When I don’t know what to make to go with dinner, I turn to this recipe for baked asparagus in the oven. It’s super quick (just 20 minutes!), easy (just 4 ingredients!), and delicious. No complicated cooking techniques here– just toss and bake. This is one of my absolute favorite easy side dishes!
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Sometimes the easiest solution is the best solution, and this simply seasoned asparagus in the oven is one of my most delicious recipes. I can’t get enough of this oven baked asparagus seasoned with just oil, salt, and pepper. It’s super versatile, and I love that I can change up the seasonings and garnishes to go with whatever meal I make.
What’s in This Baked Asparagus Recipe?
- Asparagus: I used a 1-pound bunch of fresh asparagus. I prefer medium-thickness spears, but this recipe will work with thicker and thinner asparagus as well.
- Olive Oil: Helps the asparagus brown and helps the seasonings stick.
- Salt + Pepper: Enhance the natural flavor of the asparagus.
Tips for Success
- To easily trim asparagus, grab a stalk with one hand at each end. Gently bend the asparagus spear; the woody end should naturally snap off.
- Feel free to customize the seasonings to match your meal. Just about any seasoning tastes great on asparagus, so get creative!
- Thinner asparagus will cook in 9-11 minutes and thicker asparagus can take up to 20 minutes. Start checking at the shortest amount of time to ensure your asparagus doesn’t get overcooked.
How to Store and Reheat
Store leftover oven baked asparagus in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes, or until warmed through.
Serving Suggestions
This baked asparagus in the oven is so deliciously simple. It goes with just about everything from whole roasted chicken to bacon wrapped pork tenderloin. I especially love it with this Parmesan crusted salmon!
Asparagus in the Oven Recipe
Equipment
Ingredients
- 1 pound asparagus
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Optional Toppings
- Lemon wedges for squeezing
- Lemon zest
- Freshly grated Parmesan cheese
- Flaky salt
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Wash the asparagus and dry really well. Trim off the hard woody ends, and arrange on the sheet pan.1 pound asparagus
- Drizzle with olive oil and sprinkle with salt and pepper. Toss the asparagus to coat.1 tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Bake for 10-15 minutes. Less time for thin asparagus and more time for thicker asparagus. They are done when the thickest part can be pierced with a fork.
- Transfer the asparagus to a platter and garnish with lemon wedges, lemon zest, parmesan cheese, and an extra pinch of flaky salt.Lemon wedges, Lemon zest, Freshly grated Parmesan cheese, Flaky salt
Video
Becky’s Tips
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Bake Asparagus in the Oven Step by Step
Prep: Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
Trim the Asparagus: Wash 1 pound of asparagus and dry really well. Trim off the hard woody ends, and arrange on the sheet pan.
Season the Asparagus: Drizzle with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Toss the asparagus to coat.
Bake the Asparagus: Bake for 10-15 minutes. Less time for thin asparagus and more time for thicker asparagus. They are done when the thickest part can be pierced with a fork. Transfer the asparagus to a platter and garnish with lemon wedges, lemon zest, Parmesan cheese, and an extra pinch of flaky salt.
