Roasted asparagus is a versatile side dish to serve with a wide variety of main dishes, and once you discover how easy it is to make, you’ll find yourself serving it more often.
Its sweet, grassy flavor pairs beautifully with the citrusy flavor of lemon, sharp cheeses like Parmesan, fresh herbs like dill and chives, as well as pungent accompaniments like garlic and ginger.
Fresh asparagus is available year-round, but its peak season is spring and early summer.
When shopping for asparagus, try to choose spears that are no more than 1/2-inch in diameter at the bottom. At that size, they’re rarely stringy or tough and they’ll cook up quickly in the oven.
How To Make Roasted Asparagus
The basic process for roasting asparagus consists of six simple steps:
- Preheat the oven to 425°F.
- Trim the tough ends from the asparagus spears.
- Melt some butter (or heat a little olive oil) on a large, rimmed baking sheet.
- Add the asparagus and toss with tongs coat until nicely coated.
- Season lightly with salt and pepper.
- Roast for 10 to 15 minutes, rotating the pan once about midway through the cooking time.
The exact cooking time for roasted asparagus will depend on the thickness of the spears. Keep a close eye on them in the oven and test for tenderness with the tip of a sharp knife. The trick is to make sure you don’t overcook the delicate tips.
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Click here to learn how to steam asparagus, find tips on buying and storing, along with links to additional asparagus recipes.
Roasted Asparagus with Lemon Butter
Ingredients
- 1 lb asparagus, ends trimmed
- 3 tablespoons butter
- Salt and freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 425°F.
- Trim the woody ends from the asparagus spears and peel away a bit of the outer skin toward the bottom of the stalk to ensure tenderness and even cooking.
- Add the butter to a large, rimmed baking sheet and place it in the oven for a minute or so to melt.
- Tilt the pan back and forth to coat it with the melted butter, then add the asparagus in a single layer.
- Drizzle with lemon juice and, using tongs, toss the asparagus until thoroughly coated. Season lightly with salt and pepper.
- Roast the asparagus until tender, 10 to 15 minutes, rotating the pan about halfway through the cooking time. Exact timing will depend on the thickness of the spears.
- Sprinkle with lemon zest and transfer to a serving dish.
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