Roasting asparagus is incredibly straightforward, making it an ideal recipe for busy weeknights or when you want a delicious side dish without spending hours in the kitchen. Follow these simple steps for perfectly roasted asparagus every time.

1. Preheat Your Oven to 400°F (200°C): Proper oven temperature is crucial for roasting vegetables. Preheating ensures that the oven is at the correct temperature before you place the asparagus inside, allowing it to cook evenly and develop that desirable tender-crisp texture. A hot oven is essential for caramelization and preventing the asparagus from becoming soggy.
2. Prepare the Asparagus: Start by washing the asparagus spears under cold running water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towels. Drying the asparagus is important as it helps the olive oil adhere better and promotes browning in the oven. Next, trim the woody ends of the asparagus. The bottom inch or two of the asparagus stalk can be tough and fibrous. You can either snap off the ends where they naturally break, or you can cut them off with a knife. Snapping often results in less waste, as the asparagus will naturally break at the point where the tender part begins.
3. Toss with Olive Oil: Place the trimmed asparagus spears in a bowl. Drizzle with 2-3 tablespoons of extra virgin olive oil. Use your hands or tongs to toss the asparagus until it is evenly coated with the oil. Ensure that each spear is lightly glistening with olive oil, as this will prevent them from drying out and help them roast beautifully. Even coating is key for consistent cooking and flavor.
4. Season Generously: Sprinkle the asparagus with sea salt or kosher salt and freshly ground black pepper. Don’t be shy with the seasoning – asparagus can handle a good amount of salt and pepper. Toss again to ensure the seasoning is evenly distributed. Taste a single spear (raw) to gauge if you’ve added enough salt. Remember, seasoning at this stage is crucial for flavorful roasted asparagus; you can always add more salt after roasting, but it’s best to season properly before cooking.
5. Arrange on a Baking Sheet: Spread the seasoned asparagus in a single layer on a baking sheet. Avoid overcrowding the pan, as this will cause the asparagus to steam rather than roast, resulting in soggy spears. If necessary, use two baking sheets to ensure ample space between the spears. Roasting in a single layer allows for proper air circulation around each spear, promoting even cooking and browning.
6. Roast in the Preheated Oven: Place the baking sheet in the preheated oven and roast for 12-15 minutes, or until the asparagus is tender-crisp and lightly browned. The roasting time may vary slightly depending on the thickness of your asparagus spears and your oven. Start checking for doneness around 12 minutes. You want the asparagus to be bright green and slightly tender but still retain a bit of snap. Avoid overcooking, as it will become mushy.
7. Check for Doneness: To check if the asparagus is done, pierce a spear with a fork. It should be easily pierced but still have a slight resistance. The tips should be slightly browned and crisp, and the stalks should be tender but not limp. If you prefer softer asparagus, roast for a couple more minutes; for crispier asparagus, roast slightly less.
8. Serve Immediately: Once roasted to perfection, remove the asparagus from the oven and serve immediately. Roasted asparagus is best enjoyed hot, when it’s at its peak of flavor and texture. You can add a squeeze of fresh lemon juice just before serving for a bright, zesty finish, if desired.