaking, then line them up and cut them off with a sharp knife.

While you are getting the rest of dinner ready, place asparagus on a foil covered rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. That’s it. Roast for 3-4 minutes until crisp-tender. Timing will depend on the thickness of the spears.

To Dress it Up

After roasting, dress asparagus up with a sprinkle of crisped Prosciutto, grated Parmesan, toasted breadcrumbs (regular or gluten-free), toasted chopped pecans or hazelnuts, fresh chives, parsley, or fresh lemon zest. Make it your own dish.

For a healthier Hollandaise recipe, try my recipe based on yogurt.

Other Links You Might Enjoy

Easy Blender Hollandaise from Simply Recipes

Yogurt-based Hollandaise, on this site

Good ideas from Weeknights Fresh & Fast by Kristine Kidd

Roasted Asparagus with Balsamic Soy Browned Butter by Steamy Kitchen

Sunday Breakfast with Asparagus by White on Rice Couple

Roast Asparagus|
Print Recipe

How to Roast Asparagus

Simple, fast, and healthy, asparagus roasts in just minutes. Choose fresh, bright green slender spears with tight tips. Plan for 5 spears per person. Delicious garnishes are optional and dress the dish up for a special dinner.


  • 1 bundle of asparagus 20 – 24 spears
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional Garnishes
  • Several slices of Prosciutto sliced thin crosswise and crisped in a non-stick fry pan
  • Few tablespoons of grated Parmesan
  • Few tablespoons of toasted breadcrumbs
  • Few tablespoons of toasted chopped pecans or hazelnuts
  • 1 tablespoons of finely chopped fresh chives or parsley
  • 1 tablespoons fresh lemon zest


  1. Pre-heat oven to 425 degrees (218 Celsius)
  2. Cover a rimmed baking sheet with foil
  3. Place spears in a single layer in the baking sheet and drizzle with oil, salt and pepper
  4. Roast for approximately 3-4 minutes until just pierced with the sharp tip of a knife. Roast to your own preference and tenderness.
  5. Garnish with optional toppings as preferred


Leave a Comment
Maggie @ Loaded Kitchen | 03/21/2011 at 10:00 am

Gorgeous pictures! I’m not a huge fan of asparagus but my husband likes it. These recipes look so good, I think I’m going to try them soon. You always have the best recipes!

Dr. Patrick Mahaney | 03/21/2011 at 7:24 pm

I love the multitude of asparagus options available for consuming every spring! Thank you for the delicious suggestions.

Fran | 03/22/2011 at 5:23 am

Beautiful photos in this post. The soup looks like a piece of art. I love them roasted best. I’m making asparagus today too. It’s a very satisfying side.

sre shaziela | 03/23/2011 at 12:47 am

i really love your photos. and the soup look stunning!

with love from KL!

Jaden | 03/23/2011 at 6:10 am

Gorgeous photos! I love the colors of Spring!

Janice Harper | 03/24/2011 at 8:58 am

I can’t quite imagine Parmesan cheese with asparagus, but the photos look so delicious I’ll make it this week. Great idea using crisped prosciutto.

    Chef Sally | 03/24/2011 at 10:14 am

    Janice, if you are a Parmesan-lover, it’s delicious! And it does go well with the crisped Prosciutto. Cut the Prosciutto cross-wise into strips and crisp up in a fry pan, then crackle over the top. Hope you enjoy. Please let me know.

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