• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Foodcentric Life
  • Memorial Day
  • About
  • Recipes
  • Living Well
  • Subscribe
menu icon
go to homepage
  • Memorial Day
  • About
  • Recipes
  • Living Well
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Memorial Day
    • About
    • Recipes
    • Living Well
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cooking Basics & How To

    How to Roast Asparagus

    Published: Mar 20, 2011 · Modified: Mar 19, 2022 by Sally Cameron · This post may contain affiliate links · 8 Comments

    466 shares
    Jump to Recipe Print Recipe

    I am crazy about asparagus and 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 on a roasting pan.
    Asparagus spears on a sheet pan for roasting.

    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.

    Fresh Asparagus | AFoodCentricLife.com

    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, trim the ends with a knife and place the spears standing up in about in inch of water. They’ll hold for a few days.

    Roast Asparagus | AFoodCentricLife.com
    Roast asparagus with prosciutto, lemon zest, Parmesan.

    How to Dress up Roast Asparagus

    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. A classic topping is Hollandaise sauce. Make it your own dish. 

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

    Asparagus spears.

    Dietary Notes

    If you have histamine intolerance choose safe garnishes such as chopped or slivered almonds, fresh herbs, gluten-free breadcrumbs, and lemon zest only if it's safe for you.

    If you love asparagus, ever made asparagus soup? It's delicious and easy. Here is my dairy-free recipe for asparagus soup.

    📖 Recipe

    Roast Asparagus | AFoodCentricLife.com

    How to Roast Asparagus

    Sally Cameron
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 53 kcal

    Ingredients
      

    • 1 bundle asparagus trimmed
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Optional Garnishes

    • 6 slices Prosciutto sliced thin crosswise and crisped in a non-stick fry pan
    • 3-4 tablespoons grated Parmesan cheese
    • 2 tablespoons toasted breadcrumbs
    • 2-3 tablespoons toasted chopped pecans or hazelnuts
    • 1 tablespoon finely chopped fresh chives or parsley
    • 1 tablespoon fresh lemon zest

    Instructions
     

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

    Notes

    Nutrition facts are for asparagus and oil only.

    Nutrition

    Calories: 53kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 2mgPotassium: 227mgFiber: 2gSugar: 2gVitamin A: 851IUVitamin C: 6mgCalcium: 27mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Lemon Ricotta Pancakes with Ginger Syrup
    Roast Halibut with Roast Baby Tomatoes »

    Reader Interactions

    Comments

    1. Janice Harper says

      March 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.

      Reply
      • Chef Sally says

        March 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.

        Reply
    2. Jaden says

      March 23, 2011 at 6:10 am

      Gorgeous photos! I love the colors of Spring!

      Reply
    3. sre shaziela says

      March 23, 2011 at 12:47 am

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

      with love from KL!

      Reply
    4. Fran says

      March 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.

      Reply
    5. Dr. Patrick Mahaney says

      March 21, 2011 at 7:24 pm

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

      Reply
    6. Maggie @ Loaded Kitchen says

      March 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!

      Reply

    Trackbacks

    1. Artichokes with Lemon Garlic Dipping Sauce — A Food Centric Life says:
      05/12/2011 at 7:18 pm

      [...] hollandaise works great over roast asparagus, see my recipe and replace all of the toppings with the [...]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

    More about me →

    Memorial Day Recipe Ideas

    • Oven baby back ribs
      Oven Baby Back Ribs
    • Coleslaw with dressing
      Healthy Homemade Coleslaw and Dressing
    • Zucchini Applesauce Muffins | AFoodCentricLife.com
      Zucchini Applesauce Muffins
    • savory dry rub for grilling | afoodcentriclife.com
      Ultimate All Purpose Dry Rub
    • pineapple mango salsa
      How to Make Pineapple Mango Salsa
    • Broccoli bacon salad
      Crunchy Broccoli Bacon Salad

    Popular Recipes

    • Close up of a platter of salmon filets with lemon and herbs on a table.
      How to Make Simple Steamed Salmon
    • creamy salmon dip
      Creamy Easy Smoked Salmon Dip
    • turkey and quinoa stuffed peppers
      Turkey Quinoa Stuffed Peppers
    • Mediterranean appetizer tray with baked feta (mezze platter).
      Mezze Platter with Baked Feta
    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe
    • quinoa tabbouleh salad
      Quinoa Tabbouleh Salad with Lemon Vinaigrette

    Footer

    as seen on

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.