Roasted Asparagus with Garlic (Print)

Tender asparagus roasted with olive oil and garlic for a flavorful, easy-to-make side.

# What You Need:

→ Vegetables

01 - 1 pound fresh asparagus, woody ends trimmed

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Seasonings

03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced (optional)

→ Garnish (optional)

06 - 1 tablespoon freshly grated Parmesan cheese
07 - 1 teaspoon lemon zest
08 - 1 tablespoon chopped fresh parsley

# How to Make:

01 - Preheat the oven to 425°F.
02 - Wash asparagus and trim woody ends.
03 - Arrange asparagus in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and minced garlic if using. Toss to coat evenly.
04 - Roast in the preheated oven for 12 to 15 minutes until tender and slightly crispy at the tips.
05 - Remove from oven and, if desired, sprinkle with Parmesan cheese, lemon zest, and chopped parsley before serving.

# Expert Advice:

01 -
  • It takes just 20 minutes from start to table, making it perfect for weeknight dinners when you want something impressive but effortless.
  • The roasting transforms asparagus into something truly special—tender inside with caramelized, slightly crispy edges that even asparagus skeptics will devour.
  • It's the kind of side dish that works with absolutely anything, from a simple grilled fish to your Sunday roast.
02 -
  • Don't wash and prep your asparagus hours ahead of time—it dries out and won't roast as beautifully. Do it within an hour of cooking.
  • The oven temperature truly matters here. At 400°F or lower, you'll get steamed asparagus. At 425°F, you get that perfect caramelization.
  • If you have thick asparagus spears, they may need a minute or two longer than thin, delicate ones. Keep an eye on them and rely on texture, not just time.
03 -
  • Buy asparagus that feels firm and heavy for its size—avoid limp or shriveled spears. The fresher it is, the better it roasts.
  • If your oven runs hot or cool, adjust the temperature slightly and keep a close eye on things. Every oven is different, and you'll learn yours quickly.
  • Pat the asparagus completely dry after rinsing. Any excess water prevents proper browning and caramelization.

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