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Looking for the best way to cook asparagus? This easy Oven Roasted Asparagus recipe is a delicious side dish that’s perfect for both weeknight dinners and holiday feasts! And, best of all, it’s ready in under 15 minutes!
For those who love asparagus recipes, I’ve got you covered. This juicy and tender grilled asparagus is one of my go-to sides, as is this garlic butter asparagus pasta!
Need a vibrant vegetable side dish to go with your meal? This simple oven roasted asparagus recipe might be just the thing! Prepared with olive oil, garlic, salt, and pepper, it’s an easy side dish that will complement any main course. Meat, seafood, pasta… you name it! Any of the above will do.
Oh, and did I mention the warm, lusciously rich Hollandaise sauce smothered over the asparagus that takes this recipe over the top? Cause that’s part of the package as well!
If I could eat this every day for forever, I’d be okay with that. It’s just hard to go wrong with roasted vegetables, especially asparagus. It’s so tender, salty, and browned to sweet perfection. I mean, you can’t NOT enjoy it!
Why We Love This Roasted Asparagus Recipe
- Simple, bold flavors. A simple mix of salt, pepper, and garlic is all you need for perfect roasted asparagus. But, some creamy, lemony Hollandaise sauce poured over the top doesn’t hurt either!
- Quick and easy. Two minutes to prep + twelve-ish minutes to cook = one quick, tasty side dish! It couldn’t be easier to whip up this versatile vegetable, and you’ll love the fresh and vibrant flavor.
- Perfect for any occasion. Roasted asparagus pairs really well with both quick weeknight meals and elegant dinners. No matter what you’re serving as a main course, this asparagus will probably fit right in next to it!
What You’ll Need
There are just 5 ingredients needed to make this easy roasted asparagus recipe, plus a few more if you choose to whip together the sauce. Check out the recipe card at the bottom of the post for exact amounts.
- Asparagus spears – Try to choose firm spears and remember to wash them before you begin. Any thickness is fine, just adjust the cooking time accordingly.
- Olive oil – I prefer to use extra virgin olive oil in this recipe, but feel free to use canola oil or your favorite cooking oil.
- Garlic – Freshly minced garlic provides the strongest, boldest flavor, but garlic powder will also work in a pinch.
- Seasoning – Use salt and fresh ground pepper, to taste.
- Hollandaise sauce – I like to make this easy, 5-minute Blender Hollandaise Sauce recipe! It’s so simple but incredibly rich and creamy.
How to Roast Asparagus
Are you ready to make the best oven roasted asparagus? Let’s do this!
- Trim the asparagus. Trim the ends of the asparagus and place the asparagus on a baking sheet.
- Add olive oil and seasoning. Drizzle them with olive oil and toss to coat. Then, sprinkle the asparagus with minced garlic, salt, and pepper, and spread them in a single layer.
- Roast the asparagus. Roast your veggies at 400˚F for 10-15 minutes, or until tender, but crisp.
- Add the sauce and enjoy. Remove your asparagus from the oven and transfer them to a plate. If you want, drizzle them with Hollandaise sauce – you won’t go wrong with that idea – and serve.
Recipe Tips
- Adjust the cooking time. The cooking time will depend on the thickness of the asparagus spears. If you have spears that are on the thicker side, roast them for closer to 15 minutes, but if they are thinner, check them at 10.
- Make sure the spears are spread in a single layer on the pan. If the pan is overcrowded, some of the spears will not brown properly.
- How to know when the asparagus is done. You want the asparagus to have some crispness to it when you bite into it, but it should still be tender. Try testing a piece (after it has cooled for a minute) to see if it has reached this desired texture before you pull the pan out.
Common Questions
Yes, though I usually just rinse mine thoroughly. It’s always a good idea to wash produce under cold running water before cooking with it.
This likely means that the asparagus has been overcooked. To avoid this, check the asparagus at 10 minutes to see if it is tender yet crisp.
Start by chopping off the woody stems on the bottom of the asparagus. This usually means cutting off about an inch on the bottom. You can tell where to chop because this part of an asparagus stem is tough and woody, so if you bend it, it will snap off. (I still use a knife for a cleaner cut.)
Serving Suggestions
One of the best things about this easy asparagus recipe is its versatility – it pairs so well with a variety of main dishes! For a hearty meal, try serving it alongside smothered pork chops or a juicy pork tenderloin. If you’re in the mood for beef, succulent beef tenderloin or a ribeye steak make perfect companions to the roasted asparagus.
For a classic combination, asparagus pairs beautifully with this easy stove top chicken breasts recipe. For seafood lovers, this garlic butter baked salmon is one of my favorite salmon recipes. And if you’re looking to add more veggies to your meal, my roasted turnips recipe offers another fantastic vegetable side dish option.
How to Store & Reheat Extras
Leftover cooked asparagus keeps well in the fridge for 2 to 3 days. Let it cool to room temperature, then store it separately from the Hollandaise sauce in an airtight container. To reheat, preheat your oven to 350˚F and spread the asparagus on a baking sheet lined with parchment paper. Heat for about 5 minutes or until warmed through.
More Asparagus Recipes
- Asparagus Phyllo Bundles Recipe
- Garlic Roasted Asparagus with Bacon and Cheese
- Asparagus with Lemon Butter Sauce
- Roasted Garlic Asparagus Soup
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Oven Roasted Asparagus
Ingredients
- 1 pound asparagus spears
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400˚F and line a baking sheet with parchment paper or foil, and set aside.
- Wash and pat dry the asparagus. Break off the tough ends on the asparagus and discard.
- Arrange the asparagus spears in a single layer on the baking sheet. Drizzle them with olive oil and toss to coat.
- Season with salt and pepper and sprinkle with minced garlic; rub over the asparagus with your hands to evenly coat.
- Roast for 10 to 15 minutes, or until tender but crisp. Cooking time will depend on the thickness of the spears; start checking for doneness around the 10 minute mark.
- In the meantime, prepare this Blender Hollandaise Sauce.
- Remove asparagus from the oven and transfer to a serving plate.
- Drizzle the hollandaise sauce over the asparagus, if using, and serve.
Notes
- Asparagus cooking time: Roast the asparagus at 400˚F for 10 to 15 minutes for thinner stalks or 15 to 20 minutes for thicker stalks, or until they are fork-tender.
- Hollandaise sauce is not included in the Nutritional Analysis.
- To store: Cooked asparagus keeps well in the fridge for 3-4 days. Let it cool to room temperature, then store it separately from the Hollandaise sauce in an airtight container.
- To reheat: I recommend using your oven to reheat roasted asparagus. If you use the microwave, it can get soggy. Preheat your oven to 350˚F and spread the asparagus on a baking sheet lined with parchment paper. Heat for about 5 minutes until warmed through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Yum,
I am going to add this side dish to a guest dinner next week.
Love it!
I hope you’ll enjoy it! Thank YOU! 🙂
LOVE the idea of hollandaise sauce on top! Yum!
YUM!! I can’t get enough asparagus & that sauce is so delicious!!
Oh wow, this turned out better than I dreamed. SO good.
Everyone loves this recipe so much! I love the sauce!
This roasted asparagus was a huge hit! Loving the sauce too!