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Oven Roasted Asparagus

Oven Roasted Asparagus

Course: Side
Cuisine: American
Keyword: Spring Meals
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 23kcal
Author: Marilyn
This roasted asparagus recipe is remarkably simple to make and outstanding to eat. For a simple side dish that uses a bright spring vegetable this is the best!
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  • 2 pounds asparagus spears, trimmed see tip
  • Pure olive oil
  • Kosher salt
  • Freshly ground black pepper


  • Preheat the oven to 400­°F.
  • Arrange the asparagus on a foil-lined baking sheet. Drizzle the asparagus with the olive oil and gently toss to coat with oil. Spread the stalks out on the pan so they do not crowd each other. Season generously with salt and pepper.
  • Bake, jiggling pan halfway through cooking to turn asparagus, 15 to 20 minutes or until crisp tender. For asparagus that is cooked through but without crispy edges bake 10 to 12 minutes.


To trim asparagus, line up the stalks on a cutting board. You can usually tell where the stalks start to get tougher, not only by the texture, but also by where the green part starts to fade to white. Then using your cutting knife, trim the ends.
Save the trimmed ends in your refrigerator for making stocks.


Calories: 23kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg